Happy Valentine’s Day, my friends!

I am running late, but it’s not too late to whip together these deliciously sweet Almond Cherry Mini Cheesecakes for the loves of your life! Husband, wife, parents, kids, and best friends will all love them. The low-carb ingredients keep you on track and still taste great.

I used Duncan Hines/Comstock Cherry Pie Filling, with no sugar added. The Lite version also works. Or you can use 1 cup sliced strawberries mixed with 1/4 cup sugar substitute and given time in the ‘fridge to make syrup.

While I used almond extract to add the complimentary flavor, you can use vanilla if you prefer.

Almond Cherry Mini Cheesecakes

Shortbread Cookie Base:
1/2 cup Almond Flour
1/2 cup Low Carb Flour
3 tablespoons Swerve Confectioner’s Sugar
3 tablespoons Butter, softened
1 teaspoon Almond Extract or Vanilla Extract

Cake Batter
1 8 oz package Cream Cheese, well softened
1 cup Whole Milk Ricotta Cheese
3/4 cup Sugar Substitute
1 1/2 tablespoon Carb Counters All-purpose Flour or 1 tablespoon Coconut Flour
2 large Eggs
1 tsp Almond Extract
1/4 cup (58g) Sour Cream
1/4 cup Heavy Cream

Cherry Pie Filling, sugar-free or no added sugar
Whipped Cream Topping (Cool Whip or Homemade)

Preheat oven to 325 degrees (F). Prepare a 12-well cupcake tin or two 6-well tins with paper or foil cupcake liners—no need to spray or oil the papers.

Whisk flour, almond flour, and confectioners sugar in a small bowl. Add softened butter and almond or vanilla extract. Mix together until a stiff dough forms. Set aside.

Use a small bowl to whisk sugar substitute with flour until blended.
In a large bowl, add cream cheese, cut into pieces, and ricotta cheese, and use a mixer to combine until smooth. Pour the sugar mixture into the bowl and blend together.

Add eggs, one at a time, mixing until each is combined. Use a silicone spatula to scrape the sides and bottom of the bowl, making sure to get all the ingredients blended. Add almond or vanilla extract, sour cream, and heavy cream and mix until they are combined.

Tap the bowl on the counter several times to clear any air bubbles. Let sit.

Take one tablespoon of shortbread dough and flatten it to fit the bottom of the prepared muffin cup. This should be very thin. Press onto the paper liner bottom. Repeat for each muffin cup.

Tap the mixing bowl against the countertop about 30 times to release some air bubbles. Divide the mixture among muffin cups filling each nearly to the top of the cupcake liner.

Bake for about 20 to 23 minutes. Cupcakes will look firm, and the center may jiggle a little. Don’t overbake. Remove and let cool for an hour. Cover with plastic wrap and refrigerate until ready to serve.

The cupcakes will deflate to make a well in the center, perfect for filling. Spoon in fresh fruit, a tablespoon of jam, caramel, or chocolate sauce to suit your fancy.

Makes 12 min cupcakes.

Nutrition information is calculated on a website based on the ingredients I used. They may not be exact but should be close to accurate.

For Valentine’s Day, I topped mine with cherry pie filling.

Cherry Topping

1/2 cup Comstock Lite or No Sugar Added Cherry Pie Filling
6 tablespoons Whipped Cream Topping

Spoon 1/2 tablespoon of the filling into each cupcake well. Top with 1/2 tablespoon whipped cream. You can get valentine’s cupcake liners and heart-topped picks to decorate if you’d like.

Total Net Carbs for each Almond Cherry Mini Cheesecake = 5.3 g