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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


For the crust:

For the cheesecake:


For the Crust:

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

For the Cheesecake:

  1. Preheat the oven to 350 degrees.
  2. Place the cream cheese and chocolate in a glass bowl.
  3. Fill a sauce pan halfway with water and place it over medium heat.
  4. Put the glass bowl over the pan.
  5. Heat up the cream cheese and baking chocolate until the chocolate is melted and the cream cheese is warm, mixing frequently.
  6. You can also use a microwave to melt it, if preferred.
  7. Mix the sweetener, vanilla and eggs in another bowl with an electric mixer until well combined.
  8. Add the chocolate and cheese mixture to the egg mixture and combine well until smooth.
  9. Pour into the muffin cups over the crust, if using, and bake for 20-25 minutes or until set.
  10. 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.