Low Carb Mini Cheesecakes boast a rich and creamy filling on top of a flavorful walnut crust. These mini cheesecakes are so good, you won’t even realize they’re low carb!
Preheat oven to 350°F. Line a standard cupcake pan with paper cupcake liners.
Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
Use a large cookie scoop to evenly distribute the filling into baking cups.
Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
Chill in refrigerator for at least 2 hours.
Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.
Notes
I like to use Lakanto Monkfruit Sweetener All Natural Sugar Substitute. It has little to no aftertaste, tastes amazing in baked goods and is a 1:1 substitution for sugar. The company also states that it is a ZERO on the glycemic index.
If you aren't watching your carbs, you can substitute equal portions of granulated sugar for the sugar substitute.