Cheesecake Cups — Diabetic-Friendly Recipe
🧾 Ingredients
Crust
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp erythritol or monk fruit sweetener
Cheesecake Filling
- 1 cup softened Cream Cheese
- ¼ cup Greek yogurt (unsweetened)
- 3 tbsp monk fruit or erythritol sweetener
- 1 egg
- 1 tsp vanilla extract
- Optional topping: fresh Strawberry or Blueberry
🍳 Instructions
- Preheat oven
Heat oven to 175°C (350°F) and line a muffin tray with cupcake liners. - Make the crust
Mix almond flour, melted butter, and sweetener.
Press about 1 tablespoon into the bottom of each liner. - Prepare filling
Beat cream cheese until smooth. Add Greek yogurt, sweetener, egg, and vanilla. Mix until creamy. - Fill cups
Spoon the cheesecake mixture over each crust. - Bake
Bake for 15–18 minutes until the center is set. - Cool and chill
Let cool, then refrigerate for 1–2 hours before serving. - Add toppings
Garnish with fresh berries.
🩺 Why This Is Better for Diabetes
✅ No refined sugar
✅ Almond flour crust = lower carbs
✅ Protein and fat slow glucose spikes
✅ Small portions help with blood sugar control
🍽️ Approx Nutrition (per cup)
- Calories: ~130
- Carbs: ~4–5 g
- Protein: ~4 g
- Fat: ~10 g
