Keto Cheesecake Cupcakes Recipe:


For the crust:

  • 1 cup almond flour
  • 3 tbsp melted butter
  • 1 tbsp erythritol (or your preferred keto-friendly sweetener)
  • 1/2 tsp vanilla extract

For the filling:

  • 16 oz cream cheese, softened
  • 2/3 cup powdered erythritol (or your preferred keto-friendly sweetener)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream


  1. Preheat your oven to 325°F (160°C) and line a cupcake tin with cupcake liners.
  2. In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract for the crust. Mix well.
  3. Divide the crust mixture evenly among the cupcake liners and press down to form the crust.
  4. In another bowl, beat the softened cream cheese until smooth. Add the powdered erythritol and mix until well combined.
  5. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and heavy cream, and mix until the filling is smooth and creamy.
  6. Divide the filling mixture among the cupcake liners, filling them almost to the top.
  7. Bake in the preheated oven for about 20-25 minutes, or until the cheesecake cupcakes are set and slightly golden on top.
  8. Remove from the oven and let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  9. Once cooled, refrigerate the cheesecake cupcakes for at least a few hours before serving.

Nutrition Information (per cupcake, based on estimated values):

Please note that these values are approximate and can vary based on your specific ingredients and portion sizes.

  • Calories: ~200-250 kcal
  • Fat: ~18-20g
  • Carbohydrates: ~3-5g (Net carbs: subtract fiber and sugar alcohols from total carbs)
  • Fiber: ~1g
  • Sugar: ~1g
  • Protein: ~4-5g

Remember, this is a rough estimate and actual values may differ. Always check your specific ingredients and adjust portion sizes accordingly to meet your nutritional goals.

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