Best 4 Keto Cheesecake Cupcakes Recipes
Enter the world of keto indulgence and tantalize your taste buds with our delectable keto cheesecake cupcakes! These miniature wonders are a harmonious blend of a creamy cheesecake filling, nestled within a tender, low-carb crust. Dive into the richness of the keto cheesecake, where the tangy cream cheese pairs harmoniously with a touch of sweetness, while the crust provides a satisfying crunch with every bite. Whether you're following a keto lifestyle or seeking a guilt-free treat, these keto cheesecake cupcakes are sure to become your new obsession.
Here are our top 4 tried and tested recipes!
KETO CHEESECAKE CUPCAKES
These keto cheesecake cupcakes are so smooth, rich, and creamy, you won't believe they are low carb! Simple ingredients and minimal prep needed, they make a fabulous dessert!
Provided by Arman
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/350F. Grease 2 12-count muffin tins and fill 18 of them with muffin liners.
- In a mixing bowl, mix the crust ingredients until combined. Distribute them amongst the muffin liners and press them into the bottom. Bake for 10 minutes, until firm. Remove the muffin pans from the oven.
- Reduce the heat to 150C/300F. In a mixing bowl, beat the cream cheese until smooth. Add the remaining ingredients and beat until combined and smooth.
- Divide the mixture amongst the muffin cups, until full. Bake for 22-25 minutes, or until set.
- Remove from the oven and let cool completely, before refrigerating for at least 4 hours.
Nutrition Facts : ServingSize 1 serving, Calories 150 kcal, Carbohydrate 6 g, Protein 4 g, Fat 14 g, Sodium 122 mg, Fiber 4 g
KETO CHEESECAKE CUPCAKES
Very good low-carb dessert. Keto-friendly.
Provided by Beth
Categories Desserts Cakes Cheesecake Recipes
Time 8h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
- Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
- Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
- Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 3.5 g, Cholesterol 82.2 mg, Fat 20 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 11.1 g, Sodium 151.1 mg, Sugar 1.6 g
KETO CHEESECAKE CUPCAKES
Keto Cheesecake Cupcakes are the dessert you have been dreaming about. Serve these gluten-free low carb cheesecake bites for any occasion!
Provided by Taryn
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Place 8 paper liners in a cupcake pan and spray with cooking spray.
- Mix almond flour and melted butter. Divide between the prepared liners in the cupcake pan and press down to form the crust.
- Make the filling. With a food processor mix the filling ingredients until fluffy. Divide the filling between the prepared crusts. (If you have extra filling you can bake it separately or mix up a little more or the crust mixture and make more cheesecakes).
- Bake at 350 for 30 minutes until golden around the edges and no longer jiggly.
Nutrition Facts : ServingSize 1 slice, Calories 204 kcal, Carbohydrate 3.1 g, Protein 6.4 g, Fat 18.9 g, SaturatedFat 8.6 g, TransFat 0.1 g, Cholesterol 122.7 mg, Sodium 163.3 mg, Fiber 0.7 g, Sugar 1.5 g
JEN'S KETO CHEESECAKE CUPCAKES
Keto cheesecake cupcakes.
Provided by Jen Steinbrueck
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
- Store cooled cupcakes in the refrigerator.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 6.2 g, Cholesterol 112.1 mg, Fat 16.1 g, Protein 6.5 g, SaturatedFat 9.7 g, Sodium 147.3 mg, Sugar 0.3 g
Tips:
- For a richer cheesecake flavor, use full-fat cream cheese.
- Make sure the cream cheese is softened to room temperature before mixing. This will help it blend smoothly with the other ingredients.
- Use a hand mixer or stand mixer to beat the cream cheese and sweetener until smooth and creamy. This will help prevent lumps in the cheesecake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the cheesecake from curdling.
- Use a muffin tin lined with cupcake liners to bake the cheesecakes. This will help them hold their shape and prevent them from sticking to the pan.
- Bake the cheesecakes for 20-25 minutes, or until the centers are set. Overbaking will cause the cheesecakes to be dry and crumbly.
- Let the cheesecakes cool completely before refrigerating them. This will help them set properly.
- Top the cheesecakes with your favorite toppings, such as whipped cream, fresh berries, or chocolate chips.
Conclusion:
These keto cheesecake cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. They are rich, creamy, and have a perfect cheesecake flavor. With just a few simple ingredients, you can make these cupcakes in no time. So next time you are looking for a keto-friendly dessert, give these keto cheesecake cupcakes a try. You won't be disappointed!
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