Low Carb Mini Cheesecakes Recipes

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
• Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
• Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
• Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
• Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
• Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
• Use a large cookie scoop to evenly distribute the filling into baking cups.
• Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
• Chill in refrigerator for at least 2 hours.
• Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees.
• Combine cream cheese, Splenda and vanilla until smooth.
• Add eggs one at a time, beating until smooth.
• Spray cupcake pan with cooking spray.
• Fill each cupcake hole 3/4 full.
• Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
• Fill jellyroll pan about half with water.
• Bake for 30 minutes.
• Let sit until cooled.
• Chill in refrigerator for about 1 hour or so.
• (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
• When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.

MINI LOW CARB CHEESECAKE

Steps:

• Prepare a small 8-ounce ramekin or (two 4-ounce) by spraying it lightly with cooking spray and placing it in a larger baking dish. This will hold the water bath later.
• In a medium-sized bowl cream together the very soft cream cheese, sweetener, egg yolk, and vanilla.
• Next, add in the heavy cream and mix until everything is well combined. Note: If you are going to make a chocolate version you would add about a tablespoon of cocoa powder and the extra tablespoon of sweetener at this point and mix them in well.
• Add the cheesecake mixture to the ramekins.
• For the water bath, you will need to add hot or boiling water into the larger baking dish to reach halfway up the mini cheesecake. Be careful not to get water into your mixture.
• Bake the Mini Low Carb Cheesecake at 325 degrees Fahrenheit for 25 minutes. Once baked turn off the oven and crack the oven door.
• Let the cheesecake slowly cool in the oven for 15 minutes before removing it carefully to cool the rest of the way.
• After the cheesecake has been cooled completely chill it for at least one hour before serving. The longer the cheesecake chills the better the texture and flavors will be. I usually leave mine for a couple of hours at least.
• Please see the blog post for some great optional toppings for this mini cheesecake.