Satisfy your sweet cravings while sticking to your ketogenic lifestyle with these heavenly Keto Cheesecake Cups. These delightful treats offer all the creamy richness and decadence of a traditional cheesecake, but with none of the guilt. Made with a luscious cream cheese filling and a buttery almond flour crust, these individual cheesecake cups are perfect for portion control and make a fabulous dessert for any occasion. Get ready to indulge in a guilt-free dessert that’s low in carbs and high in flavor!
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Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 12 cheesecake cups
Difficulty: Intermediate
Course: Dessert
Cuisine: Keto, Low Carb
kcal: Approximately 250 kcal per cheesecake cup
Ingredients:
For the Almond Flour Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol (or preferred keto-friendly powdered sweetener)
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
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For the Cream Cheese Filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered erythritol (or preferred keto-friendly powdered sweetener)
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for a citrusy flavor)
Instructions:
- Preheat your oven to 325ยฐF (160ยฐC). Line a muffin tin with paper liners or lightly grease the cups.
- In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, and vanilla extract for the crust. Mix until the ingredients form a crumbly texture.
- Divide the crust mixture evenly among the 12 muffin cups. Press down firmly to form the crust at the bottom of each cup.
- In a separate bowl, beat the softened cream cheese and powdered erythritol for the filling until smooth and creamy.
- Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition.
- Mix in the sour cream, vanilla extract, and lemon zest (if using) until the filling is well combined.
- Spoon the cream cheese filling on top of the almond flour crust in each muffin cup, filling them almost to the top.
- Bake the Keto Cheesecake Cups in the preheated oven for about 15-20 minutes or until the edges are set, and the center is slightly jiggly.
- Once done, remove the cheesecake cups from the oven and let them cool to room temperature in the muffin tin.
Note: For added indulgence, you can serve the cheesecake cups topped with sugar-free raspberry sauce or a dollop of whipped cream.
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Nutrition Facts (per cheesecake cup):
- Calories: 250 kcal
- Fat: 22g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Sugar: 1g
- Net Carbs: 3g
These Keto Cheesecake Cups are the ultimate guilt-free indulgence, offering a delightful burst of flavors and a velvety-smooth texture in every bite. Whether enjoyed as an after-dinner treat or served at a special gathering, these individual cheesecake cups will impress your taste buds and your guests. So, treat yourself to a delicious keto-friendly dessert and enjoy the heavenly flavors of cheesecake without derailing your low-carb journey!
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