Low-Carb Keto Cheesecake Cupcakes
Rich, creamy, and macro-friendly. These quick keto cheesecake cupcakes are the ultimate late-night sweet fix, perfect for crushing ice cream or chocolate cravings without breaking your diet.
Ingredients
- Cream Cheese, 2 blocks (16 oz total), unsoftened
- Heavy Cream, 2 to 3 tbsp (a splash)
- Pure Aspartame Powder, ~2.5 g (pure powder, not packets with maltodextrin/dextrose filler)
- Unflavored Protein Powder, 1 scoop
- Sea Salt, 1 pinch (~2 g)
- Vanilla Extract, 1 splash
- Large Eggs, 2
Equipment
- Electric hand mixer or stand mixer
- Silicone cupcake molds / baking tray
- Large mixing bowl
Instructions
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Prep the Oven
Preheat your oven (or small countertop/pizza-style oven) to 350°F (175°C).
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First Mix (No Softening Required)
In a large mixing bowl, combine the unsoftened cream cheese, heavy cream, pure aspartame powder, unflavored protein powder, sea salt, and vanilla extract. Do not add the eggs yet.
Using your hand mixer, blend the ingredients together until thoroughly combined. It will take a little elbow grease since the cream cheese is cold, but skipping the softening step saves time!
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Add Eggs & Polish
Add the 2 large eggs to the mixture. Turn the mixer to high speed and blend until the batter is completely smooth, creamy, and free of any protein powder lumps.
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Portion & Bake
Scoop the batter into silicone cupcake molds, filling each about 3/4 full (you should get around 8 to 9 cupcakes). Bake at 350°F for 18 minutes.
Doneness tip: They will puff up past the top of the molds while baking. The tops should look shiny and set/firm. Look for a very faint, light browning on the thin spillover edges around the rim. The cupcakes themselves shouldn't brown, but those thin edges will tell you they're done.
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Cool & Store
Remove from the oven and let them cool in the molds until safe to handle. Transfer the cupcakes to a plate, cover loosely (to keep dust off), and allow them to reach room temperature. Once cooled, move them to the refrigerator to chill before serving.