Keto Cheesecake Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
• Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
• Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
• Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
• Store cooled cupcakes in the refrigerator.