Keto cheesecake cupcakes

Its been too long since I’ve made my favorite cheesecake cupcakes. They’re

basically a single serving cheesecake that’s sugarfree, low carb and taste

just as creamy and flavorful as the sugar

laden version.


For the filling:

8 oz. cream cheese softened

1 whole egg plus 1 egg yolk

1 C. Sour Cream

Juice and zest of 1 lemon

1 tsp. Vanilla

1/2 C. Sugarfree Sweetener, I use @lakantosweetener powdered

For the crust:

1 C Almond Flour

1/4 C Walnuts

3 Tbsp. Melted Butter

1/2 tsp. Cinnamon

1/4 C Brown Sugar Substitute,

1/4 tsp. Salt


Pulse all crust ingredients in a food processor until you have a moist,

crumbly mixture. Spoon the crust mixture into a lined cupcake tin (makes

12). With the back of a spoon press the mixture down to form into the

bottom of your liners. Bake the crusts at 325 for 5-6 minutes. Then spoon

equal parts of the filling mixture into your 12 cupcakes and bake at 325 for

20 minutes. That’s it! They’re so simple, and tasty. I calculated these at 215

calories, 20 g fat, and 3 Net Carbs each. Of course it

will depend on your exact ingredients and brands. They’re seriously a long

time favorite at our house, I’d love to hear if you try them!