Low Carb No-Bake Cheesecakes In Cups (Keto-Friendly)
Low-carb, sugar-free, and ready in minutes, these heavenly Keto no-bake cheesecakes in cups are infused with strawberry puree and have a crunchy nutty crust. It's the most delightful healthy treat!
Servings: 6
Calories: 184kcal
Ingredients
Crust:
- ⅓ cup unsweetened shredded coconut 25 grams
- ⅓ cup chopped walnuts or pecans 40 grams
- ⅓ cup sunflower seeds 50 grams
- ½ teaspoon cinnamon powder
- 1 pinch of salt
- 1 tablespoon erythritol powdered sweetener (see note)
- 1 tablespoon solid coconut oil
Cheesecake Layer:
- 7 large frozen strawberries or fresh 200 grams
- 1 (8 ounces/226 grams) container mascarpone cheese
- ½ cup sour cream 125 grams
- ½ cup erythritol powdered sweetener (see note) 75 grams
Instructions
- Warm a medium skillet over medium heat. Add the coconut shreds, nuts, and seeds.⅓ cup unsweetened shredded coconut, ⅓ cup chopped walnuts or pecans, ⅓ cup sunflower seeds
- Dry toast for about 3 minutes, stirring frequently or until golden brown. Stay with it because the nuts can burn quickly.
- Remove from stove, and while still warm, stir in the cinnamon powder, salt, sweetener, and oil. Set aside.½ teaspoon cinnamon powder, 1 pinch of salt, 1 tablespoon erythritol powdered sweetener (see note), 1 tablespoon solid coconut oil
- Note: If you used half walnuts or pecans instead of chopped, break them further down with a wooden spoon in the skillet once they are nicely toasted.
- If using frozen strawberries, microwave them for 1 minute. Then place in a blender and blend until completely pureed. Set aside.7 large frozen strawberries or fresh
- Place mascarpone cheese and sour cream in a mixing bowl (of a stand mixer or use an electric hand mixer) and start mixing on medium speed.1 (8 ounces/226 grams) container mascarpone cheese, ½ cup sour cream
- Gradually add the sweetener. Then gradually mix in the reserved pureed strawberries until completely incorporated.½ cup erythritol powdered sweetener (see note)
- Keep mixing until the mascarpone cheese becomes a thicker mousse (about 4 to 5 minutes).
- Distribute the crust between 5 to 6 mini glasses. Set aside a little bit for garnish.
- Transfer the mascarpone mixture to a piping bag and pipe the cheesecake over the crust.
- Top with berries, fresh (chocolate) mint, and some of the reserved crust if desired.
Notes
Helpful Tips:
- Swerve: I don't always have this powdered sweetener in the pantry. But you can as quickly use Monk fruit or any erythritol and grind it in a blender.
- Keep an eye on the seeds and nuts when making the keto cheesecake crust. They can burn quickly, and it only takes minutes to become golden.
- I usually use a stand mixer, which is easier, but you can also use a hand mixer (electric mixer).
- Feel free to experiment with different flavors and toppings. You can use various berries or add other nuts.
- Sour cream: It isn't that low in carbs even though it's still keto-friendly, so you can use a keto-friendly plain Greek yogurt like the "two good" brand and soften it with a bit of water.
- Toppings: These can be any berries.
- You can store these keto cheesecake cups in the refrigerator for up to 5 days.
- Cover it with plastic wrap to prevent it from drying out or absorbing any odors from other foods in the fridge.
- Or store it in an airtight container and assemble it when ready to serve. The toasted nuts can be made on the spot.
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg