Mini Keto Cheesecakes

Low-carb, Mini Keto Cheesecakes. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 people
Author Allegria1231


  • 1 Stick Butter Organic, Grass-Fed, melted
  • 2 Cups Blanched Almond Flour
  • 2 Each Eggs room temperature
  • 2 Tsp Vanilla Extract
  • 3 Tsp Lemon Juice
  • 1 Cup Whole Milk Yogurt
  • 4 Tbsp Erythritol/Stevia blend I used Pyure Brand
  • 16 Ounces Cream Cheese Full-Fat, softened


Make Crust:

  1. Melt butter and combine with almond flour. 

  2. Divide the almond flour mixture across the mini spring-form pans.

  3. Spread the almond flour into a thin layer in each pan, pressing down evenly to create a firm, solid layer. 

  4. Bake at 350F for about 5 minutes until starting to brown. If the crusts start to bubble up, take a fork and gently poke the surface of the crust. 

Make the cake filling:

  1. Beat the cream cheese and sweetener until combined, add eggs one at a time and continue to mix until fully combined. Add vanilla, lemon juice and beat until mixture is smooth and glossy with no lumps. 

  2. Divide the batter evenly across the 5 mini tins, shaking the tins gently to evenly distribute the batter in each pan. 

  3. Place all the tins on a rimmed baking sheet - arrange the tins so that you have room in the center to place a small oven-proof cup of water. This will help keep the cakes from drying out. Bake at 350F for about 15-20 minutes or until the cakes are mostly set - you want the centers to be just a tiny bit jiggly when you pull them out, they'll continue to set out of the oven.