If you’re after a sweet but almost completely sugar-free breakfast, these mini keto breakfast cheesecakes are just the thing! Made to mimic real cheesecakes (only mini), they use a yummy, buttery almond crust with a cottage cheese filling. Each mini keto cheesecake has just 2.5g of net carbs and 13g of fat! They’re delicious and filling, and definitely one of our favorite keto cottage cheese recipes.
What’s in these mini keto breakfast cheesecakes?
The bases of these cottage cheesecakes are made from an almond crust that combines whole almonds, butter and sweetener. The filling is made from cottage cheese, cream cheese, eggs, more sweetener, and both almond and vanilla extract.
I made the gooey topping by microwaving a couple of fresh raspberries for about 10 seconds, and then mashing them up with fork. I drizzle this over the top and then pop on a couple of whole fresh raspberries and blueberries, and voila! Please note that the nutritional information is for the cheesecakes without the berry topping. The berries will add a gram or two of net carbs to each one.
You may also be wondering about the almond extract… While this recipe has plenty of almonds in it, the almond extract, I find, adds to the lovely sweet flavor, and helps offset and aftertaste that comes from the sweetener(s).
How to make it?
Making the almond crust comes first. To do this, you’ll need to chuck some whole almonds in a food processor or blender and whiz them until you’ve got relatively fine pieces. Next, add butter and sweetener, and process or blend until it’s doughy.
Cooking these mini keto breakfast cheesecakes works best in a muffin tin (silicone ones work particularly well if you’re not a regular baker). Add about half an inch of the almond crust mixture to the bottom of each muffin tin hole, and compress slightly. Chuck it in the oven for about 8 minutes at 350F.
While the crusts are cooking, add your cottage cheese and cream cheese to the processor or blend, and whiz until smooth. Add in more sweetener of choice, along with both flavor extracts, and whiz again until combined. Add in the eggs, and whiz again.
Once the almond crust comes out of the oven, add the filling evenly to the muffin tin holes and bake for approximately 35 minutes. You’ll know they’re done when the middles are solid when jiggled.
Once they’ve come out of the oven, let them cool completely before putting them in the fridge for a full 2 hours. Carefully remove them from their holes, add your topping of choice, and enjoy!
What to have with these keto breakfast cheesecakes?
I love these with a couple of fresh berries and simple berry couli, but you could add any low carb topping to them you like. Some ideas include:
- Keto maple syrup
- Low carb cannoli cream
- Keto ice cream
Even just on their own, they make for a great quick snack!
How long will they keep in the fridge?
These mini keto breakfast cheesecakes will last for 4-5 days in the fridge in an airtight container.
See also: Keto Ricotta Pancakes
Mini Keto Breakfast Cheesecakes
- 1 Food processor or blender
- 2 12 hole muffin tins (silicone if possible)
For the almond crust
- 2 cups whole almonds (unroasted)
- 2 tbsp sweetener (this is for a 1:1 sugar replacement)
- 4 tbsp butter (salted)
For the filling
- 16 ounces cottage cheese (high fat if available)
- 8 ounces cream cheese
- 6 large eggs
- 3/4 cup sweetener (this is for a 1:1 sugar replacement)
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
For the almond crust
- Pre-heat oven to 350F.
- Whiz almonds in food processor or blender until fine. Add butter and sweetener and whiz again until doughy.
- Add almond crust dough to the bottom of muffin tin holes and bake for 8 minutes.
For the filling
- Add cottage cheese and cream cheese to food processor or blender and whiz until smooth.
- Add the 3/4 cup of sweetener as well as almond and vanilla extracts and whiz again until combined fully.
- Add eggs and whiz to combine. Divide the filling between muffin holes once they come out of the oven.
- Bake for 35 minutes, or until the center is no longer wobbly.
- Let them cool, before refrigerating for a full 2 hours. Remove from the pan holes, add topping, and enjoy!