Easy Keto Cheesecake Cupcakes

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Do you love dessert?  I do.  I love them even more when they are an easy-to-make recipe.  This is why I often make these easy Keto Cheesecake Cupcakes. 

I’m guilty… after all my work is done for the day and I’m settling in for the evening, my sweet tooth starts yelling. But my easy Keto Cheesecake Cupcakes are just enough. 

They don’t cost a lot to make, they don’t break my ketosis, and I  can eat them guilt-free.  A perfect sweet snack!  

You can make them a couple of different ways depending on what flour you have in the cupboards – either almond flour or coconut flour.    I’ve been known to mix the 2 as well. 

The flour is used as a crust only, so depending on what “flavor” I’m in the mood for is what flour I use.  

I was first inspired by a recipe from AllRecipes.com and kept “messing with it” to get the exact flavor my family likes.  

So Can You Eat Cream Cheese on Keto?  

Yes!  Cream cheese is a good source of protein and calcium.   Its carb count is lower, which is good for keto diets. 

Some people discredit cream cheese since it has a very high-fat content – but for Keto – this is PERFECT!

So is cream cheese Keto friendly?  YES!   You can feel free to indulge in the wonderful flavor of cream cheese.  

Easy Keto Cheesecake Cupcake Recipe

Bake at 350 degrees F;   Makes 24 cupcakes

(NOTE:  You can cut this recipe exactly in half and make only cupcakes)

6 Simple Ingredients: 

• (Use either – 1 cup almond flour      OR       1 cup coconut flour   (I love these brands, and as I said, I have mixed them if I didn’t have enough of only one) 
• 1/2 cup butter, melted        – I use Kerrygold and melt it in the microwave
• 4 –  (8-ounce) packages of Cream Cheese, softened at “room temperature”   (I lay mine out early in the morning and leave it on the counter until ready to use in the evening.  It is nice and soft by this time)  
• 4 eggs
• 1 cup of Erythritol  (or preferred no-calorie sweetener.  I like Now brand – no aftertaste at all) 
• 1.5 tsp Pure Vanilla Extract

Directions:  

1).    Preheat oven to 350 degrees F.  Line 24 muffin cups with these silicone liners –   Love, love, love these liners.  Since I cook large quantities at a time once a month, these are perfect.  My muffins never stick, and my pans are a breeze to clean up.    

2).   In a mixing bowl, mix the flour of choice and butter together – mix well.   Using a teaspoon, place a full spoon in the bottom of each muffin liner.  

3).   Using your thumb, press the mixture flat, covering the entire bottom of the liner to create a crust.   

4).   You can use the same mixing bowl and mix the remaining ingredients – cream cheese, eggs, erythritol**, and vanilla together using a hand mixer or blender.

5).   Fill muffin liners full to the top of the liner.  I use a simple cookie scoop works well for this.   

6).   Place in oven and bake for 20 minutes or until muffins don’t move when “jiggled.” 

7).  Remove from oven and let cool.   This is the hard part.  But from experience, they do taste better cool rather than warm or hot.  

Serving Instructions

I let the muffins cool for about a half-hour and then wrap them individually and place them in the freezer.  I take them out as I needed.  So, when I get a sweet tooth, I have a quick sweet in the freezer waiting on me.  

They are great for parties and with added strawberry fruit toppings as well.   Just be sure to make them in advance for the party.  

**Not being a fan of artificial sweeteners and their side effects, I did my due diligence research:

What is erythritol?**   Is it safe to consume?  

Erythritol is extracted from algae and actually used as a vasodilator in medicine.   Yes, it is safe to consume. 

It works very much like regular sugar, cooks like sugar, and tastes like sugar but without calories.   The best part is no aftertaste like many “artificial” sweeteners.  

By the way, I failed to tell you… my muffin pans were super old and even had a bit of rust on the edges – just plain bad. So I purchased 2 of these Wilton Muffin Pan recently. 

I chose them because I like the large area on the ends for grasping.  I have found I like them a lot.  

I love getting new cooking tools. I’ll take a guess that you do too.    

Do you like Keto friendly recipes?  Great! Check out my Chicken Parmesan Pizza Recipe, or my Chicken Parmesan Pizza Recipe

These make great healthy meals your family will love for dinner, and for breakfast, try my Make Ahead Egg Muffins.  

Do you ever get a sweet tooth or a “hankerin” (as my granny used to say) for sweets at night too?  If so, how do you satisfy it? 

Feel free to let me know in the comments below. I just may ask for your recipe!  I love trying new recipes…  

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