Mini Ketogenic Strawberry Cheesecakes

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4.50 from 184 votes

Mini Ketogenic Strawberry Cheesecakes

1 hour
Calories 900kcal


  • 1/2 cup almond flour (finely ground)
  • 1/3 cup coconut flour
  • 1/4 cup butter (finely ground)
  • 2 tablespoons sweetener (finely ground)
  • 1/2 teaspoon vanilla extract
  • 100 grams strawberries (finely ground)
  • 1 teaspoon sweetener (finely ground)
  • 16 ounces cream cheese (finely ground)
  • 1/2 cup sweetener (finely ground)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream


  • Crust Preheat oven to 325 degrees F.
  • Place parchment paper cupcake liners in your baking pan.
  • In a mixing bowl, add all the ingredients for the crust and mix until combined.
  • Add approximately 1 tablespoon of the mixture into the bottom of each cupcake liner and press down evenly to form the crust.
  • Mini Ketogenic Strawberry Cheesecakes Bake for 10 minutes and remove from oven to cool.
  • Strawberry Drizzle Blend together fresh strawberries and sweetener with your immersion blender and set aside.
  • Mini Ketogenic Strawberry Cheesecakes Cheesecake Filling Place your cream cheese, lemon zest and sweetener in the bowl of your stand mixer and cream until the mixture is smooth and creamy.
  • Add eggs and sour cream and mix until completely smooth.
  • Add in the lemon juice and vanilla and mix until fully incorporated.
  • Pour cheesecake mixture into the cupcake liners.
  • Mini Ketogenic Strawberry Cheesecake Place approximately 3/4 teaspoon of strawberry drizzle on top of each mini cheese cake and swirl it through the cheese cake mixture with a toothpick.


Calories: 900kcal

Originally posted 2019-02-20 18:49:09.

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