These delicious cheesecake cups are so delightfully easy and perfect when a sudden sweet craving hits. The graham cracker crust combines perfectly with the creamy cheesecake all in one nice little (or large) cup!
Top with your favorite keto-friendly berries and you’ve got yourself a wonderful, guilt-free treat.
These cheesecake cups have an gluten-free crust and made with out sugar, so they are totally keto friendly!
And unlike our keto pumpkin cheesecake, this is a no-bake cheesecake!
I love no bake cheese cakes!! Makes getting to the dessert that much quicker.
Contents
Ingredients
We’ll split to the ingredients into two seperate groups. The graham cracker crust and the cheesecake filling.
For the keto graham cracker crust, you’ll need:
- 3 Tablespoons of almond flour
- 1 1/2 teaspoon powdered erythritol with Monk fruit mix
- 1/4 teaspoon of cinnamon
- pinch of salt
- 1 1/2 teaspoons of melted, unsalted butter
For the cheesecake filling you’ll need:
- 3 Tablespoons of sourcream (Or 2 tablespoons of greek yogurt)
- 1/4 cup of cream cheese at room temp
- 2 Tablespoons of unsalted butter at room temp
- 2-3 Tablespoons of powdered erythritol with monkfruit mix
- 1/2 teapsoon of vanilla extract
- 1/4 cup of lemon juice
Instructions
First start by making the keto almond flour crust.
To do this, lightly toast the almond flower in a pan over medium heat until it’s golden brown, about 3-4 minutes.
Add the toasted almond flower into a mixing bowl and sprinkle in cinnamon and salt and mix.
Add in the butter and sweetener and mix thoroughly.
Taking an empty glass cup, press the “graham cracker” crust into the bottom to form the first layer.
Next, start making the cheesecake filling.
Start by putting the cream sour cream in a medium sized bowl and beat with an electric mixer, then set aside.
In a separate bowl, beat the room temperature butter and cream cheese until they are fully creamed.
Add in your sweetener, vanilla extract and lemon juice. Mix until full combined, but don’t overmix.
Gently fold in your whipped sour cream into your butter mixture.
Scoop the cheesecake mix and place into your serving cup on top of the almond flour crust.
Let cool in the fridge or freezer for 30 minutes to 1 hour to firm up.
Serve with a large dollop of whipped cream, nuts or your favorite keto friendly berries. Enjoy!
Keto Cheesecake Cups
These keto friendly cheesecake cups are so delicious. Made with an almond flour crust that tastes like a graham cracker crust and filled with a creamy, cheesecake filling.
Ingredients
For the graham cracker crust, you'll need:
- 3 Tablespoons of almond flour
- 1 1/2 teaspoon powdered erythritol with Monk fruit mix
- 1/4 teaspoon of cinnamon
- pinch of salt
- 1 1/2 teaspoons of melted, unsalted butter
For the cheesecake filling you'll need:
- 3 Tablespoons of sour cream (Or 2 tablespoons of greek yogurt)
- 1/4 cup of cream cheese at room temp
- 2 Tablespoons of unsalted butter at room temp
- 2-3 Tablespoons of powdered erythritol with monkfruit mix
- 1/2 teaspoon of vanilla extract
- 1/4 cup of lemon juice
Instructions
- Lightly toast almond flower in a pan over medium heat until golden brown. (3-4 minutes)
- Add toasted almond flower into a mixing bowl and mix in cinnamon, salt, butter ans sweetener.
- Taking an empty cup, press the almond flour mix into the bottom, forming the crust layer, set aside.
- To make the cheesecake filling, put sour cream in a medium sized bowl and beat with an electric mixer, set aside.
- In a separate bowl, beat room temperature butter and cream cheese until fully creamed together.
- Add in sweetener, vanilla extract and lemon juice. Mix until combined, but don't overmix.
- Gently fold the whipped sour cream into your butter mixture.
- Scoop the cheesecake mix and place into your serving cup on top of the almond flour crust.
- Let cool in the fridge or freezer for 30 minutes to 1 hour to firm up.
- Serve cold with a large dollop of whipped cream, nuts or your favorite keto friendly berries. Enjoy!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gCholesterol: 79mgSodium: 189mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 11gProtein: 3.5g
Nutritional information provided for entertainment purposes only and based on estimates from trusted sources and is not to be construed as medical advice.
