These Keto Cheesecake Cupcakes are a sugar free, creamy and delicious guilt free dessert that is super rich, light and airy.
Top with blueberries or a dollop of whipped cream and enjoy this luscious and comforting dessert. With only 2g of total carbs per cupcake, these low carb treats perfect for diabetics.
These cute keto mini cheesecakes have the right amount of sweetness and are the perfect individual serving size that helps keep those portions under control.
You don't need a springform pan or fancy gadgets for these little creamy sugar free bundles. Plus you won't have to work about those sugar spikes as these are made with low carb ingredients just like my Keto Cheesecake Bars.
Ingredients Used
Just a few simple ingredients to make these keto mini cheesecake cupcakes that you probably have in your kitchen.
- Cream cheese: softened for easy mixing, giving this cheesecake a mild sweet taste and pleasant tang.
- Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Vanilla Extract: enhancing all the flavours in this creamy low carb cheesecake
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
- Butter: we used melted butter to easily mix with the almond flour to make the crust.
- Eggs
Steps by step instructions
How to make Keto Cheesecake Cupcakes
STEP 1: Preheat oven to 350°F. Let's make the crust by using a medium size bowl, mix together the almond flour and melted butter. Once mixed, line up 12 cupcake liners on a baking sheet. Spoon out about 1 teaspoon of the crust into the silicone cupcake liners or paper cupcake liners.
Using your fingers flatten the crust out evenly in the bottom of the cupcakes.
Since these are individual cheesecakes there is no need to pre-bake the crust, it will bake together with the filling.
STEP 2: Using a stand mixer or hand mixer, beat the cream cheese with the sweetener on medium speed until well combined and creamy. Next add the eggs and vanilla extract and beat for another 2-3 minutes on medium high speed. Scrape down the sides of the bowl as needed.
STEP 3: Using an ice cream scoop, divide the cream cheese filling into the cupcake liners. About one scoop is enough, if you have any extra filling spoon it out evenly amongst the 12 cupcakes.
- STEP 4: Bake the keto cheesecake cupcakes in the oven at 350°F for 16-18 minutes, or until set. Remove from oven and allow to cool completely and then store in the refrigerator overnight.
STEP 5: to make the blueberry topping place 1 cup of frozen blueberries in a saucepan and simmer it for 5 minutes or until reduced to your preference. Place in a small bowl and allow to cool completely. Spoon some of the blueberry over the cheesecakes as you consume them.
More cheesecake recipes you might enjoy
Recipe tips
Top Tip: cheesecake is better the next day after baking. Therefore, wait until the next day before consuming these delicious keto cheesecake cupcakes.
Tip: if your cream cheese is not softened, use a paddle attachment to mix the cream cheese and then switch to the whisk attachment.
- Serving: serve with your favourite berries or a dollop of whipped cream.
- Storage: store on a dish covered with plastic wrap in the fridge for up to 1 week.
- * this recipe is also gluten free
Frequently asked questions
Using oven mitts jiggle the baking pan. If the cheesecake is firm and set on the top, they are done.
Yes, after they have cooled completely you can wrap each individual cupcake in plastic wrap and then tin foil. Freeze for up to 1 month. Thaw on the kitchen counter at room temperature for 30 minutes.
This recipe uses almond flour and erythritol to keep it sugar free with minimal carbs. Therefore it may be safe for diabetics. However, all foods affect everyone differently and you should always monitor your blood sugars when trying out new recipes.
Other diabetic friendly recipes you might enjoy
Keto Cheesecake Cupcakes with Blueberries
Equipment
- Silicone Muffin Liners can use paper cupcake liners
Nutrition
Ingredients
Crust
- ½ cup almond flour
- ¼ cup butter melted
Filling
- 16 oz cream cheese softened
- 2 large eggs
- ½ cup sweetener
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries optional for topping
Instructions
Crust
- Line 12 cupcake liners onto a baking tray. Mix together the butter and almond flour then spoon 1 teaspoon of the mixture into the cupcake liners.
- Using your fingers press down on the mixture to evenly form the crust. Set aside.
Filling
- Preheat oven to 350°F
- Using a stand mixer or hand mixer cream together the cream cheese and erythritol on medium speed until creamy. About 1 minute.
- Add the eggs and vanilla extract and beat on medium/high speed for 2 minutes, scraping down the sides of the bowl as needed.
- Using an ice cream scoop, spoon the filling evenly into the 12 cupcakes.
- Bake at 350°F for 16-18 minutes until set.
- Allow to cool and then store covered with plastic wrap in the refrigerator overnight.
- (Optional) To make the blueberry topping add 1 cup of frozen blueberries to a saucepan and simmer for about 5 minutes. Allow to cool and then spoon over cupcakes before consuming.
Notes
- Cheesecake is better the next day after baking. Therefore, wait until the next day before consuming these delicious keto cheesecake cupcakes.
- If your cream cheese is not softened, use a paddle attachment to mix the cream cheese and then switch to the whisk attachment.
- Nutritional is for the keto cheesecake cupcakes only and does not include the blueberries.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
Brittany Fiero
I pinned this immediately because these keto cheesecakes will be perfect for Easter weekend. My whole family will love these!
Agnieszka
These cheesecake muffins really deliver! Love the blueberry flavor in them!
Katja Falla
OMGOSH these are THE BEST KETO CHEESECAKE MUFFINS EVER!! wish I could give you 10 Stars! Even my non-keto friends love these. Only one question. Can they be frozen?
Katja
Oscar Chimenti
You can wrap each cupcake individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bags. To reheat, simply remove the desired number of cupcakes from the freezer and let them thaw at room temperature or in the fridge for a few hours. Alternatively, you can microwave them for 20-30 seconds or air fry them for a few minutes until heated through. Enjoy your delicious keto cheesecake cupcakes anytime!
dave
moist and creamy - tasty treats
nancy
These keto cheesecake cupcakes are amazing. we are trying to eat less sugar and these are perfect little treats
Yvette
Scrumptious! Minimal ingredients and so easy. They tasted even better the next day and the day after that. I will definitely be making these again.
Oscar Chimenti
Thanks Yvette, I really enjoy them as well.
Kayla DiMaggio
These keto cheesecake cupcakes were so delicious! My mom has diabetes so I will be making them again for her birthday coming up!
Nora
Love cheesecake! And those little cupcakes with blueberries will be perfect next weekend for our guests! Thank you for sharing!
Jan
I am so looking forward to devouring these. They look amazing!
Megan
These are so easy and so delicious. I make a lot and freeze them too. Soooo good!