Keto Cheesecake Cupcakes

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"Very good low-carb dessert. Keto-friendly."

"Very good low-carb dessert. Keto-friendly."


  • 30g ground almonds
  • 30g pecans, smashed into smithereens with a rolling pin
  • 60g butter
  • Pinch of sea salt
  • 1 tsp stevia
  • 2 eggs
  • 1 tsp vanilla – I used a vanilla bean paste
  • Juice and zest of half a lemon
  • 450g cream cheese, softened – I use Philadelphia
  • 3/4 cup splenda (or sweetener equivalent)

  1. Preheat oven to 350F/180C fanbake. Line large muffin tins with foil or paper cases – I managed to fill ten.
  2. Prepare the base by melting the butter and combining with the nuts, sea salt and first quantity of stevia. Divide amongst the foil liners, spreading evenly with the back of a teaspoon.
  3. To make the filling, simply blend the eggs, vanilla, lemon, cream cheese and splenda in a food processor until smooth. Divide to cover the bases evenly so the cases are nearly full. Lick the bowl.
  4. Bake for 17-19 minutes or until the tops are starting to go a little golden and they’re starting to set.
  5. Remove from oven, leave to cool before removing from the tins and chilling in the fridge before serving.
  6. Serve with whipped coconut or dairy cream.
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