Name: Keto Mini Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15 mini cheesecakes
Ingredients: used the crust from my friend Carolyn here; 1 1/2 cups almond flour; 1/4 cup Swerve Sweetener; 1/4 tsp sea salt; 1/4 cup grass fed butter (melted); or coconut oil; 2 8 ounces packages cream cheese; 3 oz unsweetened baking chocolate; 1 1/4 cup confectioners Swerve; 2 teaspoons vanilla extract; 3 eggs; whipped cream (for topping (optional))

Keto Chocolate Cheesecake Recipe –

Mini Keto Chocolate Cheesecake Recipe

I started ketosis again recently, it has been really fun and I am feeling slimmer. I have been trying not make too many treats like this keto mini chocolate cheesecake recipe, but baking is so fun for me. Sometimes I make it with the crust but if you are in a hurry you can just make them without. These mini chocolate cheesecakes are easy clean up too because you will be using muffin liners. I hope you enjoy these ketosis friendly mini chocolate cheesecakes.

3.87 from 15 votes

Keto Mini Chocolate Cheesecake Recipe

This Keto Mini Chocolate Cheesecake Recipe will have your family singing your praises. It is a perfect dessert for low carb, ketogenic, gluten, dairy & sugar free dieters!

Course Dessert, Snack, Treat

Cuisine American

Keyword Dairy Free, Gluten Free, Grain Free, Ketogenic, Low Carb, Paleo, Sugar Free

Prep Time 30 minutes

Cook Time 30 minutes

Inactive 2 hours

Total Time 1 hour

Servings 15 mini cheesecakes

Calories 275 kcal

Author Caitlin Weeks

Ingredients

For the crust:

used the crust from my friend Carolyn here
1 1/2 cups almond flour
1/4 cup Swerve Sweetener
1/4 tsp sea salt
1/4 cup grass fed butter melted
or coconut oil

For the cheesecake:

2 8 ounces packages cream cheese
3 oz unsweetened baking chocolate
1 1/4 cup confectioners Swerve
2 teaspoons vanilla extract
3 eggs
whipped cream for topping (optional)

Instructions

For the Crust:

Mix all the ingredients together and press into lined muffin cups with your hands, creating a crust of about 1/4 inch.
Bake for 10-12 minutes on 325 degrees.

For the Cheesecake:

Preheat the oven to 350 degrees.
Place the cream cheese and chocolate in a glass bowl.
Fill a sauce pan halfway with water and place it over medium heat.
Put the glass bowl over the pan.
Heat up the cream cheese and baking chocolate until the chocolate is melted and the cream cheese is warm, mixing frequently.
You can also use a microwave to melt it, if preferred.
Mix the sweetener, vanilla and eggs in another bowl with an electric mixer until well combined.
Add the chocolate and cheese mixture to the egg mixture and combine well until smooth.
Pour into the muffin cups over the crust, if using, and bake for 20-25 minutes or until set.
Refrigerate until chilled about 2 hours and serve.