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mini keto breakfast cheesecake on a white plate with a silver fork

Mini Keto Breakfast Cheesecakes

Doesn't cheesecake for breakfasts sound deluxe! These almond-crusted mini keto cheesecakes are sweet and delicious, and delightfully low-carb. They take a bit of cooking time, but they're easy to whip up and contain only about 5g net carbs per serve (of two mini cheesecakes)!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Breakfast, Snack
Cuisine American
Servings 12 (2 cheesecakes)
Calories 320 kcal

Equipment

  • 1 Food processor or blender
  • 2 12 hole muffin tins (silicone if possible)

Ingredients
  

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

Instructions
 

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!

Notes

keto mini breakfast cheesecake nutrition information
Keyword keto breakfast cheesecakes