Keto Cheesecake Cupcakes | Recipe
I’m so excited to share this recipe! These cheesecakes are the BEST Keto dessert I’ve had so far. They taste just like regular cheesecake except they won’t kick you out of ketosis! Typically, I’m not a huge fan of baking things from scratch (it’s just so time consuming), but this recipe is EASY and totally worth it.
Plus, we celebrated Mihran’s birthday a little early with family this past week so I needed to whip up a Keto-friendly birthday dessert. (WHY is it so hard to find premade Keto friendly baked goods at stores??) These cheesecakes really are the perfect thing to bring for a party because they’re cute and already individually sized.
I definitely recommend that you make both the cheesecakes and the buttercream frosting to put on top. The cheesecakes alone are good, but this frosting is INSANE. The frosting tastes 100% like regular frosting and it is so GOOD. So basically, anytime you can find a reason to slather this frosting on something, you should do it.
Plus, the cheesecakes don’t come out of the oven looking the cutest on top sooo the frosting totally hides this. And again, this cheesecake + frosting combo is just so. good. together.
Tip: Make the cheesecakes first, because they are the most time consuming with how long they need to cool for.
Keto Cheesecakes - Yields 12 cupcakes
(10 min. prep, 15 min. bake time, 2.5 hours cool time)
2 - 8 ounce packages of full fat block cream cheese (room temperature)
1 cup Baking Stevia
2 tsp Vanilla Extract
4 tbsp lemon juice
3 tbsp full fat sour cream
Preheat oven to 325 degrees.
Prep a 12-cupcake pan with liners.
Beat cream cheese with a hand mixer until smooth.
Slowly mix in the stevia. (do not overbeat)
Using a wooden spoon, mix in vanilla, lemon juice and sour cream. (do not overmix)
Gently mix in each egg one at a time.
Divide the batter into your 12-cupcake pan.
Bake for 15 minutes.
Let the cheesecakes sit to cool for 30 minutes.
Refrigerate for at least 2 hours before frosting with the below Keto Buttercream Frosting.
Keto Buttercream Frosting - Frosts 12 cupcakes
(5 min. prep)
1/2 cup Butter (softened)
1 tbsp Heavy Whipping Cream
½ tsp Vanilla Extract
¾ cup Swerve Confectioner
½ cup Blueberries (optional)
Mix together the butter, heavy whipping cream and vanilla extract with a hand mixer.
Slowly mix in the Swerve confectioner until it is fully combined and smooth texture.
Store in fridge until the cheesecakes are finished cooling and are ready to be frosted.
Frost each cupcake and top with one blueberry on each (optional).
Hope you guys love it!!
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