Keto Maple Pecan Mini Cheesecakes (No Added Sugar)
Mini Keto Maple Pecan Cheesecakes are a delectable twist on the traditional favourite. These single-serve treats have no added sugar and are perfect for holiday parties, potlucks, and family dinners. Both satisfying and keto-friendly, this easy muffin tin cheesecake recipe is lush and creamy with a crumbly, buttery pecan crust and a delightful sugar-free maple pecan topping.
Just 2.2g net carbs in each mini keto cheesecake!
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Why This Recipe Is Amazing
- Convenient Single-Serve Keto Cheesecakes – These mini keto cheesecakes offer perfect portion control and are an excellent choice for dessert lovers looking for guilt-free indulgence.
- Quick and Easy to Make – Ready in under an hour, with or without a water bath. This recipe is perfect for last-minute gatherings or when you need a sweet treat in a hurry.
- Low Carb, Gluten free, and diabetic-Friendly: With no added sugar and a low-carb pecan crust, these cheesecakes are suitable for anyone looking to cut carbs, or lower their sugar intake.
- Incredibly versatile: The base of this recipe is a basic low carb cheesecake which pairs well with any number of toppings like jam, fruit, chocolate, or peanut butter.
Low Carb Cheesecake Crust and Filling
For a basic mini low carb cheesecake, you’ll need a muffin tin, pecans, cream cheese, sour cream, eggs, sweetener of your choice, vanilla extract, and a pinch of salt.
Instead of crushed graham crackers, the crust is made with crushed pecans blended with a bit of sweetener and melted butter to create a nutty, rich base.
The filling consists of a velvety mixture of cream cheese, eggs, sour cream, sweetener, and vanilla extract. This simple combination creates cheesecake that is creamy, yet light and fluffy.
Sugar Free Maple Pecan Topping
Cheesecake Variations To Try
Try some of these exciting recipe variations. Customize your cheesecakes with a range of flavours and low carb toppings to suit your taste and create unique desserts for any occasion.
- Fresh Berries: Consider a mix of fresh, juicy berries like raspberries, strawberries, or blueberries. Their natural sweetness and vibrant colors provide a delightful contrast to the creamy cheesecake.
- Dark Chocolate and Nuts: For a chocolatey twist, try a blend of chopped dark chocolate and crushed nuts like almonds or walnuts for added crunch.
- Lemon Zest: Add a simple lemon curd topping with fresh lemon zest. The tangy citrus notes perfectly complement the creamy filling.
- Coffee: A dusting of finely ground espresso beans on top of the cheesecakes adds an aromatic and flavourful dimension.
More Keto Cheesecake Recipes You'll Love
Leftovers, Make Ahead and Freezing Tips
You can make these mini keto cheesecakes ahead of an event and keep them chilled in the refrigerator until it’s time to serve.
Allow the cheesecakes to cool completely and transfer to an airtight container in the fridge for up to 4 days.
For longer term storage these cheesecakes can be frozen for up to 3 months. Once they are completely cooled, wrap untopped cheesecakes individually in plastic wrap and place in an airtight container in the freezer. Thaw in the fridge for several hours before serving.
The maple pecan topping is not likely to freeze well so prepare that fresh and add to the thawed cheesecakes before serving.
Mini Pecan Keto Cheesecake Tips
- Bring the ingredients to room temperature. Let the cream cheese, sour cream, and eggs sit on the counter until they come to room temperature before you start preparing the cheese cake.
- The cream cheese needs to soften so it mixes into a smooth batter. If the eggs and sour cream are cold when you add them to the cream cheese it can cause the cheese to re-harden leading to a lumpy cheesecake batter.
- Place cold eggs in warm water for 5-10 minutes to bring them to room temperature quickly.
- Test the texture of the crust and adjust as needed. After mixing the butter with the crust, grab a handful of the mixture and squeeze firmly in your hand. The texture should hold its shape and not crumble apart or ooze butter. It should be like damp sand. If it’s too crumbly add more melted butter, if it’s too buttery add more pecans.
- Pre-bake the crust. Although technically you can get away without prebaking the crust, doing so gives you a crispier, sturdier cheesecake crust with better flavour.
- Avoid over baking. Cheesecake will continue baking after you turn off the oven. The trick is to stop baking once the outsides appear firm but the center is still slightly jiggly. It should not be soupy, just a slight jiggle jiggle.
