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Low Carb Mini Cheesecakes


  • 16 oz Cream Cheese, softened
  • 3/4 C Sugar Free Sweetener
  • 2 M/L Eggs, room temperature
  • 2 t Vanilla, you can use whatever flavor you want I used 1 t vanilla and 1 t orange
  • 1 T Lemon Juice
  • 1 3/4 C Almond Flour
  • 5 T Butter, melted
  • 5 T Sweetener
  • 1/2 t Vanilla
  • 3/4 t Cinnamon


  • Preheat oven to 350. Mix the almond flour, 5 tablespoons of melted butter and sweetener, 1/2 t vanilla and cinnamon.
  • Divide evenly between your muffin pan. I use silicone pans. You might need to use muffin liners if you aren't using silicone. Smash the crust mixture into the muffin holes.
  • Bake the mixture for 7 minutes. Remove from the oven.
  • Add cream cheese into a bowl of the your mixer. Beat until softened. Add the eggs, sweetener, extracts, and lemon juice. Mix well.
  • Stop the mixer and scrape the sides and bottom. Mix again, just until combined.
  • Divide the cream cheese mixture evenly between the muffin pan.
  • Bake for 15 minutes and check the cheesecakes. They should be just a little jiggly. It might take 20 minutes. Remove from the oven. Allow to cool for a few minutes and then place in the fridge. Allow to cool for 3 or more hours.
  • Fill or drizzle with desired topping.