Keto mini cheesecakes

You read that title right—we’re going to share one of our favorite recipes for a delicious keto dessert. These keto cheesecakes are so good, your non-keto friends won’t be able to tell the difference. We discovered this recipe from and made a few modifications along the way. If you’re struggling to stay keto because you need some sweets in your life, look no further.

Keto mini cheesecakes



-1/2 cup almond meal (we used 1/4 cup of crushed almonds and 1/4 cup of coconut flakes for some extra crunch!)

-2tbsp butter


-8 oz cream cheese

-1 large egg

-1/2 tsp vanilla extract

-1/2 tsp lemon juice (we just squeezed in half a lemon for ours)

-1 pinch salt

-1/4 cup erythritol (we used Stevia)


  1. Preheat the oven to 350 degrees.
  2. For the crust, melt your butter and mix in your almond meal. Keep mixing until it has the consistency of crumbly play dough. If you decide to use crushed almonds and coconut flakes, you’ll want to try to achieve a similar texture.
  3. Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. We recommend using cupcake liners because the cheesecake is very soft when finished!
  4. Bake the crust for about 5 minutes. They should look slightly brown and crispy.
  5. Make sure your cheesecake is at room temperature. Beat it with an electric mixer until creamy. Then add in vanilla extract, lemon, an egg, and your sugar substitute (Stevia, for us). Beat until all combined.
  6. Fill each muffin tin cup to almost the top. The cheesecakes will rise in the oven, but flatten when cooling in the fridge.
  7. Bake at 350 degrees for about 15 minutes. The cheesecakes should be slightly jiggly when finished. Let them cool in the fridge for 24 hours. (Or if you really can’t wait, throw the in the freezer for a few hours.)
  8. This last part is up to you. We through some fresh berries on ours, but you could even drizzle them in dark chocolate. Even if you eat them plain, you won’t be disappointed.
  9. Enjoy!