Low Carb Mini Cheesecakes Recipes

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
• Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
• Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
• Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
• Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
• Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
• Use a large cookie scoop to evenly distribute the filling into baking cups.
• Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
• Chill in refrigerator for at least 2 hours.
• Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 325 degrees.
• Combine cream cheese, Splenda and vanilla until smooth.
• Add eggs one at a time, beating until smooth.
• Spray cupcake pan with cooking spray.
• Fill each cupcake hole 3/4 full.
• Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
• Fill jellyroll pan about half with water.
• Bake for 30 minutes.
• Let sit until cooled.
• Chill in refrigerator for about 1 hour or so.
• (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
• When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.

LOW CARB NO BAKE MINI CHEESECAKES

Steps:

• Prepare the ingredients for the crust as instructed above. Make sure that your cashews have been soaked overnight to soften.
• Next, Prepare a muffin tin for nonstick .To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on.
• Press one tablespoon of the prepared crust ingredients into the bottom of each of the muffin cups. Then place the muffin tin in the freezer to get firm while you work on the filling.
• Use a strong blender to combine together the cashews with the syrup until just combined. Then add the vanilla extract, coconut oil and coconut milk and blend until somewhat smooth. You can add the lemon juice as needed to both flavor and texture.
• Use an ice cream scoop or tablespoon to fill each of the muffin cups and then top with the jam. Cover the cheesecakes with plastic wrap and return the cheesecakes to the freezer. Allow the cheesecakes to get hard (overnight should work). Allow the cheesecakes to sit for about ten minutes on the counter before serving. They should also keep for up to two weeks if left in the freezer well covered.