Even people who are cutting carbs and sugar crave a tasty dessert now and then. These mini cheesecakes are the perfect treat. I discovered this delicious recipe at the Green and Keto website.
I made a few adjustments to this recipe. First, I eliminated the almond flour because my son has severe nut allergies. Instead, I used a combination of coconut flour and sunflower seed flour. Coconut flour is cheaper than almond flour, plus you use less for your recipes. It is a gluten-free, low-carb, high fiber flour alternative. It does absorb a lot of liquid, so it is not a 1:1 swap for other flours. You could try straight coconut flour, but you might have to play with the butter ratio. You could also substitute coconut oil for the melted butter.
I also decided to double the recipe. The original recipe makes six, but it’s just as easy to make a full dozen. The best part is that they freeze extremely well. I leave a few in the refrigerator, then freeze the rest. They are great to keep on hand. Just pop one out at a time to defrost.
For the Crust:
- 1 cup almond flour (I substituted 1/3 cup coconut flour and 1/3 cup sunflower seed flour)
- 2 T sugar replacement (I used Swerve granulated)
- ½ t cinnamon
- 4 T butter, melted
- Non-stick spray or cupcake liners
For the Cheesecake:
- 16 oz. cream cheese, room temperature
- 1 cup sugar replacement
- 2 large eggs, room temperature
- 1 t vanilla extract
- ½ t salt
- Mixing bowls
- Mixer Spoon, fork & spatula
- Measuring cups & spoons
- Cupcake Pan
The original recipe is found at Green and Keto: Keto Mini Cheesecake Bites
- Preheat oven to 300 degrees F. Grease or line a 12-cup muffin/cupcake pan.
- Make the crust: Combine flour(s), sweetener, and cinnamon in a mixing bowl. Mix well and break up any lumps. Add the melted butter to the dry ingredients. Stir to combine. Using your fingertips or bottom of a cup, press the mixture down flat into the bottoms of the cupcake pan.
- Bake the crusts for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Mix until well combined.
- Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan. Cheesecake is a custard, so it should not be completely firm.
- Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. To remove them from the pan, you can use a small thin paring knife and run it around the edges to loosen.
- Serve chilled. Top with your favorite fruit or sauce. Try some sugar-free strawberry jelly. Store in the refrigerator, or freeze them for later.
Looking for more Keto or sugar free desserts? Try these titles:
Keto Sweet Tooth Cookbook by Aaron Day
Everyday Keto Baking by Erica Kerwien
The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart
Low Carb High Fat Cakes and Desserts by Mariann Andersson
The Big Book of Diabetic Desserts by Jackie Mills
Delicious Baking for Diabetics by Angelika Kirchmaier
Starr is an Adult Services Librarian who has worked at the Public Library of Youngstown and Mahoning County for 19 years. She likes to read nonfiction books, especially biographies and books about science, social issues, cooking, and humor. She also likes fiction written by female authors. While she prefers hardcover books, she will read an eBook on occasion and likes to listen to audiobooks while multitasking. Her zen is shooting pool and watching the Great British Baking Show.