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Keto Cheesecake Cupcakes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
505 minutes
Indulgent keto cheesecake cupcakes with creamy filling and almond crust - a guilt-free, gluten-free delight.
Ingredients:
  • 0.5 cup almond meal
  • 0.25 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 0.75 cup granular no-calorie sucralose sweetener (such as Splenda®)
  • 2 eggs
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
  • Combine almond meal and melted butter in a small bowl until fully mixed; press mixture into the bottoms of the paper liners to form the crust.
  • Using an electric mixer on medium speed, blend cream cheese, sweetener, eggs, and vanilla in a large bowl until smooth. Evenly spoon mixture over the crust in the paper liners.
  • Bake the cupcakes in the preheated oven for 15 to 17 minutes, until the cream cheese mixture is almost set in the centers. Allow the cupcakes to cool at room temperature until they are easy to handle, then refrigerate for 8 hours to overnight before serving.

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