Mini Cheesecakes with Raspberry Sauce – Keto, Low Carb & Gluten Free

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

These mini cheesecakes with raspberry sauce are so decadent and incredibly easy to make!  I add some of my homemade Raspberry Sauce, a little bit of whip cream and a fresh raspberry on top.  You can make these and serve them plain, with fresh berries, chocolate sauce or even lemon curd over the top.  

Raspberry Sauce - Keto and Low Carb

These are the beautiful raspberries I found at my grocery store, and I topped each mini cheesecake with one!  These are great to serve at a party, you can easily pick them up and bite right into them.  These mini cheesecakes with raspberry sauce also freeze beautifully, so you can freeze leftovers for a quick dessert anytime you’d like one!

Ingredients

For the Crust

2 cups super fine almond flour

1/3 cup grass-fed unsalted butter, melted

1 whole egg

1/3 cup swerve confectioners (or powdered erythritol)

1 teaspoon vanilla extract

For the Filling

16 ounces cream cheese

1/3 cup sour cream

1/2 cup swerve confectioners

2 whole eggs

Zest of 1/2 lemon

2 teaspoons vanilla extract

Optional: Raspberry Sauce, whip cream and fresh raspberries for the topping

Preparation

To Make the Crust

Preheat oven to 350F.

Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Turn the dough out onto a piece of parchment paper and divide into 16 equal parts.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Roll each piece into a ball, then flatten out into a round disk in your hands.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Press each part out into a standard size muffin or silicone muffin pan that has been sprayed with nonstick spray.  Bake for 5 minutes, while you mix up the filling.

To Make the Filling

Add the cream cheese to a large mixing bowl and whip it using a hand mixer (or stand mixer).

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Add in one egg at a time and continue mixing.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Mix in the rest of the ingredients, until well combined.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Scoop the batter (it will be very loose) into the muffin cups over the crust and bake for 20-25 minutes.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

There will still be a little jiggle to them, and you do not want to over bake these.  Mine took exactly 20 minutes.

Raspberry Sauce - Keto and Low Carb

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Allow to cool in the fridge for at least 1-2 hours, but if you are in a hurry, you can stick one in the freezer until it sets.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Serve any way you like, you can eat them plain, with some chocolate sauce, fresh berries, lemon curd or my Raspberry Sauce over the top!

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Store leftovers in the fridge for a few days or in the freezer in an airtight container.

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Check out my other cheesecake recipes!

Blackberry Cheesecake Bars

Blackberry Cheesecake Bars - Keto, Low Carb & Gluten Free

Cheesecake with Strawberry Sauce

Cheesecake with Homemade Strawberry Sauce – Keto, Low Carb & Gluten Free

Pumpkin Cheesecake Bars

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Vanilla and Chocolate Swirl Cheesecake Bars

Vanilla and Chocolate Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free

Makes 16 Mini Cheesecakes

Macros: Fat 20 grams – Protein 6 grams – Carbs (net) 2 grams

*Note: Macros are for the cheesecakes only, be sure to adjust for the toppings that you choose to use. If you use the amount that I used in the pics and video, it’s about 1 tablespoon, which is approximately 1 net carb. The exact macros for the Raspberry Sauce can be found here.


 

Mini Cheesecakes with Raspberry Sauce - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
These mini cheesecakes are so decadent and incredibly easy to make!  I add some of my homemade Raspberry Sauce, a little bit of whip cream and a fresh raspberry on top.  You can make these and serve them plain, with fresh berries, chocolate sauce or even lemon curd over the top.  These are great to serve at a party, you can easily pick them up and bite right into them.  They also freeze beautifully, so you can freeze leftovers for a quick dessert anytime you'd like one!
Course: Dessert
Servings: 16
Ingredients
For the Crust
  • 2 cups super fine almond flour
  • 1/3 cup grass-fed unsalted butter melted
  • 1 whole egg
  • 1/3 cup swerve confectioners or powdered erythritol
  • 1 teaspoon vanilla extract
For the Filling
  • 16 ounces cream cheese
  • 1/3 cup sour cream
  • 1/2 cup  swerve confectioners
  • 2 whole eggs
  • zest of 1/2 lemon
  • 2 teaspoons  vanilla extract
  • Optional: Raspberry Sauce  whip cream and fresh raspberries for the topping
Preparation
To Make the Crust
  1. Preheat oven to 350F.
  2. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed. Turn the dough out onto a piece of parchment paper and divide into 16 equal parts.  

  3. Roll each piece into a ball, then flatten out into a round disk in your hands.  Press each part out into a standard size muffin pan that has been sprayed with nonstick spray. Bake for 5 minutes, while you mix up the filling.

To Make the Filling
  1. Add the cream cheese to a large mixing bowl and whip it using a hand mixer (or stand mixer).
  2. Add in one egg at a time and continue mixing.  Add in the rest of the ingredients and mix until well combined.  Scoop the batter (it will be very loose) into the muffin cups over the crust and bake for 20-25 minutes.  

  3. There will still be a little jiggle to them, and you do not want to over bake these. Mine took exactly 20 minutes. Allow to cool in the fridge for at least 1-2 hours, but if you are in a hurry, you can stick one in the freezer until it sets. 

  4.  Serve any way you like, you can eat them plain, with some chocolate sauce, fresh berries, lemon curd or my Raspberry Sauce over the top! Store leftovers in the fridge for a few days or in the freezer in an airtight container.

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