Low Carb KETO Strawberry Cheesecake Cups

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I needed an easy treat to take to my ladies' gathering. I knew it would probably be the only thing I could eat among all the homemade goodies, so I needed something super satisfying. Cheesecake hits the spot, especially when you add strawberries.

Like most of my creations, this recipe was adapted from a normal cheesecake recipe and made to fit within our KETO diet guidelines.

The crust recipe (included below) is great for any cheesecake recipe and some pies too. I love how easy it is to work with. No sticking to your fingers or spoon. Just pour, spread, and gently press into place. Pre-baking is not required.

While this recipe could easily be made in a cheesecake pan or quiche dish, I prefer the convenience of a silicone muffin tray. I simply let the dessert sit in the fridge for a few hours before popping each cake out of its carrier and placing it on a tray. Beautiful!

This recipe calls for our KETO Friendly, Sugar-Free, Low Carb Strawberry Jam Drizzle. It works well mixed into the cake before baking, or, for something a little more fancy - warm the jam and drizzle it on top of the chilled cake before serving.

These sweet treats are perfect for potlucks, parties, or breakfast. At less than 2 net carbs per serving, this low-carb strawberry cheesecake dessert is a must have for anyone who wants to eliminate sugar from their diet and eat healthy.

What you will need:

For the Crust

¾ c. Almond Flour

1 T. Coconut Flour

2 T. Golden Monk Fruit Sweetener

2 T. Melted Butter

For the Filling

2 Pkg. (8 oz. each) Cream Cheese, softened

1/3 c. Pyure® Organic Stevia Blend Sweetener (or 2/3 c. Golden Monk Fruit)

1 t. Vanilla

½ c. Sour Cream

2 eggs

¼ c. KETO Friendly, Sugar-Free, Low Carb Strawberry Jam Drizzle

Step-by-Step Instructions

1. Preheat your oven to 325 degrees. Mix all the crust ingredients in a medium bowl until well combined and crumbly.

2. Measure one rounded tablespoon of the crust mixture into 12 paper-lined muffin cups (or use a silicone tray). Press firmly into the bottom of each cup using the back of a spoon.

3. Use a hand mixer on the lowest setting to combine the softened cream cheese, sweetener, and vanilla. Add the sour cream and eggs. Mix well. Scoop about a quarter cup of the filling into each muffin cup.

4. Dollop about one teaspoon of strawberry jam on top of each cake. Carefully use a knife to cut the jam into the cream cheese without disturbing the crust on the bottom. Bake approximately 25 minutes, or until the cake centers are almost set.

5. Let the Low Carb KETO Strawberry Cheesecake Cups cool completely. Place in the refrigerator for at least 4 hours before enjoying.