5-Ingredient Low-Carb Mini Cheesecakes are a great choice when everyone else is eating regular cheesecake, but you’re trying to stay low-carb or keto! They’re creamy and rich-textured, with just 2 g carbs per serving.
People usually think cheesecake is a no-no when sticking to a healthy eating plan. Rich and indulgent, regular cheesecake is one of the most decadent tasting desserts, right?
Well, so is this cheesecake. The only thing it’s missing is carbs…and I promise, you won’t even miss them! (Who needs crust on cheesecake, anyway?)
I’ve experimented a lot with different ratios of cream cheese to eggs, and I’ve also tried this recipe adding in other ingredients, like sour cream and/or heavy cream. In the end, I think this version comes the closest to classic cheesecake in its creamy texture.
They’re delicious as-is, but you can top these mini cheesecakes with anything you like, from homemade hot fudge, caramel sauce, strawberry jam, blueberry sauce, shredded coconut, fresh berries, etc. And the best part is, these cheesecakes keep well in the fridge for up to a week.
- Yields: 5 individual-sized cheesecakes
- Serving size: 1 cheesecake
- Calories: 187
- Fat: 17
- Saturated fat: 5
- Trans fat: 0
- Carbohydrates: 2
- Sugar: 2
- Sodium: 167
- Fiber: 0
- Protein: 5
- Cholesterol: 96
- 8 oz (225 g) full-fat cream cheese, softened
- 2 large eggs
- 1 1/2 teaspoons granulated stevia
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Preheat oven to 325F; line 5 muffin wells with liners.
- Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
- Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
- Cool to room temperature and then chill for 2 hours before serving.
- Store leftovers covered in the fridge for up to 1 week.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
love these mini cheesecakes! they look like the most addictive and sweet small bites.
This is exactly what I’ve been looking for! By granulated stevia, do you mean something like Truvia or Stevia in the Raw? I’m assuming you do not mean 100% pure stevia powder. Can’t wait to try this!
Miranda, I use a granulated stevia that comes as a blend of erythritol and stevia (I like the Pyure brand because it’s organic and non-GMO project verified); it has the texture of granulated sugar. I hope you enjoy this recipe if you give it a try! It’s my favorite when I want cheesecake, but I want to keep my carbs down. :)
Could you use stevia packets? Or another sweetener?
Hi Alison, I haven’t tested it, but yes, I think you could use stevia packets. The sweetness level should be equivalent to 1 tablespoon sugar. Let me know how it goes if you try it!
Hi! I’ve made these & they’re DELISH! I don’t even put in all the sweetener. Can I ask where the 2g of sugar comes from in the Nutritional Breakdown?
Joni, I’m so happy you enjoy this recipe! It’s my go-to when I want low-carb cheesecake. :) The carbs and sugar mainly come from the cream cheese (even full-fat cream cheese isn’t 0 carb), but the extracts also have trace amounts of carbs. Hope this helps!
Mine completely deflated in the center when I took them out of the oven and had a spongey texture. Does anyone know what I did wrong?
I just modified this a little- I added fresh rasberries and 1 teaspoon of cacoa powder and reduced the stevia to 1/2 teaspoon and omitted the almond extract. They are in the oven now- but the batter was AMAZING!
These were delicious! The almond makes all the difference
Is this with regular or mini muffins tins
Shauna, I used a regular sized muffin tray. Hope you enjoy this recipe if you give it a try!