Low-Carb Strawberry Whipped Cream Mini Cheesecakes

Indulge in a guilt-free dessert with these Low-Carb Strawberry Whipped Cream Mini Cheesecakes. Perfectly portioned, these mini cheesecakes blend the richness of cream cheese with the freshness of strawberries, all nestled on a crunchy almond-flour crust.

Course Desserts

Cuisine American

Keyword Keto Cheesecake, low carb dessert, mini cheesecake, strawberry cheesecake, whipped cream cheesecake

Prep Time 20

Cook Time 15

Total Time 35

Servings mini cheesecakes

Calories 320kcal

Equipment

12-cup muffin tin
Paper liners
Mixing bowls
Electric mixer

Ingredients

For the crust:

1 ½ cups almond flour 150g
¼ cup unsalted butter, melted 60ml
3 tablespoons erythritol 36g
½ teaspoon vanilla extract 2.5ml

For the filling:

16 ounces cream cheese, softened 450g
½ cup powdered erythritol 100g
2 large eggs
½ teaspoon vanilla extract 2.5ml
½ cup sour cream 120ml

For the topping:

1 cup heavy whipping cream 240ml
¼ cup powdered erythritol 50g
½ teaspoon vanilla extract 2.5ml
1 cup fresh strawberries, diced 152g

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Begin with the crust. In a bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until a crumbly dough forms.
Divide the mixture evenly among the muffin cups, pressing firmly to form a crust at the bottom of each liner.
Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
For the filling, in a large bowl, beat the softened cream cheese until smooth. Add powdered erythritol, eggs, vanilla extract, and sour cream, beating until well combined and creamy.
Divide the filling evenly over the crusts in the muffin cups.
Bake for 15 minutes, or until the filling is set but still slightly jiggly in the center.
Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled and set.
For the whipped cream topping, in a chilled bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.
Once the mini cheesecakes are chilled, top each with a dollop of whipped cream and a spoonful of diced strawberries.

Notes

Store leftover cheesecakes in the refrigerator for up to 5 days.

For a nut-free crust, substitute the almond flour with coconut flour, adjusting the amount to 1/2 cup as coconut flour is more absorbent.

The erythritol can be replaced with another keto-friendly sweetener of your choice; however, the sweetness level may vary.

Ensure all dairy ingredients are at room temperature before beginning to ensure a smooth filling.

Nutrition