Looking for a deliciously wonderful and healthy dessert? Try our low-carb, keto-friendly cheesecake muffin recipe. No sugar.

Delicious Low-Carb Keto Cheesecake Recipe

From the kitchen of Dr. Randall Hansen

What follows is a very easy recipe for making delicious no-sugar, low-carb cheesecake or cheesecake muffins. It takes about 15 minutes of prep time, and another 40 minutes for baking the cake or 18-20 minutes for baking muffins.

This recipe is for a basic, no-sugar vanilla cheesecake muffin with no crust/base, but we offer suggestions for both bases as well as additional ingredients/flavors following the basic recipe.

Ingredients

• 3 (8-ounce) packages of organic cream cheese, softened to room temperature

• 1 cup of erythritol granular (you could also use Allulose, Stevia, or other non-sugar sweetener)

• 2 large eggs

• 1 teaspoon pure vanilla extract (all-natural, sugar-free -- or make your own; very easy)

• 1 large (16-ounce) container of organic sour cream

• 1 teaspoon or organic lemon juice (optional)

Directions

1. Preheat oven to 350 degrees.

2. Prepare a 8" or 9" springform pan or 9 x 9 pan for cake; or 1 muffin pan.

3. Spray pan with pure avocado or olive oil spray; for muffins, use clean baking cups (such as If You Care Baking Cups)

4. In a large bowl, mix together cream cheese and erythritol.

5. Add vanilla, lemon juice, and sour cream, beating at high speed.

6. Next, add the eggs, one-at-a-time... and beat until well-blended.

7. Spoon/ladle the final mixture into baking pan or baking cups.

8. Bake cake for 40 minutes or muffins for 18-20 minutes.

9. Note: Do not overcook; cheesecake will not be firmly set until it cheesecake cools.

Baking Options

• Base: We've used ground nuts, crushed low-carb granola, crumbles of low-carb cookies, a package of low-carb graham-cracker crust (1/4 cup), and almond flour (1 cup)... all made by mixing with (1/4 cup) melted butter, a splash of vanilla (and a touch of sweetener if using almond flour)... and then spooning the mixture into the base. If you use a base, bake the base for about 10 minutes prior to adding batter and baking the cheesecake.

• Flavors: We have made chocolate chip, pure chocolate, and pumpkin cheesecake muffins:

  • Chocolate Chip: Sprinkle low-carb, no-sugar chocolate chips (such as Lily's) in the batter and/or sprinkle on top prior to baking.

  • Chocolate: Mix in up to 1/2 cup unsweetened cocoa powder.

  • Pumpkin: Mix in up to one can (15 ounces) of pure pumpkin and 1 tablespoon of pumpkin spice. (Cut back on sour cream for this option.)