Keto Mini Cheesecake Recipe | Low Carb Personal Cheesecake

Keto Mini Cheesecake Recipe | Low Carb Personal Cheesecake

If you’re like me, you’ve found that most of the keto dessert recipes online yield far too large an amount to actually eat. Sure, they’re great if your entire family is on a keto diet, but often times you’re baking a dessert for just yourself. That is why I decided to make this keto mini cheesecake recipe! My goal was to create a low-carb cheesecake recipe that was the perfect size for just one person.

I’m beyond excited to share this delicious recipe with all of you. It’s creamy, sweet, and has an amazing, crunchy, mock graham cracker crust. Each keto mini cheesecake yields 2 servings. Each serving contains roughly 353 calories, 35.21 grams of fat, 5 total carbs, and 3.62 net carbs. Net carbs are equated by subtracting fiber and erythritol from total carbs.

This is only the first of many miniature keto cheesecake recipes that I have up my sleeve. I plan on creating many types of keto desserts that are the perfect size for one serving, so be sure to keep checking in for new mini keto pies and mug cake recipes coming soon!

My favorite keto desserts are almost all made with cream cheese. Cream cheese blends well with keto friendly sweeteners and makes the desserts extra creamy. For more keto desserts made with cream cheese check out my blog post, 15 amazing keto desserts made with cream cheese!

Keto Mini Cheesecake Ingredients

Crust:

  1.  2 Tbsp or 16 grams of pecan cookie pieces
  2. 1 Tbsp almond flour
  3. 10 grams of butter melted
  4. 1 Tsp Swerve Sweetener Granular

Filling:

  1. 4 oz cream cheese softened
  2. 1 egg yolk
  3. 2 1/2 Tbsp Swerve Sweetener Granular
  4. 1 Tbsp heavy whipping cream
  5. 1/4 Tsp vanilla extract

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Mix all of the crust ingredients together in the bottom of a 4-inch mini springform pan. Once well-mixed press ingredients down evenly across the bottom making a level pie crust.
  3. Then place in oven for 7 minutes.
  4. After that, remove from oven and place on a cooling rack while you make the filling.
  5. Using an electric mixer, mix all of the filling ingredients together until smooth and creamy.
  6. Scoop filling 0nto the pie crust and smooth the top out evenly.
  7. Next, place into oven at 350 degrees for 22-25 minutes. It should start to look a little golden on top.
  8. Turn off oven and leave inside the oven with door ajar for 3o minutes.
  9. Place in fridge for 24 hours for best results, as it will give time for the flavors to set.
  10. Last, enjoy your keto mini cheesecake!
keto mini cheesecake
5 from 2 votes
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Keto Mini Cheesecake Recipe

This delicious keto mini cheesecake is the perfect size for one person. It's creamy, sweet, and has an amazing, crunchy, mock graham cracker crust. Each keto mini cheesecake yields 2 servings. Each serving contains roughly 353 calories, 35.21 grams of fat, 5 total carbs, and 3.62 net carbs.

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto mini cheesecake
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Servings 2
Calories 353 kcal

Ingredients

Ingredients

Crust:

  • 2 Tbsp or 16 grams of pecan cookie pieces
  • 1 Tbsp almond flour
  • 10 grams of butter melted
  • 1 Tsp Swerve Sweetener Granular

Filling:

  • 4 oz cream cheese softened
  • 1 egg yolk
  • 2 1/2 Tbsp Swerve Sweetener Granular
  • 1 Tbsp heavy whipping cream
  • 1/4 Tsp vanilla extract

Instructions

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Mix all of the crust ingredients together in the bottom of a 4-inch mini springform pan. Once well-mixed press ingredients down evenly across the bottom making a level pie crust.
  3. Then place in oven for 7 minutes.
  4. After that, remove from oven and place on a cooling rack while you make the filling.
  5. Using an electric mixer, mix all of the filling ingredients together until smooth and creamy.
  6. Scoop filling 0nto the pie crust and smooth the top out evenly.
  7. Next, place into oven at 350 degrees for 22-25 minutes. It should start to look a little golden on top.
  8. Turn off oven and leave inside the oven with door ajar for 3o minutes.
  9. Place in fridge for 24 hours for best results, as it will give time for the flavors to set.
  10. Last, enjoy your keto mini cheesecake!


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