- For a more precise indicator, check the internal temperature of the cheesecake with a candy thermometer. It should be 150°F [66°C]
- Cool slowly in a warm oven. Once the baking is finished, crack open the oven door and turn off the oven, let the mini cheesecakes cool for 10-15 minutes in the warm oven. Allowing the cheesecake to slowly cool will prevent cracking and sinking. If you need the oven for something else, place the cheesecake on the stove top which should be slightly warm from the oven.
- Tip: Use a wooden spoon to keep the oven door cracked open.
- Use a water bath for perfect mini cheesecakes. You don’t need a water bath for this recipe. But using one makes the cheesecakes creamier and smoother, and will prevent sinking and cracking. The top will be perfectly flat and smooth. It’s much easier to use a water bath for mini cheesecakes since a muffin tin is sealed from the bottom so there is no chance of water leaking in, making the crust soggy.
- Cool fully before refrigeration. Make sure the cheesecakes fully cool to room temperature before storing in the fridge or freezer. Cooling too quickly can shrink, sink, and crack the cheesecakes.
Try These Easy Low Carb Desserts
Low Carb Maple Pecan Mini Cheesecakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
- 3x 6 cup muffin tin
- Large Mixing Bowl
- 18 standard baking cups paper or silicone
Low Carb Cheesecake Crust
- 2 cups pecans coarsely ground
- 2 tablespoons powdered sweetener erythritol, monk fruit, or allulose
- ¼ cup butter melted
- ¼ teaspoon salt
Low Carb Cheesecake Mixture
- 16 oz cream cheese room temperature
- ⅓ cup sour cream
- 1 teaspoons vanilla extract
- ½ cup powdered sweetener erythritol, monk fruit, allulose
- 2 large eggs room temperature
- ½ cup chopped pecans or walnuts
- ½ teaspoon cinnamon
- ½ cup Low Carb Maple Syrup such as Walden Farms or Lakanto
- 2 tablespoons butter
- Preheat the oven to 325℉ [165℃].
- Prepare cheesecake crust. Add the pecans to a food processor and grind into fine crumbs. Add the ground pecans to a large bowl and add the powdered sweetener, melted butter, and salt. Combine well until the mixture is thick and coarse like wet sand. It should hold together when lightly squeezed but should not ooze butter.2 cups pecans, 2 tablespoons powdered sweetener, ¼ cup butter, ¼ teaspoon salt
- Prebake the crusts. Line the muffin tins with baking cups and add 2-3 tablespoons of crust mixture to each one. Use a small measuring cup or shot glass the lightly press the crust mixture evenly into the bottom of each baking cup. Bake at 325℉ [165℃] for 12-15 minutes. Remove the pan from the oven and set on a baking rack until the crusts are cool.
- Beat cream cheese until smooth. In the bowl of a stand mixer or an electric hand mixer beat the softened cream cheese and powdered sweetener for 2-3 minutes until light and fluffy. Add the sour cream, vanilla extract, and beat until combined.16 oz cream cheese, ⅓ cup sour cream, 1 teaspoons vanilla extract, ½ cup powdered sweetener
- Beat in eggs. With the mixer running, add the room temperature eggs one at a time, make sure each egg is fully incorporated before adding the next.2 large eggs
- Fill the cheesecakes. Once the crusts have cooled, fill each of the baking cups with approximately ¼ cup of filling, they should be about ¼ inch [0.5 cm] from the top.
- Bake cheesecakes. If using the optional water bath pour 2 inches [5cm] of hot water in a large roasting pan. Place the muffin tin in the roasting pan with the hot water. Bake in the center of a 325℉ [165℃] oven for 20 minutes until the edges are firm and the center still has a slight jiggle to it.
- Cool cheesecakes slowly. Turn off the oven and leave the door of the oven cracked with a wooden spoon to let heat escape. Let the cheesecakes cool in the oven for 10-15 minutes before removing. Allow the cheesecakes to cool completely before attempting to remove them from the baking cups.
Prepare the Maple Pecan Topping
- Toast chopped pecans. Add the chopped pecans to a sauce pan over medium heat. Toast for 2-3 minutes until the pecans begin to darken. Add the cinnamon and stir to combine.½ cup chopped pecans or walnuts, ½ teaspoon cinnamon
- Add the butter and maple walnut syrup. Cook for 2-3 minutes until the butter is melted. Remove from the heat and spoon over cooked cheesecakes before serving.½ cup Low Carb Maple Syrup, 2 tablespoons butter
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.Try the free recipe calculator at Cronometer