I love cheesecakes, but I don’t love that they are usually full of sugar. If you are on a low carb, or keto diet, treats, or desserts are one of the things that many people miss. With these sugar free keto cheesecake cupcakes, you can have the best of both worlds!
Rather than creating a recipe for a full cheesecake, I have made a mini cheesecake cupcake recipe. This allows better portion control, and quicker baking time.
This recipe uses sucralose as a sugar substitute. You can use whichever sweetener you prefer, or have available.
I also use sour cream in the recipe to give the cupcakes a slight tangy flavour, and add to their creaminess.
These are a sugar free, low carb, keto friendly dessert treat. If you don’t care about the carb content of the cheesecake, you can use regular sugar. This sugar free keto cheesecake cupcake uses sour cream to give a creamy texture, with a slight tang.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
12 cupcakes |
- 500 g cream cheese softened
- 1/2 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 1 pinch kosher salt
- 1/2 cup sucralose Any sugar substitute you like can be used
- 4 tablespoons butter
- 1 cup almond flour
Ingredients
Filling
Crust
| |
- Pre-heat oven to 350 degrees F.
- Melt butter, and add the almond flour. Stir until crumbly, and has the consistency of play-dough.
- Add cupcake liners to a cupcake pan.
- Spoon in the crust mixture into the cupcake liners evenly. Pressing the mixture down firmly so it's packed in, and covering the bottom.
- Bake in pre-heated oven for 5 to 10 minutes until golden brown and crisp.
- Remove from oven, and allow to cool.
- Crack eggs into a small work bowl, and stir with a fork to mix.
- Stir in a pinch of salt, and the vanilla extract. And set aside.
- In a large work bowl, combine the softened cream cheese, sour cream, the sugar substitute, and the egg mixture.
- Stir to combine using a electric mixer or a spoon. If the cream cheese is soft enough, it should be easy to mix using only a spoon.
- Spoon the mixture into the cooled down cupcake liners containing the crust baked above. Evenly spread the mixture into the cupcake liners. If any of the mixture misses the liners, and is on the metal baking pan, clean it up now, it will be much easier than after it is baked.
- Bake in the pre-heated oven for 15 to 20 minutes. The cupcakes are done when they are somewhat firm, but still somewhat jiggly in the middle.
- Remove cooked cupcakes from the oven, and allow to cool.
Place them in the refrigerator for a few hours, or ideally, a day. After resting for a day in the fridge, most of the chemically aftertaste should dissipate.
In this recipe, I use sucralose, but you can use whichever sugar substitute you prefer. The sucralose I use is for baking, and measured as sugar would be measured. If you are using a different sugar substitute, you will have to adjust the amount to be the equivalent of 1/2 cup of sugar.
