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    Home » Keto Cakes » Keto Creme Brûlée Cheesecake

    Published: Oct 23, 2022 by Carolyn

    Keto Creme Brûlée Cheesecake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.2K shares
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    Creme brûlée and cheesecake come together in these adorable Keto Mini Cheesecakes! They have a tender crust, a rich creamy filling, and a delightful caramelized topping. This post is sponsored by Swerve Sweetener.

    Mini Keto Cheesecake on a white plate with a raspberry on top and a few on the plate.

    If you love creme brûlée and you love cheesecake, then these little mini keto cheesecakes have your name written all over them. Look closely! Can’t you just see your name in tiny letters, right on top of the sweet caramelized topping?

    Creme Brûlée Cheesecake really is a fabulous marriage of two beloved desserts. The creamy filling contrasts delightfully with the crispy hard topping.

    I loved these so much, I only wish I’d made more. And made mini cheesecake style, they have built-in portion control.

    A keto mini cheesecake with a lit kitchen torch above it.

    Sugar Free Brûlée Topping

    Before I let you loose to make these, we have to discuss the sweeteners. Because it is imperative to use erythritol-based sweeteners such as Swerve for this recipe.

    If you follow me and read my work, you know that I have tested many sweeteners in many applications. And no other sweeteners will produce a crisp texture like Swerve or erythritol. Even a small amount of allulose or BochaSweet will prevent the topping from hardening the way creme brûlée should.

    You can read my Guide to Keto Sweeteners for a better understanding of these properties.

    I did test the topping with Swerve Granular, Swerve Brown, and a mix. And I found that I liked the mixed topping the best. I didn’t have to hold the torch over it so long to get a beautiful golden brown topping that caramelized quickly and evenly.

    But you can use just granular or just brown, depending on what you have on hand.

    Ingredients

    Ingredients for Keto Creme Brûlée Cheesecake.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Almond flour: I used almond flour the crust of these mini keto cheesecakes but you could use other nut or seed flours as well. Pecan flour would be delicious, and sunflower seed flour makes a great nut-free alternative.
    • Sweetener: The cheesecake filling can take either granular or powdered Swerve. I found that the topping was best with a little Swerve Brown mixed in with the granular. But if all you have is granular, you can use that as well.
    • Cream cheese: Allow the cream cheese to come to room temperature before beating it. If you live in a cooler climate, or your house is less than 70ºF, you may want to soften it a little more in the microwave. About 8 to 10 seconds really helps.
    • Sour cream: This adds additional creaminess to the recipe. If you don’t have sour cream, try adding 2 tablespoons of heavy whipping cream.
    • Kitchen staples: Butter, egg, vanilla extract.

    Step by step directions

    A collage of 6 images showing how to make Keto Creme Brûlée Cheesecake.

    1. Prepare the crusts: Stir the almond flour, sweetener, and butter together until it begins to clump together.

    2. Bake the crusts: Divide evenly between 6 lined muffins cups and press firmly and evenly into the bottom. Bake 7 minutes to help firm them up.

    3. Prepare the filling: Beat the cream cheese, sweetener, sour cream, and vanilla until creamy. Add the egg last and beat until just combined.

    4. Bake the filling: Divide the mixture between the prepared muffins cups and bake until the edges are firm but the center still jiggles ever so slightly. Remove and let cool completely, then chill 2 hours.

    5. Sprinkle on the sweetener: Remove the cheesecakes from their liners (so you don’t burn them!). Sprinkle the top of each with a mixture of Swerve Brown and Swerve Granular.

    6. Brûlée the topping: Run a kitchen torch over the tops of the cheesecakes until the sweetener melts and caramelizes.

    A mini keto cheesecake with creme brûlée topping with a forkful taken out.

    Expert tips

    When sprinkling the tops of the cheesecakes with sweetener, try to get as even coverage as possible. I found that smoothing it out with a small spoon helped me. This ensures an even caramelization of the topping.

    The heat of the kitchen torch makes the keto mini cheesecakes soften quickly, so do one at a time while keeping the other cakes in the fridge. You can also place them in the freezer for 30 minutes or so to really chill them beforehand.

    Frequently Asked Questions

    What sweeteners make good creme brûlée topping?

    I highly recommend using Swerve Sweetener for the hardened, caramelized topping. Erythritol based sweeteners are the ONLY ones that will harden properly for these Keto Creme Brûlée Cheesecakes.

    How many carbs are in keto mini cheesecakes?

    These easy and elegant mini cheesecakes have 3.7g of carbs and 1g of fiber. So they have 2.7g NET CARBS per serving.

    How do you store mini keto cheesecakes?

    Store these cakes in the fridge in a covered container for up to 5 days. You can also freeze them for up to two months. I recommend wrapping them up tightly for the freezer so that they don’t suffer any freezer burn.

    Keto Mini Cheesecake on a white cupcake stand.
    • A glass dessert cup filled with Easy Keto Pumpkin Cheescake on a white plate.
      Easy Keto Pumpkin Cheesecake
    • Titles image of three mini keto "Snickers" cheesecakes on a white tray, with a bowl of peanuts in the background.
      Keto Mini “Snickers” Cheesecake
    • Titled image of keto cheesecake bites, with a close up of one bite cut open to show the filling inside, on top of other cheesecake bites on a metal platter
      No-Bake Keto Cheesecake Bites
    • Titled image of Keto Burnt Basque Cheesecake. A slice on a white plate with berries, with the rest of the cake in the background on a cake stand.
      Keto Burnt Basque Cheesecake
    Keto Mini Cheesecake on a white cupcake stand.

