Keto Cheesecake Cupcakes

Nonna downloaded this recipe from Amazingly, she actually followed the recipe. She did find the recipe a little traumatizing, you’ll have to watch the video to learn what was so shocking!

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Keto Cheesecake Cupcakes

  • Difficulty: very easy, but must refrigerate for 8 hours before eating.
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    • 1/4 cup butter (melted)
    • 1/2 Almond Flour
    • 2 8 ounce cream cheese packages
    • 1 tsp vanilla extract
    • 2 eggs
    • 3/4 cup Truvia Confectioners
    • cupcake wrappers
    • cupcake baking pan


    1. Melt butter and mix with almond flour.
    2. Spoon mixture into the cupcake wrappers. This will make a bottom crust so try to keep the mixture flat.
    3. Put both cream cheese packages, eggs, sweetener, and vanilla extract together in a bowl. Mix (an electric mixer will make it much easier) until smooth.
    4. Spoon the cream cheese mixture over the crust. Try to spread the mixture evenly between 12 cups.
    5. Preheat oven to 350° F and cook 15-20 minutes. The mixture should be reasonably “set” or firm in the middle before removing from the oven. See Note 1
    6. Once out of the oven, let cupcakes cool at room temperature until cool enough to handle.
    7. Add fruit on top of each cupcake if you desire.
    8. Refrigerate at least 8 hours before serving.

Note 1: The original recipe called for 15-17 minutes, but Nonna baked for 20 minutes. The middle should be reasonably firm. The middle does not need to pass the “toothpick” test (poke a toothpick in the middle and it comes out clean). However, neither should the middle jiggle when you wiggle the pan.

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