Keto Cheesecake Cupcakes

Keto Cheesecake Cupcakes




  • ▢½ cup almond flour
  • ▢2 tablespoon melted butter

Cheesecake Filling:

  • ▢8 oz cream cheese
  • ▢4 eggs
  • ▢2 tablespoon sour cream
  • ▢2 tablespoon cottage cheese or additional sour cream
  • ▢⅓ cup Joy Filled Eats Sweetener or see alternatives in recipe notes
  • ▢1 teaspoon vanilla
  • ▢pinch salt


  • Preheat oven to 350. Place 8 paper liners in a cupcake pan and spray with cooking spray.
  • Mix almond flour and melted butter. Divide between the prepared liners in the cupcake pan and press down to form the crust.
  • Make the filling. With a food processor mix the filling ingredients until fluffy. Divide the filling between the prepared crusts. (If you have extra filling you can bake it separately or mix up a little more or the crust mixture and make more cheesecakes).
  • Bake at 350 for 30 minutes until golden around the edges and no longer jiggly.


Serving: 1slice | Calories: 204 | Carbohydrates: 3.1g | Protein: 6.4g | Fat: 18.9g | Saturated Fat: 8.6g | Trans Fat: 0.1g | Cholesterol: 122.7mg | Sodium: 163.3mg | Potassium: 79.2mg | Fiber: 0.7g | Sugar: 1.5g | Vitamin A: 610.9IU | Vitamin C: 0.1mg | Calcium: 62.1mg | Iron: 0.8mg

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