Low Carb Mini Cheesecakes
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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.
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.
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.
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.
Low Carb Mini Cheesecake
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.
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Yum! These look delicious! I love that they are low carb, so I have less guilt when eating them!
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!
I would eat so many of these. I just love cheesecakes. I will be making these soon for sure.
I love that these are low carb. My boys eat too many carbs so they need this recipe.
Sometimes cheesecake is so rich. I like these little bite size portions instead.
What a lovely little dessert, and you won’t feel guilty after! Perfection!
I love small desserts like this and these ones look delicious!
Wow! This is such a really great recipe! That look so good, I really need this.
wow! That looks absolutely delicious and tasty! I would really love to try this recipe!
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
These low-carb cheesecakes look so good. I love low-carb desserts!
Cheesecake is a big hit in our house. Love that these are miniature!
Mini cheesecake is such an awesome idea. My family will love it!