Low Carb Cheesecake Cupcakes

6 Cupcakes147 cals

Cheesecake cupcakes!!! There’s 2 steps to this recipe and they’re super easy to make.

For your crust, mix together 1/4 cup of almond flour, 1/4 cup of coconut flour, and a tablespoon of coconut oil. Once that’s mixed together add in a tablespoon of melted butter and mix again. Next take out a pan with some silicone cups and press your mix evenly into each one. If you want, throw them in the oven for 10 minutes on 350F/176C to harden up a bit (make them crunchier).

Next add into a bowl 8 ounces of fat free cream cheese, 1 tablespoon of a sweetener, 1 teaspoon of vanilla extract, 1 large whole egg, and 1 scoop of protein powder. Once it’s smooth distribute it into your cups, top them with whatever you want, and throw them in the oven on 350F/176C for around 15-20 minutes.

Last, you’re gonna let them cool for a bit then wrap them up and throw them in the fridge either overnight or for a couple hours. The silicone cups will make it super easy to remove them once they do cool, seriously a great investment (I’ve had mine for years).

Silicone Cups: http://amzn.to/2mqXyoP

Less than 5 grams of net carbs each and each one is actually pretty filling. The best part? Switch them up by using different flavored protein powders or adding on top fruit, nuts, and so on!

Tip:

  • Top them with some fruit, nuts, or chocolate chips before the oven!
Low Carb Keto Cheesecake Cupcakes Recipe

Low Carb Cheesecake Cupcakes

Cupcakes with less than 5 grams of net carbs and sugar are now a thing! These cheesecake cupcakes are easy to make, filling, and absolutely delicious!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, cupcakes, low carb
Servings: 6 Cupcakes
Calories: 147kcal
Cost: $3.25
Course: Dessert
Cuisine: American
Keyword: cheesecake, cupcakes, low carb
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 Cupcakes
Calories: 147kcal
Cost: $3.25

Ingredients

  • ¼ Cup Coconut Flour28g
  • ¼ Cup Almond Flour28g
  • 1 Tablespoon Coconut Oil14g
  • 1 Tablespoon Butter14g
  • 8 Ounces Cream Cheese240g Fat Free
  • 1 Tablespoon Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Large Whole Egg
  • 1 Scoop Protein Powder30g *Optional

Instructions

  • For your crust mix together your Almond Flour, Coconut Flour, and Coconut Oil
  • Melt your Butter and mix that in
  • Distribute your crust mix evenly into the bottom of some silicone muffin cups and press down to compact it
  • This is an optional step but for harder/crunchier mini crusts you can bake them for 10 minutes on 350F/176C in the silicone cups
  • Mix together the rest of your ingredients until smooth
  • Pour that mix into your silicone cups
  • Bake them on 350F/176C for around 15-20 minutes
  • Take them out, let them cool, wrap them up, and put them into the fridge for a couple hours (this will give you the perfect cheesecake texture)

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 887
  • Fat: 47g
  • Saturated Fat: 23g
  • Sodium: 958mg
  • Carbs: 46g Net Carbs = 29g
  • Fiber: 17g
  • Sugar: 18g
  • Protein: 70g
 
Calories in each cupcake (if you make 6):
  • Calories: 147
  • Fat: 7.8g
  • Saturated Fat: 3.8g
  • Sodium: 159.6mg
  • Carbs: 7.6g Net Carbs = 4.8g
  • Fiber: 2.8g
  • Sugar: 3g
  • Protein: 11.6g

Nutrition

Calories: 147kcal | Carbohydrates: 7.6g | Protein: 11.6g | Fat: 7.8g | Saturated Fat: 3.8g | Sodium: 159.6mg | Fiber: 2.8g | Sugar: 3g

Ingredients

  • ¼ Cup Coconut Flour 28g
  • ¼ Cup Almond Flour 28g
  • 1 Tablespoon Coconut Oil 14g
  • 1 Tablespoon Butter 14g
  • 8 Ounces Cream Cheese 240g Fat Free
  • 1 Tablespoon Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Large Whole Egg
  • 1 Scoop Protein Powder 30g *Optional

Instructions

  • For your crust mix together your Almond Flour, Coconut Flour, and Coconut Oil
  • Melt your Butter and mix that in
  • Distribute your crust mix evenly into the bottom of some silicone muffin cups and press down to compact it
  • This is an optional step but for harder/crunchier mini crusts you can bake them for 10 minutes on 350F/176C in the silicone cups
  • Mix together the rest of your ingredients until smooth
  • Pour that mix into your silicone cups
  • Bake them on 350F/176C for around 15-20 minutes
  • Take them out, let them cool, wrap them up, and put them into the fridge for a couple hours (this will give you the perfect cheesecake texture)

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 887
  • Fat: 47g
  • Saturated Fat: 23g
  • Sodium: 958mg
  • Carbs: 46g Net Carbs = 29g
  • Fiber: 17g
  • Sugar: 18g
  • Protein: 70g
 
Calories in each cupcake (if you make 6):
  • Calories: 147
  • Fat: 7.8g
  • Saturated Fat: 3.8g
  • Sodium: 159.6mg
  • Carbs: 7.6g Net Carbs = 4.8g
  • Fiber: 2.8g
  • Sugar: 3g
  • Protein: 11.6g

Nutrition

Calories: 147kcal | Carbohydrates: 7.6g | Protein: 11.6g | Fat: 7.8g | Saturated Fat: 3.8g | Sodium: 159.6mg | Fiber: 2.8g | Sugar: 3g

2 Comments

  1. Stevie on May 23, 2017 at 12:00 am

    Hi there! What you’re doing here with all these recipes is amazing! I can still eat the things I love without the guilt! Quick question for ya. If you only have coconut flour, can you just use that instead or the coconut almond combination? Or will that affect taste and texture?

    • Derek Howes on May 24, 2017 at 12:00 am

      Hi Stevie! You can definitely use just coconut flour. Almond flour helps keep things a bit more “moist” but it won’t be too noticeable here.

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