Keto Mini Cheese Cake

Keto Mini Cheese Cake


For the Crust:

  • 1 cup almond flour
  • 4 tablespoons melted butter
  • 1 tablespoon powdered erythritol (or your preferred keto-friendly sweetener)

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • 2/3 cup powdered erythritol (or your preferred keto-friendly sweetener)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)


  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine almond flour, melted butter, and powdered erythritol. Mix well to form a crumbly mixture.
  3. Line a muffin tin with paper liners. Press the almond flour mixture into the bottom of each liner to form the crust.
  4. In another bowl, beat the softened cream cheese until smooth.
  5. Add powdered erythritol, eggs, vanilla extract, and lemon zest (if using) to the cream cheese. Mix until well combined and smooth.
  6. Spoon the cheesecake filling over the crust in each muffin cup.
  7. Bake for about 20-25 minutes or until the cheesecakes are set and slightly golden on top.
  8. Allow the mini cheesecakes to cool in the muffin tin, then transfer to the refrigerator to chill for at least 2 hours or overnight.

Nutritional Information (Approximate values per serving, assuming 12 servings):

  • Calories: 220
  • Total Fat: 21g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 160mg
  • Total Carbohydrates: 4g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 4g