Low-Carb Cheesecake Cupcakes

Yes, you read the title of this post correctly.  You’re not dreaming.  I have a super-delicious, sweet, adorable, no-sugar-added, low-carb cupcake recipe to share with you today!  Brian actually came across a recipe for cheesecake cupcakes & immediately requested I make some.  So I can’t take credit for all of this deliciousness, but I CAN share it with you!  After all, sharing is caring.  ;)

CupcakeCollage

 

 

5.0 from 1 reviews
Low-Carb Cheesecake Cupcakes
 
Prep time
Cook time
Total time
 
This is a great, easy-to-make, low-carb treat! Love having them cupcake style because it makes for great portion control.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 16 oz (2 packs) Regular Organic Cream Cheese, softened
  • ½ stick (4 tbsp) Unsalted organic butter
  • ½ c Almond meal/flour
  • ½ c Just Like Sugar (or Stevia, Splenda, etc)
  • ¼ c Just Like Sugar BROWN (makes them taste extra amazing, but if you don't want to buy it, just do another ¼c of Just Like Sugar Baking version)
  • 1 tsp Vanilla extract
  • 2 large eggs
  • Can of Fat-free Reddi-Wip Whipped Topping (whipped cream, like Cool Whip)
Instructions
  1. Pre-heat oven to 350 degrees F. & line a 12-cup muffin tin with cupcake liners. Set aside
  2. In a small bowl, melt the butter & then stir in the almond flour for the crust. Mix well & then place a small amount in the bottom of each muffin cup, then pat down to form a thin crust.
  3. Next, in a food processor or mixer, combine the cream cheese, eggs, vanilla, & sugar substitute. Mix until smooth.
  4. Fill each cupcake liner to just about to the top, just so that they are all even.
  5. Bake in the oven for about 17 minutes, then remove & let cool some.
  6. Place tray in the fridge & chill for a few hours.
  7. Once you’re ready to enjoy, remove the cupcake from the tray & top with about 2 tbsp of the fat-free whipped cream topping. Enjoy!!
Notes
The almond flour, Just Like Sugar Baking variety, & the Just Like Sugar Brown version can be purchased through my Amazon.com affiliate link, or in my Amazon Store (located at the top of the page).
Nutrition Information
Serving size: 1 cupcake Calories: 211 Fat: 19

Here are the links: almond flour, Just Like Sugar (Baking), & Just Like Sugar Brown

Dig in!  They're so decadent.   Mmm.

Dig in! They’re so decadent. Mmm.

Love these?  Don’t forget to check out my Low-Carb PUMPKIN Cheesecake Cupcakes!  Just like mini, creamy pumpkin pies!



27 thoughts on “Low-Carb Cheesecake Cupcakes

  1. Pingback: Hello Goodbye | Jessie Bear, What Will You Wear?

  2. Any tips on using powdered Stevia instead? 3/4 cup seems like a lot, and I’ve heard that it leaves a bitter-ish aftertaste at some point. Also, I plan on making only 6 cupcakes to start with, and will halve the qtys. I was wondering if putting them in a toaster oven on the Conv. Bake setting at 350 would be okay?
    Thanks.

    • Hmm… I’ve never tried using the Stevia in them, but I’m thinking they probably won’t turn out as well or taste as good. I think the Stevia will give them that funny aftertaste & not sure how the texture will be. Just Like Sugar is full of fiber & I think that kind of helps the consistency too, but I could be mistaken. As for the toaster oven on the Conv. Bake setting… may work, but I’m not sure. I’m not familiar with those. Best of luck. :)

  3. Just use powdered Stevia in mine. I only used one scoop of the tiny scoop it came with, seemed to be more then enough. If yours did not come with a scoop, just use a tiny pinch, to avoid the bitter after taste. Thanks for the recipe! Made these today for my best friends birthday. She has been doing the keto diet for a few months now and its nice to give her something not loaded with sugar and carbs, but still sweet and amazing.

  4. You mentioned that you used a “Can of Fat-free Reddi-Wip Whipped Topping”. According to the label 1 oz of this contains 7g carbs! Doesn’t this defeat the “low-carb” reason for the muffin? Or did I misunderstand the recipe? But the recipe does sound very good and I appreciate your posting it.

    • I never used a lot of the whipped topping when I ate them, plus it IS meant as a treat/dessert. You could always try making your own using heavy cream & some stevia or something to sweeten it though.

      • Ok, so I tried these today. ..amazeballs!!!! Here’s what I did differently: I didn’t have almond flour,so I used flax meal and finely chopped pecans to make up my 1/2 cup of dry ingredients. I added a tablespoon of lemon juice to the cream cheese mixture because I like the tartness, and I used the splenda/sugar blend. So there was one extra net carb in my recipe, but sooooo worth it. Thanks for the inspiration! Going low carb had been easier than I thought! I’m down 12 pounds in 3 1/2 weeks :-)

        • Amber, what plan are you following? I am trying to lose weight going low carb keto but with no success.I lost about 5 lbs then somehow gained it back and now I’m plateauing and havent lost anything for 2 weeks.
          any advice would be appreciated.

          • Hey Mary,
            I’ve kind of hit a plateau myself. I was doing low carb and very very meticulous about counting carbs…that’s how I lost at first. I lost about 14 pounds following that plan. Then I kind of got bored with the counting and gained back 4 pounds. So obviously it does work. As of now I’m trying to just keep my carbs lower, eat cleaner and exercise more. I feel your pain because it takes work. Just do your research and whatever plan you take on, prepare meals and snacks ahead of time….that is going to make or break your success until you get to where you want to be. When you are hungry you will eat whatever is on hand so stay ahead of your hunger! Good luck!

  5. Pingback: Valentine’s Day | Nutrition for a Healthy Body

  6. Pingback: Mini Pumpkin Cheesecake

    • I’m not very familiar with Truvia, but I’d probably do 1/2-3/4 cup, depending on how sweet you like it. If I remember correctly, Truvia isn’t that sweet tasting. Sorry, hope that helps.

  7. Hi! I just wanted to let you know that I made these last night, with a couple of changes, the biggest one being to add a pumpkin pie layer. I posted a link to your blog along with my variation to the ketorecipes subreddit, and it is the most popular link of the day! Thanks for this amazing recipe – it was simple enough that I didn’t have to buy lots of crazy ingredients, and flexible enough to be adapted in many different ways. I’m thinking of making another batch in chocolate/caramel, and another one with fruit swirled in (all sugar free, of course). My “website” is the link to the reddit recipe and picture.

    • Hi!! Great adaptation, I love it!! Perfect for Fall & I’d been wondering if I could make a sort of low-carb pumpkin cheesecake out of them – this is awesome! I need to try them this way next time. Your other adaptation thought sounds amazing too… so many possibilities! Thanks for sharing the link with me & linking back to my site as well! :D

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge