Keto Cheesecake Cupcakes

These low-carb miniature cheesecake cupcakes feature an almond meal crust.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 209 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 (8 ounce) packages cream cheese, softened
• 0.25 cup butter, melted
• 0.5 cup almond meal
• 0.75 cup granular no-calorie sucralose sweetener (such as Splenda®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Step 2

Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.

Step 3

Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.

Step 4

Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.

Step 5

Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.