Keto Mini Cheesecake

Perhaps, we all have a crush for cute and tasty desserts even when we are not a dessert addict or have a sweet tooth. Keto mini cheesecake is one of these eye-catching and mouth-watering desserts.

Made with almond flour, butter, egg, lemon extract, granular Swerve and frozen blueberries, these cheesecakes not only savory but also friendly to a low-carb diet while containing only 6.5 grams of carbs for a serving of 233 calories. If you are a healthy eater, vegetarian and vegan, give them a try, too.

The savory yet simple-to-make recipe for Keto mini cheesecake will be given in this article. If you are ready for serving it after meal, check out the recipe!

Keto Mini Cheesecake

Recipe by Anna SmallingCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • For the tart crust:
  • 1 cup almond flour

  • 1 tbsp brown sugar erythritol

  • 1/4 cup salted butter, melted

  • For the filling:
  • 16 oz cream cheese, room temperature

  • 2 large pastured eggs

  • 2 tsp lemon extract

  • 1 tsp vanilla extract

  • 1/2 cup granular Swerve

  • 1 cup frozen blueberries


  • Preheat oven to 350° F. Line a regular muffin pan with muffin liners or use a standard size silicone muffin pan.
  • In a medium mixing bowl, combine almond flour and the brown sugar erythritol. Add melted butter and until well combined. Press the dough evenly into 12 wells in the muffin pan; using a spoon.
  • Bake in preheated oven for 5 minutes.
  • In a large mixing bowl, beat the cream cheese until fluffy; using a hand mixture. Add eggs, lemon extract, vanilla extract and Swerve and mix until well blended and smooth. Use a rubber spatula to scrape the sides and mix in.
  • Fill the filling evenly over the tart crusts. Return to the oven for 25 -30 minutes, until the cheesecakes are set.
  • Once baked, remove from the oven and let cool for 20 minutes.
  • Heat a small saucepan over medium-low heat and add the blueberries. Bring to a simmer for 15 minutes. Mash them slightly to release their juices and let the juices thicken. Divide blueberries evenly among these cheesecakes.
  • Keep in the refrigerator for 24 hours. Serve.
  • Aside from blueberries, you may top these mini cheesecakes with other fruits to your liking, strawberries, for instance.
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