A gluten-free, LowCarb/Keto Cheesecake Cupcakes recipe that’s EASY to make in less than 20 minutes. This sugar-free cheesecake tastes just like the real thing – delicious! These low-carb miniature cheesecake cupcakes feature an almond meal crust which makes it a good low-carb and Keto-friendly dessert.
First few days in keto can be challenging since you crave your favorite desserts. So its important that your start right. check out the steps here.
Baking a cheesecake is a very delicate process, but it doesn’t have to be! Making a batch of mini cheesecakes is a lot quicker and a lot simpler! This mini cheesecakes recipe is very keto friendly- the cream cheese is high in fat, while the erythritol and almond meal are low in carbs. You could fool anyone with these keto treats, they taste like the real thing- fluffy and refreshing. The almond flour crust is perfectly buttery and crumbly, while the filling is smooth, creamy, and dense all at once.
I challenge you to try serving it to some friends that don’t care about any of those things. I’ll bet they won’t be able to tell the difference! Yes, this low carb cheesecake is just as rich as its sugar- and gluten-filled counterparts
Let’s just start the holiday season off with a bang! Let’s get right into a treat ….why not?
Keto Cheesecake Cupcakes
- 2 tbsp almond meal flour
- 1 tbsp clarified butter
- 2 tbsp cream cheese
- 2 eggs
- 1 tsp stevia/sugar free (based on taste)
- 1 tsp vanilla extract
Preheat oven at 350 degree F . Line 6 muffin cups with butter paper
- Microwave butter for 15 sec.
Mix almond flour with butter until mixture is smooth.
spoon this mixture into bottoms of muffin cup and press into flat crust
Beat cheese cream, vanilla extract and sugar free together until smooth .
spoon over muffin cup above almond flour and buttter crust
Bake it in oven for around 18 mins
Let it cool at room temperature then refrigerate overnight.
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