These bite size keto mini chocolate cheesecakes are the perfect little low carb snack or dessert. They are so creamy and rich with a triple layer of chocolate to satisfy any craving.
Why this recipe is just so good...
- It's fair to say that I love cheesecake and make them often. Some of my favorites are the Keto Pumpkin and the Keto Peanut Butter Cheesecakes. But even though they are delicious, they are a bit more complicated to make. These mini cheesecakes are so easy without the need for a water bath or special pan and are perfect portion control.
- It will satisfy all your chocolate cravings with a chocolate almond flour crust, a filling with two types of chocolate flavoring and a melted chocolatey topping. And if you want to get fancy, chocolate curls too!
- For the richest cheesecake and to keep them keto-friendly, make sure you use full fat cream cheese. According to Fine Cooking, using part skim or spreadable cream cheese will not give you the best results for your cheesecake.
- The extra egg yolks in this recipe helps to give the mini cheesecakes a smooth and creamy texture. Use large eggs and don't use them straight from the refrigerator. Let them sit out for a few hours before you make the recipe. If you forget you can speed it up by submerging the eggs in warm water for about 10 minutes.
Step by Step Directions
- Combine the melted butter, cocoa powder, sugar substitute and almond flour. Mix well to form a dough. Press about a tablespoon into paper lined muffin tins. Bake for 5 minutes.
- Melt the chocolate bar in a double boiler or in the microwave. Set aside to cool.
- Combine softened cream cheese and sugar substitute and blend in a food processor or mixer until creamy. Mix in the sour cream and cocoa powder. Blend well. Add in eggs and heavy cream. Beat to combine for only about 30 seconds. Don't overmix. Fold the melted chocolate and vanilla into batter by hand with a spatula.
- Fill muffin pans about ⅔ full of cheesecake filling.
- Bake for 15 minutes. Turn off oven and leave in for another 10 minutes.
- Remove to fully cool before adding topping.
The cheesecakes are done when they don’t jiggle when you move the pan. They will continue to firm up as they cool and when you refrigerate them.
You can keep the cheesecakes in the refrigerator for up to 5 days. After that, freeze them! Place on a parchment lined baking sheet and freeze until solid about 2-3 hours. Then you can transfer them to a plastic zipper bag or any other air tight container for up to 3 months. Defrost overnight in refrigerator before serving.
If you tried and loved these cheesecakes, I'd love if you comment and rate this recipe below! 😊
Here are some other delicious desserts you may want to try:Print
These keto mini chocolate cheesecakes are the perfect low carb, bite size snack or dessert. The triple layer of chocolate will satisfy all your cravings.
For 24 mini cheesecakes
- 1 cup fine almond flour, sifted
- 3 tablespoons butter, melted
- 3 tablespoons sugar substitute
- 3 tablespoons cocoa powder
- 4 ounces dark chocolate sugar substitute chocolate bar ( I used ChocZero)*
- 16 ounces ( 2 packages) cream cheese, room temperature **
- ⅔ cup sour cream
- ¾ cup granulated sugar substitute ( I used ½ cup Swerve & ¼ cup Monkfruit)***
- 2 tablespoons dark Cocoa powder ( I used Special Dark Hershey)
- 2 large eggs + 2 egg yolks, room temperature
- ½ cup heavy cream
- 1 teaspoon vanilla extract
2 ounces dark chocolate sugar substitute bar OR sugar free chocolate syrup.
Preheat oven to 325°F.. Line muffin cups with paper liners. Lightly spray with non stick baking spray.
- Melt butter and mix with sugar substitute, cocoa and almond flour. Press approximately one tablespoon of the crust into the bottom of each muffin cup. Bake for 5 minutes and then remove from oven.
- Lower temperature to 300°F.
- Melt chocolate in a double boiler or in microwave in 30 second increments, stirring frequently. until melted.
- In a food processer or mixer, blend the cream cheese and sugar substitute for about 3 minutes. Scrape the sides and bottom to make sure batter is fully blended.
- Add the sour cream and cocoa powder and beat until smooth. Add in the eggs and heavy cream. Mix together for about 30 seconds. Fold in the melted chocolate and vanilla by hand with a spatula, making sure it is evenly blended together.
- Divide the batter into the muffin cups, filling about ⅔-3/4 full.
- Bake cheesecakes for 15 minutes. Turn off oven and leave door closed for another 10 minutes.
- Remove cheesecakes from oven and cool on rack before adding topping.
- Melt the chocolate and spoon ½ tablespoon over each cheesecake. The chocolate will harden on top of cheesecake when you refrigerate them. If you want a more liquid chocolate topping that won't harden, use the same amount of syrup, instead of the chocolate, on top of cheesecakes.
- Refrigerate until ready to serve.
*You can also use Lily's brand of sugar free chocolate.
**Always make sure the cream cheese is softened for any cheesecake. It ensures a smooth batter. You can quickly soften it in the microwave. Just remove from packaging and put in microwave safe bowl for approximately 30 seconds.
***I like to mix different types of sugar substitue when I am baking. I believe it helps to give a more realistic sugar flavor and has less cooling effect in taste.
Keywords: low carb, cream cheese, muffin