Hidden Springs Homestead may earn a commission for purchases made after clicking links on this page. Learn More.
Do you love dessert? I do. I love them even more when they are an easy to make recipe. Which 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 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. It’s 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 on the wonderful flavor of cream cheese.
Easy Keto Cheesecake Cupcake Recipe
Bake on 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 (loves these brands and like 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 in the microwave
- 4 – (8 ounce) packages of Cream Cheese, softened at “room temperature” (I lay mine out early in the morning and leave on the counter until ready to use in 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 after taste at all)
- 1.5 tsp Pure Vanilla Extract
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 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 liner to create a crust.
4). You can use the same mixing bowl, mix remaining ingredients – cream cheese, eggs, erythritol**, and vanilla together using a hand mixer or blender.
5). Fill muffin liners full to the top of 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.
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 the side effects of them, I did my due diligence research:
What is erythritol?** Is it safe to consume?
Erythritol is extracted from algae and actually used as a vasodialtor in medicine. Yes, it is safe to consume.
It works very much like regular sugar, cooks like sugar, tastes like sugar but without the calories. Best part – no after taste like many “artificial” sweeteners.
By the way, I failed to tell you… my muffins pans were super old, even had a bit of rust on the edge – 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 to.
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…
More Dessert Recipes
- 25 Pumpkin Cake Recipes
- 6 Easy Pumpkin Muffin Recipes
- 20 Easy Pumpkin Bread Recipes
- Easy From Scratch Pumpkin Pie Recipe
- Easy Apple Muffin Recipe
- Banana Crumb Cake with Black Walnuts Recipe
- Triple Chocolate Oreo Crumble
- Double Chocolate Chip Cookies Recipe
- Preheat oven to 350 degrees F
- Line muffin pans with silicone liners
- In a mixing bowl, mix almond flour and butter; spoon into bottom of silicone liners and press flat using thumb to cover entire bottom of liner
- Mix remaining ingredients - cream cheese, eggs, sugar, and vanilla in a mixing bowl using an electric mixer or blender until smooth
- Using a cookie scoop, fill baking cups full to top
- Bake for 20 minutes or until center no longer "jiggles" when shaken
- Cool and store in refrigerator
NOTE: You can also use 1 cup Coconut Flour in place of the Almond Flour. (Your choice)
If you want to make only 12 cupcakes, cut ingredients in half EXCEPT for Erythritol, cut it to 3/4 cup. I found that 1/2 cup is not sweet enough.
This simple recipe is so easy, you can play around with sugar to your preference.