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Mini Keto Cheesecakes, 3 Ways
TODAY
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Rating:
5.0 (3 rated)
Servings:
12

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. 

Ingredients

  • The crust

    • 1 cup almond meal
    • ½ tsp vanilla
    • 4 tablespoons butter, melted
  • The filling

    • One 8-ounce package softened cream cheese
    • 2 large eggs
    • 3-5 teaspoons granulated stevia, depending on desired sweetness
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 2 tablespoons pumpkin puree
    • ¾ teaspoon pumpkin pie spice
    • ¼ teaspoon cocoa powder
    • ½ teaspoon lemon extract

Preparation

1. Preheat the oven to 350 degrees.

2. Mix almond meal, vanilla, and butter in a bowl.

3. 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.

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

5. 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. 

6. 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 pure puree remain.

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

8. Spoon each flavor into its own muffin tin. This mix makes enough for 12 mini cheesecakes total, or 4 of each flavor. 

9. Bake for 15 – 20 minutes, until all cakes have set. They will develop a slightly golden-brown top. 

10. 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.