By baking cheesecake in individual custard cups, you can make a creamy, delicious low carb cheesecake that isn’t loaded up with all the carbs that usually come in the crust.
This recipe is for mocha cheesecake, but if mocha isn’t your thing, you can easily modify it to use other flavours. Leave out the coffee for low carb chocolate cheesecake, or omit both the coffee and the cocoa to get low carb vanilla cheesecake. My favourite spin on this recipe is low carb lemon cheesecake cups, which is what I usually make if I have a lemon on hand.
To keep your cheesecake low carb, make sure to use full-fat cream cheese (31% MF) and full-fat sour cream (14% MF), since the low-fat versions of these products often contain added carbs in the form of starches and thickeners.
This recipe calls for instant coffee to get the mocha flavour. I use Starbucks Via packets, but any kind of instant coffee will work, just measure enough to brew a single 8 oz cup.
I bake the cheesecakes in oven-to-freezer pyrex custard cups that come with plastic lids. These are great because you can pop a lid on them once the contents cool down and then store them in the fridge or freezer (though they usually don’t last long enough at our house to make it to the freezer).
I hope you enjoy these individual low carb cheesecake cups. You won’t miss the crust, trust me!
Bake these low carb cheesecake in individual serving dishes so you can skip the crust (and the carbs!) altogether.
- 16 oz full-fat cream cheese
- 3 eggs
- 1 tablespoon vanilla
- 16 oz full-fat sour cream
- ¾ cup Splenda® (or any substitute for ¾ cup sugar)
- ¾ cup cocoa, sifted
- 1 packet instant decaf coffee (enough to brew one 8 oz cup)
Preheat an oven to 320° F.
In a large bowl, beat the cream cheese with a wooden spoon or a hand mixer. If the cream cheese is too stiff to work with you can soften it in a microwave for 10 seconds at a time until it is becomes easier to beat.
Add the eggs to the cream cheese, one at a time, mixing thoroughly after each addition.
Add the vanilla and sour cream to the cream cheese mixture and beat well.
Add the Splenda® or other sugar substitute, sifted cocoa, and instant coffee to the cream cheese mixture and beat until incorporated.
Fill each custard cup half full with cream cheese mixture, and place them closely together on a cookie sheet.
Bake for approximately 30 minutes, until it is just set and small cracks begin to appear on the surface. Don't over bake or they'll become dry and lose their creamy texture.
Let cool for about 20 minutes at room temperature and then refrigerate. Serve cold.