Cheesecake is to keto as cheeseburgers are to America. I love cheesecake and I especially love that it is so keto friendly. This recipe for individual keto cheesecakes is easy and fast. The grain free graham cracker crust is so good you’ll forget it isn’t the real thing. These mini keto cheesecakes are sure to be your next favorite keto dessert!
Cheesecake is a serious weakness of mine. Send me into a Cheesecake Factory and my foodie tastebuds go into sensory overload!
Until I became comfortable in my kitchen, which was really just in the last five years, making cheesecake really intimidated me.
I’m not sure if it was the special pan that you need (springform), the fact that you have to bake it at different temperatures, or the horror stories of cheesecake baking gone awry but something about it had me in a tizzy.
I remember being in legit awe the first time I had a homemade cheesecake. The person that made it was instantly a baking magician in my eyes.
It wasn’t until I tried my hand at a homemade keto cheesecake that I realized just how simple they are to make!
If you are like the old me and the thought of baking a keto cheesecake makes you shake in your apron, I’m here to ease the fear!
a match made in keto heaven
Every cheesecake recipe, especially keto cheesecake recipes, start the same way: cream cheese, butter, and eggs.
Cream cheese, butter, and eggs are like a keto trifecta. You know a recipe will be good when it calls for those ingredients.
What’s even better is that this recipe for mini keto cheesecakes is so simple and doesn’t even require a springform pan.
In fact, I think this keto cheesecake recipe might be one of the easiest keto dessert recipes on my blog!
Plus, since these individual sized keto cheesecakes, they’re great for portion control and meal prepping!
While I looooove me some cheesecake, I don’t always love how long it takes before I actually get to eat it.
Yes, they’re easy to prepare but waiting 6 hours for a cheesecake to set is agony. My sweet tooth is impatient.
When you make mini keto cheesecakes, you get to cut half of that chill time out and eat sooner! Hooray!
do you even meal prep, bro?
Since these are individual sized keto cheesecakes, they’re great for portion control and meal prepping!
Many of us struggle with portion control, myself included, and individual sized treats are a great way to combat that.
You can put one in everybody’s lunch box for a sweet treat in their day!
Sometimes, if we haven’t eaten them all up, I will individually wrap the mini keto cheesecakes in plastic wrap and put them in a ziplock bag in the freezer.
When you’re packing your kids’ lunch boxes, or your own keto lunch box, you can throw one of these little cheesecakes in there and it’ll be thawed by lunchtime.
What kid (okay, adults too) doesn’t want cheesecake in their lunch box?!
that crust tho
Dare I say that my favorite part of these mini keto cheesecakes is the crust?
Graham cracker crust has always been my first choice on any cheesecake.
In fact, I usually eat them from the back to the front because I like the edge of the crust so much!
I made this crust taste just like a keto graham cracker but without any grains or sugar! Woo hoo!
Now that I’m thinking about it, I should try to turn this crust into an actual keto graham cracker…
Anyway, the crust is legit. Trust me.
Go make these mini keto cheesecakes for your next get together, meal prep day, or holiday party! (Hello 4th of July cookouts!)
For the Crust:
- 1.5 cups almond flour
- 1 tbsp Sukrin Gold brown sugar subsitute
- 1 tbsp + 1/2 cup sweetener
- 1/2 tsp cinnamon
- 4 tbsp butter, melted
For the Cheesecake:
- 2 8oz packages cream cheese
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- pinch of salt
- Preheat oven to 350 degrees. Prep muffin tin with liners.
- Combine almond flour, 1 tbsp Sukrin Gold, 1 tbsp sweetener, cinnamon, and butter in small bowl.
- Evenly distribute between muffin cups.
- Bake for 6 minutes. Remove from oven. Let cool while you make the filling.
- Reduce oven to 300 degrees.
- In a mixer, whisk cream cheese and 1/2 cup sweetener.
- Add eggs, 1 at a time, mixing well after each.
- Add salt and extracts and mix.
- Distribute evenly between muffin cups. Bake for 20 minutes.
- Let cool 10 minutes on counter and 3 hours in fridge before serving.
These cheesecakes freeze well. Prep a batch and pull one out as desired. Thaw in fridge if not eating right away. OR defrost in microwave on low power.
Nutrition Information:Yield: 18 Serving Size: 1 cheesecake
Amount Per Serving: Calories: 174 Total Fat: 15.8g Carbohydrates: 3g Fiber: 1g Protein: 4.5g