Mini Sugar Free Keto Red Velvet Cheesecake Recipe

5 from 1 vote

Prep Time 10

Cook Time 30

Servings servings

Calories 307kcal

Author Brenda Bennett/Sugar Free Mom

Preheat oven to 325 degrees F.
In a stand mixer, or large mixing bowl and electric hand mixer, combine the softened cream cheese, eggs, vanilla, salt, natural food coloring, and sweetener. Blend on medium speed until smooth and well incorporated. Add in the remaining ingredients and blend on high speed until smooth.
Grease or line a 4-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to form a seal, and place the pan into an 8-by-8-inch baking dish. Pour hot water into the dish until it’s halfway up the sides of the springform pan.
Pour the cheesecake filling into the springform pan and bake for 40- 45 minutes. Bake time varies with gas and electric ovens. Electric ovens tend to cook quicker than gas so check at 35 minutes then continue baking time until center is set. Remove from the oven and let cake cool for 10 minutes.
Remove from the water bath and refrigerate 4-6 hours or overnight.
When ready to serve, combine the melted chocolate and melted butter together in a small bowl and mix until smooth. Drizzle over cheesecake, if desired.

The sugars in the Nutrition Facts are from the natural lactose in cream cheese and sour cream.
Nutrition information does not include optional chocolate sauce drizzle.
If you are used to regular sugar and very sweet cheesecake, adjust your cheesecake batter as needed before adding eggs. Simply mix the cream cheese and Stevia Chocolate Sweet Drops, then taste to decide on the sweetness.
If you don’t have Liquid Stevia Chocolate Sweet Drops, you’ll find vanilla stevia will be just as delicious.
The optional chocolate sauce is not included in the nutrition information.
Just 6 g net carbs per slice.
This recipe was first published in 2017.