Low Carb Mini Cheesecakes

Looking for a sweet bite but staying low-carb? Try these easy-to-make low-carb mini cheesecake bites. You will love them!

I don’t know about you, but I love cheesecake. I think that goes back to watching Golden Girls. It seems cheesecake solves all the problems of the world.

But, alas, being on low carb means no sugar. So, after looking at how to change out sugar with a substitute, this is what I came up with for a creamy mini cheesecake bite that I would serve to anyone. Mr. G loved them, so I know they are good.

The best granular sugar substitute I have found that doesn’t give me a cool taste in my mouth when it’s cooked is called Sweet Gourmix. I have used several of their other products, but I really love their sugar substitute. I have also used Swerve for granular, brown sugar, and confectioners substitute sugars also.

Looking for a sweet bit but stay low carb? Try these easy-to-make low-carb mini cheesecake bites. You will love them!

Mix up the crust and distribute it evenly in each cup. I highly suggest using liners to keep them from sticking and I do spray the inside of the liners too.

Looking for a sweet bit but stay low carb? Try these easy-to-make low-carb mini cheesecake bites. You will love them!

Mix together the filling until so creamy with no lumps and distribute evenly over the crust. You could also add a bit of lemon juice to really make these have a nice lemony taste.

Looking for a sweet bit but stay low carb? Try these easy-to-make low-carb mini cheesecake bites. You will love them!

I watch them carefully after they have been in the oven for about 18 minutes. Sometimes it takes a full 20 minutes to cook, sometimes only 18 minutes. But, this could just be my oven. After they are set in the fridge for a few hours, you have the best little sweet snack.

These are extremely easy to make, compared to a large cheesecake. These make great snacks too.

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Low Carb Mini Cheesecake

Looking for a sweet bit but stay low carb? Try these easy-to-make low-carb mini cheesecake bites.
Print Pin Recipe
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Tammy
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 50 minutes
INGREDIENTS
  • 1 1/4 cup Finely Ground Almond Flour
  • 3 tbsp granular sweetner
  • 5 tbsp butter melted
  • 8 ozs cream cheese room temperature
  • 1 large egg room temperature
  • 1/4 cup powdered sweetener
  • 1/4 cup sour cream room temperature
  • 1 tsp vanilla extract
INSTRUCTIONS
  • Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners to keep from sticking. I also spray the inside of the liners with cooking spray.

Crust:

  • Mix together the almond flour, granular sweetener and melted butter. Spoon mixture evenly in the muffin cups and press in with your finger tips.

Filling:

  • Combine the cream cheese, egg, powdered sweetener, sour cream, and vanilla extract with a hand mixer until smooth. Spoon the mixture evenly into the muffin cups.
  • Bake in the preheaded oven for about 20 minutes. I always set my oven a couple minutes less to start watching them. Remove from the oven and let cool completely. Chill in the fridge for about 3 hours to firm up completly.
Like this recipe? Don’t forget to share!Follow me at @tammymylifeabundant
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13 Comments

  1. Yes, those ladies had it right, all problems should be discussed over cheesecake! I cannot wait to try this recipe, I am also on low carbs, and smaller portions, and this will surely help!5 stars

  2. I would eat so many of these. I just love cheesecakes. I will be making these soon for sure.5 stars

  3. I love that these are low carb. It’s normally why I don’t eat dessert often. I can’t wait to try these!! Thanks so much for sharing the recipe x

Comments are closed.

5 from 7 votes