How to make mini keto cheesecakes
This cheesecake recipe is my favorite way to portion control! They are made crustless with a few simple ingredients that are mostly high in fat. Best of all, no springform pan is needed! Throw in an alternative sweetener, they are 100% keto-friendly and 100% delicious! Creamy, rich, and smooth, these bites are that high fat, sugar-free dessert we all crave on this diet.
I like to think of these cheesecakes as cupcakes since they use cupcake liners to hold them and can be topped with whipped cream, which reminds me of frosting. You can top them with fresh fruit, chocolate sauce, or nuts too! What more could you want from a keto dessert?
4 Simple Keto Cheesecake Ingredients:
- Cream Cheese- I love Philadelphia Cream Cheese! It tastes delicious and actually has fewer carbs than those generic versions.
- Sweetener- I originally used Lakanto Monkfruit Powdered sweetener in this recipe. It adds sweetness to your cheesecakes without any carbs, calories, or bitter after-taste! *See other sweetener options below.
- Vanilla Extract- Adds incredible flavor to your cheesecakes. Try to look out for real vanilla as opposed to imitation vanilla.
- Eggs- The eggs provide more protein and are the key ingredient to helping solidify your cheesecakes while they bake.
