Print

Light Keto Cheesecake for a New Year Reset

Two delicious slices of creamy Keto cheesecake with a thick graham cracker crust resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a satisfying, low-carb cheesecake that fits your healthy eating goals after holiday indulgence.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/2 cup erythritol or preferred keto sweetener
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup almond flour
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, beat the softened cream cheese and sweetener together until smooth.
  3. Mix in the heavy cream, egg, and vanilla extract until just combined. Stir in the lemon zest. Do not overmix.
  4. In a separate small bowl, combine the almond flour and melted butter. Press this mixture evenly into the bottom of the prepared muffin cups to form the crust.
  5. Pour the cream cheese mixture over the crusts in each cup.
  6. Bake for 20 to 25 minutes, or until the edges are set but the centers still have a slight wobble.
  7. Turn off the oven and prop the door open slightly. Let the cheesecakes cool inside the oven for 30 minutes.
  8. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.

Notes

  • For a richer flavor, add 1/4 teaspoon of almond extract with the vanilla.
  • If you prefer a full-sized cheesecake, use a 6-inch springform pan and increase baking time by about 10 minutes.
  • This recipe uses erythritol, a popular keto sweetener. Adjust the amount based on your preferred brand’s sweetness level.

Nutrition

Find it online: https://cookerycommand.com/keto-cheesecake-cups-new-year-reset/