No-Bake Keto Cheesecake Cups

cheesecake in a cup with raspberry and mint garnish

Easy no-bake cheesecake made with almond flour base and a cream cheese filling.

Course Dessert

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 477kcal

Author Rena

Ingredients

Crust:

1 cup Almond flour
2 tbsp butter melted
1 tsp Vanilla extract
¼ tsp Cinnamon
Pinch Sea salt
1 Packet stevia optional

Cheesecake layer:

8 oz Cream cheese soften
½ cup Sour cream or a low carb plain greek yogurt
2 tbsp Butter soften
½ cup Granulated erythritol
Pinch Sea salt
Raspberries and mint leaves optional, to garnish

Instructions

In a bowl, stir together the crust ingredients until the mixture resembles sand. Distribute between 4 serving glasses.
Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.
Add in the remaining ingredients and mix until incorporated. Transfer to a piping bag and pipe the cheesecake over the crusts.
Top with raspberries if desired.

Notes

Substitutes:

Cheese: Use full-fat cream cheese, or make sure you cheese a keto-friendly version.
You can use coconut oil in place of butter
Sour cream: They aren't that low in carbs even though they are still keto-friendly so you can use a keto-friendly plain greek yogurt like the "two good" brand. soften it with a bit of water.
Toppings: Can be any berries

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Place leftovers in a container and freeze for one month if necessary.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition