MINI KETO CHEESECAKE RECIPE
This Mini Keto Cheesecake Recipe is rich, decadent, and easy to make with just 5 ingredients in 30 minutes! It's a great choice when everyone else is eating regular cheesecake, but you're trying to stay low carb or keto. These mini cheesecakes are creamy and rich with just 2g net carbs per serving.
Provided by Sarah
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 325F; line 5 muffin wells with liners.
- Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
- Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
- Cool to room temperature and then chill for 2 hours before serving.
- Store leftovers covered in the fridge for up to 1 week.
Nutrition Facts : Calories 181 calories, Sugar 1, Sodium 170, Fat 17, SaturatedFat 9, Carbohydrate 2, Protein 4, Cholesterol 115
LOW CARB MINI CHEESECAKES
Low Carb Mini Cheesecakes boast a rich and creamy filling on top of a flavorful walnut crust. These mini cheesecakes are so good, you won't even realize they're low carb!
Provided by Jamie Lothridge
Categories Cheesecake
Time 2h32m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
- Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
- Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
- Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
- Use a large cookie scoop to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
- Chill in refrigerator for at least 2 hours.
- Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.
Nutrition Facts : Calories 203 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 mini cheesecake, Sodium 68 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
LOW-CARB CHEESECAKE
A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!
Provided by Holistic Yum
Categories Desserts Cakes Cheesecake Recipes
Time 5h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
- Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
- Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
- Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
- Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
- Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g
LOW CARB MINI CHEESECAKES
A good recipe when you want a little something sweet when you are on a low carb diet. You can freeze them and take them out when the craving hits you. The chill time added into the preparation time.
Provided by Sidd9260
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Combine cream cheese, Splenda and vanilla until smooth.
- Add eggs one at a time, beating until smooth.
- Spray cupcake pan with cooking spray.
- Fill each cupcake hole 3/4 full.
- Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
- Fill jellyroll pan about half with water.
- Bake for 30 minutes.
- Let sit until cooled.
- Chill in refrigerator for about 1 hour or so.
- (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
- When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.
Nutrition Facts : Calories 225.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 109, Sodium 200.1, Carbohydrate 5.8, Sugar 4.8, Protein 4.9
MINI LOW CARB CHEESECAKE
This Mini Low Carb Cheesecake is so deliciously sweet and creamy. Choose to make it simple vanilla or decadent chocolate, either way, it is the perfect dessert.
Provided by Keri Bucci
Categories Dessert
Time 3h33m
Number Of Ingredients 5
Steps:
- Prepare a small 8-ounce ramekin or (two 4-ounce) by spraying it lightly with cooking spray and placing it in a larger baking dish. This will hold the water bath later.
- In a medium-sized bowl cream together the very soft cream cheese, sweetener, egg yolk, and vanilla.
- Next, add in the heavy cream and mix until everything is well combined. Note: If you are going to make a chocolate version you would add about a tablespoon of cocoa powder and the extra tablespoon of sweetener at this point and mix them in well.
- Add the cheesecake mixture to the ramekins.
- For the water bath, you will need to add hot or boiling water into the larger baking dish to reach halfway up the mini cheesecake. Be careful not to get water into your mixture.
- Bake the Mini Low Carb Cheesecake at 325 degrees Fahrenheit for 25 minutes. Once baked turn off the oven and crack the oven door.
- Let the cheesecake slowly cool in the oven for 15 minutes before removing it carefully to cool the rest of the way.
- After the cheesecake has been cooled completely chill it for at least one hour before serving. The longer the cheesecake chills the better the texture and flavors will be. I usually leave mine for a couple of hours at least.
- Please see the blog post for some great optional toppings for this mini cheesecake.
Nutrition Facts : Calories 245 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 153 milligrams cholesterol, Fat 23 grams fat, Protein 7 grams protein, ServingSize 4 ounces, Sodium 186 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat
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