Keto Cheesecake Cups -with ganache

Keto Cheesecake Cups with optional chocolate ganache

No Cheesecake?  Fixing it stat!

I was looking on the Keto4Asians’ site for a cheesecake recipe and was shocked I didn’t have one.  (You should see in the Keto4Asians’ Instagram feed there are a number of times I’ve made cheesecake…)

So to rectify it I thought I’d try another recipe and document it this time! And voila one of my best cheesecake recipes ever!  Baked cheesecake with less fuss. You can bake it and eat it on the same day (normal baked cheesecakes I like to leave overnight). The trick is to make them mini. In a cupcake format.

Each cupcake with or without ganache topping is 3g of carbohydrates (carbs).  You can always make it crustless as well which will reduce the carbs and calories more!

The recipe makes for slightly sweet and fluffy cheesecakes – which is my perfect cheesecake.

Keto Cheesecake Cups (with optional ganache)

A light fluffy low carb and keto friendly cheesecake in a small (portioned controlled!) cupcake format. The biscuit base is optional. Some of my batch had a base (9 of the cupcakes) and the other 5 didn't and were a different size... Recipe makes 14 cupcakes. YMMV.
Prep Time20 mins
Cook Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: afternoon tea, cake, cheesecake, cupcake, gluten free
Servings: 14


"Biscuit" base

  • For a biscuit type base: optional
  • 75 g almond meal
  • 30 g butter melted
  • 1 teaspoon sweetener


  • 500 g cream cheese (2 boxes at room temperature)
  • 6 T sweetener granulated
  • 3 eggs separated into yolk and white
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon juice

Optional Ganache

  • 25 g 85% or higher dark chocolate Moser Roth bar from Aldi
  • 1/4 cup pure cream or Heavy whipping cream


Biscuit Base (optional)

  • Preheat oven to 180 degrees.
  • Measure up 75 g of almond meal and add the 30 g of butter. I just put the chunk of butter in there and microwaved it with the almond meal for 30 seconds. Add a teaspoon of sweetener (optional).
  • Mix so it looks crumbly.
  • Spoon into cupcake moulds or cupcake cases and press them down into the base.
  • Bake in 180 degree oven for about 10 minutes.
  • Take out of oven to cool. Turn oven down to 160 degrees.


  • (If you aren't making the biscuit base, preheat the oven to 160 degrees)
  • Using a clean hand mixer, Bamix or stand mixer, beat egg whites till stiff (ie sticks to the blades of the mixer without shaking off easily at all. There should be minimal if any egg white liquid in the bottom of your container). Set aside.
  • Beat the 500 g of cream cheese with a hand mixer or stand mixer. (You can use the same one you did the egg white mix if you are using a hand mixer or stand mixer.)
  • Add in one egg yolk and 2 tablespoons of sweetener and beat till incorporated.
  • Add in the next egg yolk and 2 more tablespoons of sweetener and beat till incorporated.
  • Add in the last egg yolk and 2 more tablespoons of sweetener and beat till incorporated.
  • Add in the 1 teaspoon of vanilla essence and lemon juice and mix until it's incorporated.
  • Using a hand balloon whisk add in the egg white from step 1 to the cream cheese mix and mix in the egg white so it's not too lumpy. The thing here is to leave it lightish from the air in the egg white.
  • Spoon onto moulds and patty cases for each cupcake. You may want to put all your cupcake patty cases in a muffin tin or if using silicon moulds on a cookie sheet for ease of getting in and out of the oven.
  • Add a pan full of water into the oven to create a steam oven effect. Add the cupcakes to the oven and bake for 40 minutes. Let it cool in the oven for about 30 minutes. Note: do not use the fan forced option if you have that option.
  • Cool and store in fridge (after you add the optional ganache)

Ganache (optional)

  • Heat cream in microwave for 30 seconds or on stovetop till warm
  • Break up chocolate so it melts quicker and put it in the warm milk and stir and mix till all the chocolate is melted and it's smooth and glossy
  • After the cheesecakes are out of the oven for a little while (and cooling) top them off with a spoonful of ganache. Put the cheesecake cups into the fridge to set.
    Keto Cheesecake Cupcakes with optional ganache



  • Just about everything is optional. The only thing you needed for the cheesecake is the egg, cream cheese and sweetener!
  • I used Natvia sweetener - the granulated version.
  • You can use a waterbath method - esp with cupcakes in silicon cases/moulds. I didn't because I have this irrational fear that the cake will cook at different temperatures due to the water level.
  • I used almond meal which is a coarser grind of almonds than what I consider almond flour.  Most people use it interchangeably.  
  • The ganache helps hide any cracks 🙂
  • Once I included the ganache in the calculator (I used MyFitnessPal) the carb count didn't change... so I ask... why not!
  • I used the silicon cupcake cases from IKEA.  They work wonderfully!

I shared my baking efforts with family, neighbours and friends and it was a hit!  I think they all wonder about the serving size but for me it’s perfect!

The addition of the ganache was an afterthought and is great for covering any cracks in the cheesecake!  I think it really adds something to the cake even though the cheesecake filling itself is very yummy.  The different textures and flavours with the almond crust, filling and chocolate top are fantastic.

Table with 4 keto cheesecake cupcakes

I just built (assembled) the dining room chairs and tables (thanks IKEA) for my mum on Friday night and decided to do a test run with the dessert after a scrummy dinner out having things as amazing as salted egg yolk fish skin (see my review of a packaged version of the Irwin’s salted egg yolk fish skin) and veges with lots of mushrooms. I enjoyed the appetizer of salted fried peanuts too.

peanuts and cucumber salted egg yolk fish skin dish with veges and mushrooms

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