IE 11 is not supported. For an optimal experience visit our site on another browser.

Mini Keto Cheesecakes, 3 Ways


Chef notes

My fiancèe and I have always loved cheesecake and recently embarked on a keto journey together. I was missing my favorite desserts, so I spent some time trying to make a light, fluffy, keto-friendly cheesecake and came up with these! The flavors are subtle (which I like), but can be intensified by adding a little more cocoa, lemon or pumpkin. This recipe is an excellent, versatile low-carb option for those wanting to stay keto and indulge in holiday treats.

Swap Option: This recipe would work with other sugar-free granulated sugars. If you like your cheesecakes sweeter, you can always add more stevia. 


For the Crust
  • 1 cup almond meal
  • 6 tablespoons unsalted butter, melted, divided
  • 1/2 teaspoon vanilla extract
For the Filling
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 teaspoons granulated stevia, plus more as needed
  • 1/8 teaspoon kosher salt
For the Pumpkin Filling
  • 2 tablespoons pure pumpkin purée
  • 3/4 teaspoon pumpkin pie spice
For the Chocolate Filling
  • 1/4 teaspoon cocoa powder
  • 1/2 teaspoon granulated stevia
For the Lemon Filling
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon granulated stevia
Fulfilled by



Preheat the oven to 350 F.


In a large bowl, combine almond meal, melted butter and vanilla.


Spray muffin tin with non-stick spray or coat with melted butter. Spoon almond meal mixture into muffin tins and push down with fingers to flatten, forming the bottom crust of the cheesecakes. Each crust should be about 1/4-inch thick. Set aside.


In a separate bowl, beat together cream cheese, eggs, vanilla, stevia and salt until smooth. Separate the mix evenly into three bowls to create the three flavors: chocolate, pumpkin and lemon.


 For the pumpkin filling, add pumpkin puree and 3/4 teaspoon of pumpkin pie spice into 1/3 of the cheesecake filling. Mix thoroughly to combine, ensuring no bits of purée remain.


 For the chocolate filling, mix 1/3 of the cheesecake filling with 1/4 teaspoon of cocoa powder and 1/2 teaspoon of stevia. Whisk thoroughly to combine. 


For the lemon filling, add 1/2 teaspoon of lemon extract and 1/2 teaspoon of stevia to the remaining third of the filling mixture. Whisk thoroughly to combine. 


Spoon each flavor into its own muffin tin. Bake for 15 to 20 minutes, until all cakes have set and are slightly golden-brown. 


Remove muffin tin from the oven and let cool completely. Chill in the fridge for 4 hours or overnight before serving.

To serve: Top with whipped cream, nuts or other keto toppings.