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A sweet, pillowy dessert that will satisfy your sweet tooth without going over your macros, you will love these easy keto mini cheesecakes!

Cheesecake. It’s one of the most common desserts I see on Pinterest, or Facebook. You can make cheesecake baked in the oven, “baked” in the Instant Pot, or even make a no bake cheesecake.

Low carb desserts are nearly a MUST on the keto diet. It’s a great way to keep within your macros, and still allow for your favorite foods to be enjoyed. What could be a better way than to enjoy a sugar free treat?

You can use these keto cheesecakes as a dessert, or even as a fat bomb, if that fits within your daily macros. 

What kind of sugar replacement do I use?

I like to use regular erythritol. You can also try these brands:

• Swerve
• Sugarly Sweet
• Monk Fruit

Do I use granular or powdered sugar replacement?

This recipe calls for both, actually. The powdered sugar mixes better in the cheesecake filling itself. But, if you want to use granular in both places, that will work fine. 

Ingredients for this keto cheesecake recipe:

• Erythrtiol
• Almond Flour
• Melted butter
• Cream cheese
• Eggs
• Heavy whipping cream
• Lemon juice
• Lemon zest

How to make this keto friendly dessert:

1. Soften the cream cheese at room temperature for 20 minutes.
2. In a small bowl, combine 1 Tablespoon erythritol, almond flour, and melted butter.
3. Press 2 teaspoons each  into the bottom of a 24 muffin muffin pan.
4. Using an electric mixer, beat the cream cheese until fluffy. 
5. Add powdered erythritol to the cream cheese and mix in well.
6. Add eggs in, one at time, mixing after each addition. 
7. Pour in the heavy cream, lemon juice, and zest, and mix in well.
8. Add 3 Tablespoons each to the top of the crust. 
9. Bake in the oven for 25 minutes.
10. Allow to cool completely.
11. Garnish as desired and enjoy!

Other Cheesecakes To Try

Blueberry Cheesecake Fat Bombs

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Instant Pot Lemon Blueberry Cheesecake

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Keto Strawberry Cheesecake Jars (no bake)

Get the Recipe

Super Easy Keto Mini Cheesecakes

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Ingredients

• 3 Tablespoons granular erythritol
• 1 cup almond flour
• 4 Tablespoons butter, melted
• 16 ounces cream cheese
• 1 cup powdered erythritol
• 2 eggs
• 1/2 cup heavy whipping cream
• 1 teaspoon lemon juice
• ½ teaspoon lemon zest

Instructions

1. Soften the cream cheese at room temperature for 20 minutes.
2. In a small bowl, combine 1 Tablespoon erythritol, almond flour, and melted butter.
3. Press 2 teaspoons each  into the bottom of a 24 muffin muffin pan.
4. Using an electric mixer, beat the cream cheese until fluffy. 
5. Add powdered erythritol to the cream cheese and mix in well.
6. Add eggs in, one at time, mixing after each addition. 
7. Pour in the heavy cream, lemon juice, and zest, and mix in well.
8. Add 3 Tablespoons each to the top of the crust. 
9. Bake in the oven for 25 minutes.
10. Allow to cool completely.
11. Garnish as desired and enjoy!
    

Notes

makes 20 mini cheesecakes

Nutrition Information:

Yield:

20

Serving Size:

1 mini cheesecake
Amount Per Serving: Calories: 164 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 54mg Sodium: 106mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 3g