Keto Cheesecake Cupcakes

 

Keto Cheesecake Cupcakes

Ingredients (Makes 12 Mini Cheesecakes):

For the Cheesecake:

16 oz (2 blocks) cream cheese, softened

½ cup powdered erythritol (or sweetener of choice)

2 eggs

1 tsp vanilla extract

¼ cup sour cream (or heavy cream)

½ tsp lemon juice (optional, for a slight tang)

For the Crust (Optional):

1 cup almond flour

2 tbsp melted butter

1 tbsp powdered sweetener

½ tsp cinnamon (optional)

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Instructions:

1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.

2. Make the crust (if using) – Mix almond flour, melted butter, sweetener, and cinnamon. Press a small amount into each liner and bake for 5 minutes.

3. Mix the cheesecake batter – Beat cream cheese and sweetener until smooth. Add eggs, one at a time, mixing in between. Stir in vanilla, sour cream, and lemon juice.

4. Fill the liners – Spoon the cheesecake mixture evenly into the muffin tin.

5. Bake for 15-18 minutes until the edges are set but the center is slightly jiggly.

6. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

7. Top as desired – Enjoy plain or with sugar-free chocolate drizzle, whipped cream, or fresh berries!

Would you like a flavored variation, like chocolate or pumpkin spice?