Keto Cheesecake Cupcakes
These keto cheesecake cupcakes are the perfect low-carb dessert that combines a creamy filling with a buttery almond meal crust. Ideal for those seeking a gluten free cheesecake cupcakes recipe, they deliver deliciousness without the added sugars. Enjoy these healthy cheesecake cupcakes without sugar and satisfy your sweet tooth with one of the best keto dessert recipes!
Ingredients
- ½ cup almond meal
- ¼ cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granular no-calorie sucralose sweetener (such as Splenda)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners for easy removal.
- In a small bowl, stir together the almond meal and melted butter until the mixture resembles wet sand. Divide evenly among the muffing tin and press firmly to create a compact crust.
- In a separate large bowl, beat together the cream cheese, sweetener, eggs, and vanilla extract until smooth and creamy. Distribute the mixture evenly over the almond crusts.
- Bake for 15–17 minutes, or until the filling is set but still slightly jiggly in the center. Don't overbake—this ensures a creamy texture.
- Cool completely at room temperature, then transfer to the fridge. Refrigerate for at least 8 hours or overnight for the best texture and flavor.