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Keto Cheesecake Cupcake - A Creamy, Low-Carb Treat

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 cup almond flour
  • 2 tablespoons granular erythritol or your favorite keto sweetener
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling:
  • 16 ounces cream cheese, softened (full-fat)
  • 1/2 cup powdered erythritol (or another powdered keto sweetener)
  • 2 large eggs, at room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (fresh) and 1/2 teaspoon lemon zest (optional but brightens flavor)
  • Pinch of salt
  • For topping (optional):
  • Fresh berries (raspberries, blueberries, or sliced strawberries)
  • Sugar-free chocolate shavings or a drizzle of sugar-free chocolate sauce
  • Whipped cream (unsweetened or lightly sweetened with keto sweetener)
  • Equipment:
  • 12-cup muffin tin
  • Paper or silicone cupcake liners
  • Mixing bowls and a hand mixer (or stand mixer)
  • Measuring cups and spoons
  • Rubber spatula

Method
 

  1. Prep the pan. Line a 12-cup muffin tin with liners. Preheat your oven to 325°F (163°C).
  2. Make the crust. In a bowl, mix almond flour, erythritol, cinnamon, and salt. Stir in melted butter and vanilla until it forms a sandy, moist mixture.
  3. Press the crust. Divide the crust mixture among the liners (about 1 tablespoon each). Press firmly to form an even base. A flat-bottomed glass works well.
  4. Par-bake. Bake the crusts for 6–8 minutes until lightly golden at the edges. Remove and cool while you make the filling.
  5. Beat the cream cheese. In a mixing bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Avoid overbeating.
  6. Add sweetener and salt. Mix in the powdered erythritol and a pinch of salt until fully incorporated and creamy.
  7. Add eggs. Beat in the eggs one at a time on low speed. Mix just until combined to prevent excess air.
  8. Finish the filling. Add sour cream, vanilla, lemon juice, and zest. Mix on low until smooth. Scrape down the sides to ensure an even blend.
  9. Fill the cups. Spoon the filling over the crusts, almost to the top. Tap the pan gently to release any air bubbles.
  10. Bake. Bake at 325°F (163°C) for 16–20 minutes. The centers should look set around the edges and slightly jiggly in the middle.
  11. Cool gradually. Turn off the oven, crack the door, and let the cupcakes sit for 10 minutes. Then transfer to a rack to cool to room temperature.
  12. Chill to set. Refrigerate for at least 2–3 hours, preferably overnight, until firm and creamy.
  13. Top and serve. Add a few berries, a dab of whipped cream, or chocolate shavings if you like. Serve chilled.