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Mini Keto Chocolate Chip Cheesecakes

 These delicious Mini Keto Chocolate Chip Cheesecakes are the perfect low-carb dessert! You’ll love the chocolate crust and smooth cheesecake filling for about 2 net carbs each!

Don’t you just love mini desserts? Not only are they cute and easy for parties, but it’s built-in portion control! I’m likely to cut myself a giant piece of cheesecake if left to my own judgement, but these Mini Keto Chocolate Chip Cheesecakes make it easy to keep my carbs and sugars in check.

These mini low carb cheesecakes have a delicious chocolate crust and a luscious, creamy vanilla cheesecake filling. The dark chocolate chocolate chips let you enjoy the best of both worlds–Beautiful vanilla cheesecake with just enough chocolate to keep things interesting!


Chocolate Crust

  • 6 tablespoons salted butter, melted
  • 1 1/4 cup almond flour
  • 2 tablespoons cocoa powder

Chocolate Chip Cheesecake

  • 2 (8oz packages) cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ cup confectioners Monkfruit sweetener
  • 1 cup Lily's Sugar Free Dark Chocolate Chips
Mini Keto Chocolate Chip Cheesecakes


  • Preheat oven to 350° F.
  • Combine the melted butter, almond flour, cocoa powder, and sweetener. Mix well until completely combined.
  • Prepare a 12 count standard muffin tin with cooking oil or line with paper liners. Press about a tablespoon of the crust into each well. Be sure to press down well so the crust is tightly packed, set aside.
  • Combine cream cheese, egg, vanilla, and powdered monkfruit in a bowl and beat with an electric mixer until well combined. Fold in chocolate chips
  • Spoon the cheesecake filling into the pan evenly and bake 20-25 minutes until a toothpick placed in the center comes out clean.
  • Allow the cheesecakes to cool at least 30 minutes in the muffin tin, then remove and allow to cool completely before chilling.

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