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Low-carb cheesecake cupcake topped with chocolate chips and white candy on a red plate.
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Low Carb Cheesecake Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cupcakes
Calories 250
Delicious and keto-friendly cheesecake cupcakes with a crunchy crust and creamy filling, perfect for a low-carb treat.

Ingredients

Crust

  • 0.25 cup Coconut Flour
  • 0.25 cup Almond Flour
  • 1 tablespoon Coconut Oil

Filling

  • 8 oz Cream Cheese (Fat Free)
  • 1 tablespoon Sweetener
  • 1 teaspoon Vanilla Extract
  • 1 large Whole Egg
  • 1 scoop Protein Powder (*Optional)

Instructions 

  • Mix almond flour, coconut flour, and coconut oil for the crust.
  • Melt butter and add to the crust mixture.
  • Press crust into silicone muffin cups; bake at 350F for 10 minutes (optional).
  • Mix cream cheese, sweetener, vanilla, egg, and protein powder until smooth.
  • Pour filling into cups and bake at 350F for 15-20 minutes.
  • Cool, then refrigerate for a couple of hours before serving.

Notes

Using full-fat cream cheese can enhance flavor, but fat-free works well for a lighter version.
Calories: 250kcal
Cost: $10
Course: Dessert
Keyword: cheesecake