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Keto Mini Chocolate Cheesecakes

The BEST Asian Low-Carb/Keto recipe for Keto Mini Chocolate Cheesecakes. Enjoy this traditional cheesecake at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Course Dessert
Cuisine Worldwide
Keyword ketocheesecake, ketochocolatecheesecake, ketochocolatedessert, lowcarbcheesecake, lowcarbchocolatecheesecake, lowcarbchocolatedessert
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 3 hours
Total Time 3 hours 25 minutes
Servings 12 Cheesecakes

Ingredients

Chocolate Mix

  • 1.4 oz Sugar Free Jello Chocolate Instant Pudding
  • 1 Cup Heavy Whipping Cream
  • 1 Cup Half n Half
  • 6 oz Cream Cheese (softened)

Tart Crust

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Butter (melted)

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melt butter in the microwave, about 30 seconds).
  • Using a fork, blend well until combined. It should still be crumbly.
  • Line a cupcake pan with cupcake liners.
  • Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
  • Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.
  • In the meantime, combine Sugar Free Jello Chocolate Instant Pudding, heavy whipping cream, half and half, and cream cheese in a large mixing bowl and mix with a hand mixer until thick and creamy.
  • Transfer filling into a piping bag, or ziplock bag with a large piping tip (you could just skip this step all together and spoon the mix on top of the crust - different look, same taste).
  • Make sure crust is cooled and then pipe (or spoon) approximately 2 tablespoons of chocolate cheesecake filling on top of the almond crust. If the filling is too thick to pipe, wait a few minutes for the mix to soften before piping.