This creamy cheesecake, perfectly sweet, with a buttery crust and light taste is something that you never knew you needed. Low carb, gluten-free, and keto-friendly berry mini cheesecakes are what you’re looking for.
I just can’t seem to say goodbye to cheesecake, even after I changed my diet. This union of biscuit and cream cheese pastry base always makes my mouth water whenever I see it. Yet, the hardest decision is the slicing part; should I choose the one with more crust in, or would I rather choose the biggest slice? How about a slice that has both, maybe a miniature version of cheesecake would great? Mini cheesecake are equally magnificently delicious, easily consumed and perfect for a big day. Topped with whipped cream and some fresh berries makes it enough to make your day.
To make it low-carb, the traditional ingredients like cream cheese and eggs are still totally fine, but when it comes to the crust, you can simply switch the biscuits for almond flour or any other low carb flour. I usually use almond flour because I think it tastes better with butter. Finish by adding the sweetener, and there you go: a keto-friendly cheesecake.
What I love the most about cheesecake is that you can make it with all the sorts of flavor you like. And that is also one more reason why it definitely is the easiest dessert to fit in a low-carb lifestyle.
Based on a few recipes I’ve come across; people don’t always favor a cheesecake with crust. If you are one of them, you’d need to prepare a thicker batter by adding more flour.
Here are other tips you need to get a perfect cake and crust:
- Cream cheese should be really soft; if it’s firm, the batter won’t be smooth
- Don’t jump to the next step until you have a smooth creamy batter
- To make sure that your cheesecake has finished baking, look out for little crusts forming on the surface
- Rushing to open the oven will not be good for your mini cakes, even after they’re done. Let them rest and give them enough time to settle
- You can choose to make the same mini cakes with different toppings: lemon, caramel, chocolate ganache, pie fillings, or just shaved chocolate. I chose whipped cream with fresh berries as it matches well with the recipe and with my taste.
Cuisine: gluten-free, low carb/ keto
Preparation time: 15 min Cook time: 20 min
Total time: 45 min
Servings: 14 Calories: 185
For the crust:
6 oz of almond flour (170 g)
2 tablespoon of unsalted melted butter (30 g)
1/4 Teaspoon of cinnamon (optional)
A pinch of salt
1 tablespoon of sweetener (15 g). Also optional
For the filling:
15 oz of cream cheese (430 g) at room temperature
4 tablespoon of sweetener (57 g). Feel free to choose your favorite keto sweetener; my first choice is always monk fruit sweetener
1 tablespoon of almond flour (15 g)
2 large eggs at room temperature
1 teaspoon of vanilla extract
1/4 teaspoon of salt (1.5 g)
3.5 oz of berries (100 g). I used raspberry and blueberry separately for this recipe.
For the topping:
1/2 cup of whipped cream
1 teaspoon sweetener
How to prepare these mini cakes
First of all, prepare the crust:
- Preheat the oven to 350F /180C. Set the cupcake liners in a cupcake pan.
- Start making the crust. In a mixing bowl, combine the almond flour, cinnamon, sweetener, and salt and mix in well.
- Slowly pour the melted butter into the dry ingredients. Then use a spatula to mix in the butter in until you have a nicely shaped dough.
- Using a teaspoon, place the dough to the separate cupcakes thin. Press into a flat layer using the spoon, or using your fingertips if you prefer.
- Bake the crust for 5-10 min depending on whether you want the crust to taste smooth or slightly crispy (baking it for 10 min would give it a golden brownish color). Remove from the oven and let rest.
Now let’s prepare the filling:
- By using an electric mixer, beat the room temperature cream cheese in a large bowl at low speed until smooth and creamy
- Add the vanilla extract, the sweetener, and the flour. Mix well.
- Add the eggs after whisking them. Stir all the ingredients together to form a homogeneous batter.
- Use a spoon or an ice cream scoop to pour the batter on top of the crusts. You’ll need about 2 tablespoons of the filling in each.
- Prepare the berries by mashing them using a fork or a spatula. You can heat them a little for a better result. Pour the mashed berries in the middle of the cheese filling. You can softly shake the pan to have both mixtures combined a little.
- Bake for 15 to 20 min at 300F/ 150C. Let the mini cheesecakes inside the oven to settle and rest for about 20 min. Then remove them from the oven and let them cool. You can eat them warm or chilled, but make sure not to top them with the whipped cream until they’re completely cooled down. It won’t look nice if it melts.
Prepare the decoration:
- Mix the whipped cream and the sweetener. Use it to top the chilled cheesecake.
- Finally, add the sliced berries of your choice.
Now you are free to savor this incredible mini cakes. They may become your favorite dessert.
Nutrition Facts*: Per serving (50 g)
Calories: 183 Kcal
Total fat: 17 g
Saturated fat: 10 g
Trans fat: 0 g
Cholesterol: 82 mg
Sodium: 163 mg
Carbohydrates: 2.5 g
Fiber: 0 g
Sugar: 1 g
Protein: 3 g
*Nutrition information is not always accurate; it will vary depending on the brands of the ingredients you use.