    Keto Creme Brûlée Cheesecake Recipe

    Creme brûlée and cheesecake come together in these adorable Keto Mini Cheesecakes! They have a tender crust, a rich creamy filling, and a delightful caramelized topping.
    4.75 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Keyword: creme brulee cheesecake, mini keto cheesecakes
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Chill Time: 2 hours
    Total Time: 45 minutes
    Servings: 6 mini cheesecakes
    Calories: 229kcal

    Equipment

    • 1 Kitchen Torch

    Ingredients

    Crust

    • ½ cup almond flour
    • 2 tablespoon Swerve Sweetener (granular or powdered)
    • 2 tbsp melted butter

    Filling

    • 7 ounces cream cheese softened
    • ⅓ cup Swerve Sweetener (granular or powdered)
    • 2 tablespoon sour cream
    • 1 teaspoon vanilla extract
    • 1 large egg room temperature

    Topping

    • 1 tablespoon Swerve Granular
    • 1 tablespoon Swerve Brown
    US Customary – Metric

    Instructions

    Crust

    • Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
    • In a medium bowl, whisk together the almond flour and sweetener. Stir in the melted butter until the mixture begins to clump together.
    • Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.

    Filling

    • Reduce the oven temperature to 300F. In a large bowl, beat the cream cheese until very creamy, about 90 seconds. Beat in the sweetener until well combined and smooth.
    • Beat in the sour cream and vanilla, then beat in the egg at the very end, until just incorporated. Do not over-beat the mixture.
    • Divide the filling evenly between the cups and bake 15 to 20 minutes, until the edges are set but the centers still have a little jiggle to them. Remove and let cool completely in the pan, then refrigerate 2 hours to set.

    Topping

    • Remove the cupcakes from the muffin lines so you don't burn the liners. In a small bowl, whisk the granular and brown sweeteners together.
    • Sprinkle about 1 teaspoon of the sweetener mix on top of each cheesecake and press down lightly to adhere. Light a kitchen torch and run the flame over the tops of the cheesecakes until the sweetener caramelizes.
    • Return to the fridge for another 30 minutes to allow the topping to harden.

    Notes

    Storage Information: Store these cakes in the fridge in a covered container for up to 5 days. You can also freeze them for up to two months. I recommend wrapping them up tightly for the freezer so that they don’t suffer any freezer burn.
    Nutrition Facts
    Keto Creme Brûlée Cheesecake Recipe
    Amount Per Serving (1 cheesecake)
    Calories 229 Calories from Fat 177
    % Daily Value*
    Fat 19.7g30%
    Carbohydrates 3.7g1%
    Fiber 1g4%
    Protein 5.2g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    2.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Joe Hess says

      January 06, 2023 at 6:27 am

      4 stars
      Thank you for the recipe. We tried this last night. The filling was great, but the crust flavor seemed a little off. Are there different types of almond flour? Have you tried making the crust more like a graham cracker flavor with brown swerve, cinnamon, and some keto honey alternative or maple extract? I’m not sure if that will work, but I may give it a try.

      Reply
    2. joy says

      December 04, 2022 at 6:20 pm

      can i use coconut flour instead of almond flour?

      Reply
      • Carolyn says

        December 05, 2022 at 9:27 am

        No, it won’t work in this recipe. If you need to be nut free, try sunflower seed flour.

        Reply
    3. Vanessa says

      November 05, 2022 at 5:27 pm

      Would this work as a regular size cheese cake?

      Reply
      • Carolyn says

        November 05, 2022 at 8:13 pm

        Yes, but… you need to double the crust, and triple the filling. You will probably need to triple the topping as well. Check my other cheesecake recipes for bake time.

        Reply
    4. Kendra says

      October 29, 2022 at 2:47 pm

      If you were to freeze or refrigerate these, would you take the torch to the top before doing so or torch them just before you serve?

      Reply
      • Carolyn says

        October 29, 2022 at 5:53 pm

        Torch before serving if freezing. The topping does stay hard in the fridge though.

        Reply
    5. Mark says

      October 26, 2022 at 8:37 am

      Hi Carolyn,
      Can’t wait to make this recipe. Just wanted to confirm, these are made in a regular sized cupcake tin, not a mini tin, correct?

      Thank you!
      Mark

      Reply
      • Carolyn says

        October 26, 2022 at 11:32 am

        Yes, standard size! They are individual serving size.

        Reply
        • Mark says

          October 26, 2022 at 3:50 pm

          Thank you!

          Reply
    6. Elaine Davis says

      October 24, 2022 at 12:08 pm

      I absolutely love your recipes!! I have made many of them from desserts to side dishes so main meal. Thank you so much.

      Reply
      • Carolyn says

        October 25, 2022 at 8:54 am

        So glad to hear it!

        Reply
    7. PDX Girl says

      October 23, 2022 at 4:38 pm

      I do. see my name, in little tiny letters:)

      Reply
    8. Elizabeth says

      October 23, 2022 at 4:32 pm

      Can we double this recipe with reliable results?

      Reply
    9. E says

      October 23, 2022 at 10:31 am

      Could one use Xylitol instead of Swerve?

      Love your cookbooks (especially Easy Keto Desserts)! Thanks for generously sharing additional recipes online!

      Reply
      • Carolyn says

        October 23, 2022 at 1:08 pm

        Please read the blog post and my guide to keto sweeteners.

        Reply

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