About This Recipe
Mini, caramelized-top cheesecake bites with a shattery almond crunch—rich, creamy, and only about 2g net carbs each. These crustless Basque-style cheesecakes bake hot and fast for that signature bronzed top and custardy center. Perfect for make-ahead treats, party trays, or a small-bite dessert that delivers big wow.
Ingredients
- Cream cheese
- Eggs
- Heavy cream
- Allulose or erythritol sweetener
- Sliced almonds
- Butter
- Pinch of fine salt (optional)
- Vanilla bean powder or lemon zest (optional)
Instructions
- Preheat oven to 450°F (232°C). Line a 12-cup muffin tin with parchment or silicone liners (no paper overhang needed).
- In a bowl, beat softened cream cheese with granular allulose/erythritol until ultra smooth. Whisk in eggs one at a time, then heavy cream and a pinch of fine salt until silky and pourable (optional: a pinch of vanilla bean powder or lemon zest).
- Divide batter evenly among the liners, filling about 3/4 full. Tap the pan to release air bubbles.
- Bake 13–16 minutes until the tops are deeply bronzed with a slight jiggle in the centers. If they brown too fast, tent loosely with foil for the last 2 minutes.
- Cool in the pan 10–15 minutes, then chill at least 1 hour to set (they’ll sink slightly—that’s perfect).
- Make the almond crunch: in a nonstick skillet over medium heat, melt butter. Add sliced almonds; toast 2–3 minutes. Sprinkle in 2–3 tablespoons allulose, stirring until almonds are lightly golden and glossy, 1–2 minutes more. Immediately spread on parchment to cool and harden, then break into shards.
- Top each cheesecake bite with almond crunch to serve (optional: a dusting of powdered sweetener and a pinch of flaky salt). Store covered in the fridge up to 5 days.
Keto Focus
Crustless and sugar-free, these mini cheesecakes keep carbs ultra low while delivering satisfying fats from cream cheese, heavy cream, butter, and almonds. Using allulose or erythritol in place of sugar maintains sweetness with minimal impact on blood sugar—each bite lands around 2g net carbs.
Nutrition Facts (per bite)
- Calories: 215
- Protein: 3g
- Fat: 21g
- Total Carbs: 2.3g
- Fiber: 0.3g
- Net Carbs: 2g
Tips & Variations
- Sweetener swap: Allulose browns more and stays smoother; erythritol can recrystallize—powder it for a silkier bite.
- Add-ins: Fold in a few sugar-free dark chocolate chips or swirl in a teaspoon of sugar-free raspberry jam before baking.
- Texture control: Bake toward 13 minutes for a creamier center; toward 16 minutes for a firmer bite.
- Nut-free option: Skip the almond crunch and sprinkle with cacao nibs or toasted coconut chips.
- Serving idea: Finish with a whisper of lemon zest and flaky sea salt for contrast.
Storage & Make-Ahead
- Refrigerate in an airtight container up to 5 days.
- Freeze (without the almond topping) up to 2 months; thaw overnight in the fridge and add crunch just before serving.
- Best chilled: Let sit at room temp 5–10 minutes for the creamiest texture.
Notes
- Line well: Parchment or silicone liners prevent sticking and help achieve the classic Basque-style edges.
- Watch the brown: The deep bronze is flavor—don’t pull too early. A gentle jiggle in the center is perfect.