Keto Cheesecake Cupcakes

4.7
(214)

These keto cheesecake cupcakes are a very good low-carb dessert.

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Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
12
Yield:
12 cupcakes

Ingredients

  • ½ cup almond meal

  • ¼ cup butter, melted

  • 2 (8 ounce) packages cream cheese, softened

  • ¾ cup granular no-calorie sucralose sweetener (such as Splenda)

  • 2 large eggs

  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

  2. Mix together almond meal and melted butter in a small bowl until well combined; spoon into the bottoms of the paper liners and press into a flat crust.

  3. Beat together cream cheese, sweetener, eggs, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon evenly over crust layer in the paper liners.

  4. Bake in the preheated oven until cream cheese mixture is nearly set in the centers, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate before serving, 8 hours to overnight.

Nutrition Facts (per serving)

209 Calories
20g Fat
4g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 209
% Daily Value *
Total Fat 20g 26%
Saturated Fat 11g 56%
Cholesterol 82mg 27%
Sodium 151mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 5g 10%
Calcium 36mg 3%
Iron 1mg 3%
Potassium 57mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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