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.

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!
Prep Time 30 minutes
Cook Time 30 minutes
Inactive 2 hours
Total Time 1 hour
Servings 15 mini cheesecakes
Calories 275 kcal
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:
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Mix all the ingredients together and press into lined muffin cups with your hands, creating a crust of about 1/4 inch.
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Bake for 10-12 minutes on 325 degrees.
For the Cheesecake:
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Preheat the oven to 350 degrees.
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Place the cream cheese and chocolate in a glass bowl.
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Fill a sauce pan halfway with water and place it over medium heat.
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Put the glass bowl over the pan.
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Heat up the cream cheese and baking chocolate until the chocolate is melted and the cream cheese is warm, mixing frequently.
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You can also use a microwave to melt it, if preferred.
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Mix the sweetener, vanilla and eggs in another bowl with an electric mixer until well combined.
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Add the chocolate and cheese mixture to the egg mixture and combine well until smooth.
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Pour into the muffin cups over the crust, if using, and bake for 20-25 minutes or until set.
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Refrigerate until chilled about 2 hours and serve.
Recipe Notes
For the paleo version of crust: Use 1/4 cup coconut sugar (order here) in place of swerve
For the paleo version of cheesecake: Use 1 1/4 coconut sugar in place of swerve
Net Carbs: 3 grams
Based on Sugar free directions and 8 servings ( about 1.5 cakes each)
Nutrition Facts
Keto Mini Chocolate Cheesecake Recipe
Amount Per Serving
Calories 275
Calories from Fat 313
% Daily Value*
Fat 34.8g54%
Carbohydrates 5g2%
Fiber 1.8g8%
Protein 7.7g15%
* Percent Daily Values are based on a 2000 calorie diet.
Looking for more Low Carb, Keto and Paleo Cakes and Muffins and Brownie Recipes?
Try my other recipes that I am sure you will love:
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Let me know when you try this recipe and how it turned out for you!
Instead of the swerve or coconut sugar can I use monk fruit?
yes if it measures the same as sugar.