Keto Mini Chocolate Cheesecakes Cover

Keto Mini Chocolate Cheesecakes


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I am a chocolate lover through and through.  I know for the low carber or ketoer, satisfying that chocolate craving can be challenging.  This is why I am constantly working on new chocolate creations.  Whenever I get a craving for chocolate and I don’t have any pre-made Chocolate Chia Seed Pudding in the fridge, you will be sure to find me in the kitchen whipping something up.  And obviously, the easier the better so I used a sugar free instant pudding mix to make this recipe quick and easy!  Less cooking and more dessert eating!

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At around ~5g net carbs per cheesecake, this recipe is a little higher in carbs than our other desserts.  But if you can find space in your macros, than by all means give this deliciousness a try!

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For this one, you will need Sugar Free Jello Chocolate Instant Pudding, Almond Flour, Swerve/Monkfruit as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 10M

Cooking Time 15M

Cooling Time 3H

Total Time 3H25M

Net Carb/Serv ~5g

Servings 12 Cheesecakes

Ingredients

Chocolate Mix

Tart Crust

Directions

1) Gather all the ingredients.

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2) Preheat oven to 325F.

3) In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melt butter in the microwave, about 30 seconds).

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4) Using a fork, blend well until combined.  It should still be crumbly.

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5) Line a cupcake pan with cupcake liners.

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6) Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.

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7) Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.

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8) In the meantime, combine Sugar Free Jello Chocolate Instant Pudding, heavy whipping cream, half and half, and cream cheese in a large mixing bowl and mix with a hand mixer until thick and creamy.

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9) Transfer filling into a piping bag, or ziplock bag with a large piping tip (you could just skip this step all together and spoon the mix on top of the crust – different look, same taste).

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10) Make sure crust is cooled and then pipe (or spoon) approximately 2 tablespoons of chocolate cheesecake filling on top of the almond crust.  If the filling is too thick to pipe, wait a few minutes for the mix to soften before piping.

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11) Refrigerate until firm, approximately 2-3 hours.  Keep refrigerated until ready to serve.  Note – I have found that the crust stays more crisp in the cupcake liners rather than in the fridge on a plate with the liners removed.

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Hope you enjoy this very easy Keto Mini Chocolate Cheesecakes!  If you are looking for other low-carb/keto desserts, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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Keto Mini Chocolate Cheesecakes Pin 2

 

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Keto Mini Chocolate Cheesecakes

The BEST Asian Low-Carb/Keto recipe for Keto Mini Chocolate Cheesecakes. Enjoy this traditional cheesecake at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketocheesecake, ketochocolatecheesecake, ketochocolatedessert, lowcarbcheesecake, lowcarbchocolatecheesecake, lowcarbchocolatedessert
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 12 Cheesecakes
Print Recipe

Ingredients

Chocolate Mix

  • 1.4 oz Sugar Free Jello Chocolate Instant Pudding
  • 1 Cup Heavy Whipping Cream
  • 1 Cup Half n Half
  • 6 oz Cream Cheese (softened)

Tart Crust

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Butter (melted)

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melt butter in the microwave, about 30 seconds).
  • Using a fork, blend well until combined. It should still be crumbly.
  • Line a cupcake pan with cupcake liners.
  • Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
  • Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.
  • In the meantime, combine Sugar Free Jello Chocolate Instant Pudding, heavy whipping cream, half and half, and cream cheese in a large mixing bowl and mix with a hand mixer until thick and creamy.
  • Transfer filling into a piping bag, or ziplock bag with a large piping tip (you could just skip this step all together and spoon the mix on top of the crust - different look, same taste).
  • Make sure crust is cooled and then pipe (or spoon) approximately 2 tablespoons of chocolate cheesecake filling on top of the almond crust. If the filling is too thick to pipe, wait a few minutes for the mix to soften before piping.

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