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Low Carb Mini Cheesecake | Fourth Of July!

Festive mini cheesecake cups perfect for any celebration.
Course Dessert
Cuisine American
Keyword mini cheesecake
Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Total Time 1 hour 37 minutes
Servings 11 cheesecakes
Calories 185kcal






  • In a bowl combine the coconut flour, coco powder and erythritol.
  • Cut up 3 tbsp of cold butter into little chunks and add to the dry ingredient bowl.
  • Using your hands combine everything creating a sand like texture.
  • Press the chocolate mixture into the bottom of a greased muffin tin to create the crust (should make 11-12).
  • Bake in a 350 degree Fahrenheit oven for 12 minutes.
  • Remove from oven and allow to cool completely.


  • Using a hand mixture combine cream cheese and erythritol.
  • Add the sour cream, egg, vanilla extract and heavy whipping cream and combine well.
  • Split the filling into three even bowls.
  • Set one aside for the white portion.
  • Add 25 drops of blue to one bowl and 25 drops of red to another bowl.
  • Using a spoon combine the drops into the filling completely.
  • Fill three ziplock bags with the three colored fillings. Push the filling to one corner of the bag and cut the tip about a 1/4 of an inch.
  • Squeeze out the filings onto the cooled crusts as evenly as possible in their own section (you'll have 3 equal color sections like a piece sign).
  • Using a toothpick swirl the colors around.
  • Bake at 300 for 50 minutes. When complete check with a toothpick. If it comes out clean it is done.
  • Let it cool for 15-20 minutes before placing in the fridge to set. The cheesecakes will deflate slightly.
  • Store in fridge up to 10 days or freeze up to 2 months!


Net Carbs: 2.8g


Calories: 185kcal | Carbohydrates: 4.4g | Protein: 6g | Fat: 17g | Fiber: 1.6g