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.