Thursday, January 12, 2017


OK, most of you that have been following my blog for any amount of time know that I'm not a baker. Well at least not a good one or ever feel comfortable sharing anything that I bake here.  That is until now!  I've been practicing making keto low-carb cheesecakes for weeks.  The first few weeks I (shhhhhhhh) made a 4 ingredient one that I made in a mini microwave (gasp I know).  Yes, I have one again because I use it to slice my favorite charcoal bar to send out samples to clients and people who want to enjoy its amazing goodness!  They were delicious too - but I couldn't justify cooking anything in one when my only goal in cooking such a healthy diet plan is to, well make us healthy. I went on a hunt for a recipe that I wouldn't mess up and waste tons of ingredients or money.   And guess what guys, I DID IT!  I took a half ok recipe and perfected it!  That what happens when you don't give up because you failed a few times or a hundred!  LOL!  Truth.  The struggle is real for me :-D

Back to this amazing and simple cheesecake recipe!

You can see my favorite muffin pans and ingredients by clicking here. 

Prep time:  
Cook time:  
Total time:  


  • FOUR 8 oz (225 g) full-fat cream cheese packages, softened
  • FOUR large organic pasture raised eggs
  • 1/2 stick of grassfed butter softened
  • 1 cup swerve  (we now only use 1/2 cup since our taste buds have changed)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract

Many of you have asked me for the butter we use and amount.  I buy this and use half a stick.

Variations for different flavor - simply replace the maple extract with key lime, raspberry, lemon, butterscotch, etc.  We love key lime and this recipe so far the best!

  1. Preheat oven to 325F; line  muffin wells with liners.
  2. Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
  3. Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
  4. Cool to room temperature and then chill for 2 hours before serving.
  5. Store leftovers covered in the fridge for up to 1 week.


  • Serving size: 1 cheesecake
  • Calories: 187
  • Fat: 17
  • Saturated fat: 5
  • Trans fat: 0
  • Carbohydrates: 3
  • Sugar: 0
  • Sodium: 167
  • Fiber: 0
  • Protein: 5
  • Cholesterol: 96

Our kids love to pack these in their lunch box or eat them for breakfast!  I like to enjoy them as a treat a few times a week :-D  

If you make any of my recipes tag me on Instagram #jillcooksketo and I'll pick a few to show my followers!

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  1. Hi Jill! I made these last night and they are sooooooooo delicious!! How exciting to have a great, keto friendly dessert! We used Xylitol, but they were still amazing!

    1. I'm thrilled you loved them too! We are obsessed with them and change the flavor often with extracts or lemon juice! :-D

    2. Did you use the same about of Xylitol as Swerve? 1 Cup?

  2. Hi Jill, I'm excited to try this. How can I trim it down to 6 muffins?

    1. Hi, I wish I could help. Maybe ask Google? I'm not a baker and the fact that I figured out this recipe for our family was a huge kitchen victory for me. You could always cut it in half and make 12 and freeze half. I hope that helps. Have a blessed day!

  3. Hey there! These came out delicious! But when I enter the recipe into myfitnesspal, I get a very different calorie/macro breakdown.....can you clarify?

    1. Hi Kimberly! Share the macro/calories you got. I'd love to hear :-D I got mine from another app a while ago. So I can't really explain the numbers. Sorry. But I'm thrilled to hear you love them. We sure do and I still make a batch every single week and change the flavor up a little from time to time with different extracts (same ratio).

  4. Here is the info I got from per muffin (making 24 muffins w/8 ounces of cream cheese)
    Total Calories 46 Calories
    Added Sugars 0 Calories
    Saturated Fat 24 Calories
    Alcohol 1 Calories
    Protein 1 g
    Carbohydrate 1 g
    Dietary Fiber 0 g
    Total Sugars 0 g
    Added Sugars 0 g
    Total Fat 5 g
    Saturated Fat 3 g
    Monounsaturated Fat 1 g
    Polyunsaturated Fat 0 g
    SuperTracker Recipe Analysis
    Linoleic Acid 0 g
    Į Linolenic Acid 0.0 g
    Omega 3 - EPA 0 mg
    Omega 3 - DHA 4 mg
    Cholesterol 38 mg
    Minerals Amount Per Portion
    Calcium 9 mg
    Potassium 15 mg
    Sodium 19 mg
    Copper 7 µg
    Iron 0 mg
    Magnesium 1 mg
    Phosphorus 22 mg
    Selenium 2 µg
    Zinc 0 mg

  5. is it four 8oz packages of cream cheese, so a total of 32oz? Thank you :)

    1. Yes we use 4 packages of cream cheese. It makes two trays of muffins (24 total). You are most welcome and thanks for visiting my site!

    2. Thats why yhe other girls macros were different... She only ebtered in 8 oz of cream cheese

    3. Thank you! I'm going to try halving the recipe as it's just me :)

    4. Great - can't wait to hear what you think! :-D Still a HUGE family favorite!

    5. I used lemon essence instead of maple, as I love lemon, and I used monk fruit/erythritol instead of swerve.

      Then I ate all but one which I allowed my Dad to try LOL :)

      I'm making another batch today (first was two weeks ago).

    6. I'm so excited you used the lemon too! It is AMAZING in the recipe too! :-D Glad you all enjoyed them! Take a photo and tag me on Instagram!!!! #jillcooksketo #ketonecouple :-D

  6. Please confirm how many tablespoons the 1/2 stick of butter is. The Kerry gold grass fed butter stick is twice the size (16 TBS) of a standard butter stick.

    1. We use kerrygold and still use a fair amount. We are making them this weekend again and I will get exact measurement for you. We really don't measure anymore perfectly because we make them every weekend. :-D

    2. Did you figure out the kerrygold ratio?

    3. Sorry. No. I really don't measure anymore. I'll try to remember next week... but they are sticks and we use half of one. Its not the block of it.

  7. How do you make it key lime? Is there an extract?

    1. I buy the real key lime juice and use 2 tsps of it or less depending on how much we want it to taste like lime.

  8. How do you make it key lime? Is there an extract for this too? This may be a stupid question but I'm not much of a baker.

    1. Hi! Thanks for visiting and asking your question! Yes you can use key lime extract or the real juice. I'm NOT a great baker either but these are definitely my favorite recipe to bake :-D I actually feel like I perfected this one! If you use the real juice look up the amount that is equivalent to 1sp of an extract :-D

  9. Oh shoot, I just made them and thought it was 4 TO 8 oz and I halved the recipe so only have 4 oz in the whole thing!

    1. It will be OK just not as "cheesy" tasting. :-D

    2. And it will not nearly make 24 muffins...

    3. It makes 24 every single week. Have a blessed day.

  10. Replies
    1. Do you know how to make one for blogger? If its easy I will figure it out.

  11. Can these be frozen and thawed later?

    1. I don't see why not if frozen in the right container and wrapped well. We eat them too fast to freeze them. HA!

  12. Hi! I made these and also thought the recipe meant 4-8 oz of cream cheese (as in 4 to 8 oz of cream cheese). Changing the wording might help others not make the same mistake! :)

    1. I will change it - didn't realize anyone was struggling with knowing the recipe called for FOUR 8oz of cream cheese. Sorry about that.

  13. I have made them into Chocolate chip cheesecake bites. Lily's makes the best semi-sweet chips with stevia. Unfortunately they contain other ingredients like inulin which a lot of people advise against if you are keto dieting.

    1. Yes you can do that and they are VERY yummy! I agree it is HARD to find healthy chocolate to use for baking. So far we have resorted to using organic dark chocolate bards and they work great in our muffins and these cheesecake muffins too! Thanks for visiting!


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