Cheesecake is already a dense and filling less sweet dessert option. When we use no-carb natural monkfruit sweetener, we can make this classic dessert low-carb as well.  These mini cheesecakes have an almond and coconut flour crust, which is optional if you’re short on time. The strawberry topping comes together quickly with only 3 ingredients as you wait for the cheesecakes to cool.

Note about Monkfruit

The monkfruit called for in this recipe is pure monkfruit, not the popular etrythritol/monkfruit combination.  I don’t always avoid eryrithol, but it is a highly processed sweetener as we discussed here and it’s my preference to use monkfruit or stevia when possible.

GAPS adaptions:

GAPS people want to avoid using xanthan gum, as it is a polysaccaride. Monkfruit has not specifically been said ‘okay’ or not, but to be safe raw honey would be recommended.  If you are on the ketogenic version of the GAPS diet, it may be worth seeing how you do with monkfruit sweetener.

You will also want to make your own ‘cream cheese’ by dripping yogurt cheese (directions here) out of your 24-hour yogurt.  The 24-hour yogurt specifically uses up all the lactose in the milk.  Cultured cream cheese (such as Nancy’s brand) may be okay, but might not be cultured long enough to use up all the lactose as needed for the GAPS protocol.

What is GAPS? GAPS is short for Gut and Psychology Syndrome, a very specific gut-healing protocol. You can find out more about the GAPS diet here.

Mini Cheesecakes with Strawberry Sauce

Prep Time: 30 minutes
Cook Time: 35 minutes
chill: 2 hours
Total Time: 1 hour 5 minutes
Servings: 10 Mini Cheesecakes
Calories: 328 kcal
Author: Cara

These cheesecakes are delicious with the light flakey low-carb crust and sweet bright berry toppings, but both the crust and berries are completely optional. Whip up a batch of these for your next potluck and watch them fly off the dessert table, nobody will suspect they are low carb!

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Ingredients

For the crust

  • 1/2 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 teaspoon xanthan gum GAPS: omit
  • 1 pinch sea salt
  • 4 tablespoons butter cold
  • 1 ounce cream cheese 1/8 block, GAPS: Use dripped yogurt cheese
  • 1 egg lightly beaten
  • 1 teaspoon apple cider vinegar

For the cheesecake

  • 1-1/2 blocks cream cheese 12 ounces. GAPS, use dripped yogurt cheese
  • 1/4 cup sour cream GAPS, use plain yogurt
  • 1 tablespoon butter cold, sliced into pieces
  • 3/4 teaspoon pure monkfruit GAPS, use 1/3 cup honey
  • 1/4 teaspoon vanilla extract
  • 1 egg

For the strawberry sauce

  • 1 cup strawberries fresh or frozen
  • 1 lemon juiced
  • 1 pinch pure monkfruit GAPS use 2 tablespoons honey

Instructions

For the crust

  1. Preheat oven to 375* F

  2. In a food processor with a circular blade, pulse all ingredients until crumbly in texture.  Alternatively, mix in a bowl with a fork or pastry blender. 

  3. Press together until dough sticks together.  Divide into 10 equal pieces with a rounded teaspoon. 

  4. Prepare muffin pan by using 10 parchment paper liners, and spraying with cooking spray.  

  5. Press each portion of dough into one muffin liner so that the entire bottom is covered, about 1/4 inch thick. Partially pre-bake crust before filling for 10 minutes and allow to cool to room temperature (about 30 min) before filling. 

For the cheesecake:

  1. With a hand mixer, in a stand mixer, or in a food processor beat cream cheese until fluffy, about 3 minutes.  Add in the sour cream, butter, monkfruit, and vanilla. Beat until well blended. Then add in the egg and beat again, scraping down the sides of the bowl to make sure the egg is thoroughly mixed in and there are no lumps. 

  2. Portion the cheesecake mixture into prepared crust.  If not using the optional crust, spray muffin liners and fill the liners directly. Bake at 350* for 20 minutes, the cheesecakes will look slightly undercooked but will continue to set up when chilled. 

  3. Cool on a cooling rack until room temperature, then chill in the fridge for at least 2 hours, preferably over night. 

For the strawberry sauce:

  1. In a small saucepan, combine strawberries, lemon juice, and sweetener. Heat over medium heat until simmering, then reduce heat to medium-low.  

  2. Use a potato masher or fork to smash the strawberries and simmer for 10 minutes until slightly reduced and slightly thick. Strawberry sauce will continue to thicken as it sets up. 

  3. Allow to cool to room temperature, and then spoon over the chilled mini cheesecakes. 

Recipe Notes

GAPS: This is how you drip yogurt cheese

Nutrition Facts
Mini Cheesecakes with Strawberry Sauce
Amount Per Serving (1 mini cheesecake)
Calories 328 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g75%
Cholesterol 103mg34%
Sodium 295mg12%
Potassium 111mg3%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 3g3%
Protein 6g12%
Vitamin A 895IU18%
Vitamin C 14.2mg17%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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