Keto Candy Corn Cheesecakes

Keto Halloween is here! This Keto Candy Corn Cheesecakes are the perfect low carb dessert recipe that you can make with your kids..or even just for yourself.

They look super cute with their orange, yellow and white layers. The orange whipped topping also tastes delicious.

They are the kind of dessert you want to take to parties and family events.

Even those who don't eat keto will be raving about these..I can guarantee.

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I don't know about you, but I never liked candy corn as a kid. I was always more of a chocolate person. I found it too sickly sweet (even as a kid!).

But some people I know love it and it really is a signature halloween treat so I feel like, as much as I disliked it myself, we still can't get rid of Candy Corn. It's a classic.

Now thankfully these keto halloween cheesecakes are much more enjoyable and not TOO sweet. They have a decent amount of sweetener in the filling and whipped topping and less in the crust to balance everything out.

The result is a delicious classic cheesecake with a “cookie” crust. Delicious.

*I do want to note, this recipe was inspired by Lindsay's Mini Candy Corn Cheesecake Recipe over at Live Love and Sugar. Her little classic cheesecakes look fantastic! I knew I had to make a keto version ASAP!

I only wish I could have come up with a low carb ghost topper as cute as the original, haha.

The crust of these keto candy corn cheesecakes is made up of almond flour, cocoa powder, powdered monkfruit/erythritol sweetener, salt, butter and black food colouring.

This blend resembles the classic oreo cookie crust we all know and love.

The almond flour provides a nice base while the cocoa powder adds the rich chocolate flavour (I recommend using a high quality cocoa powder like Rodelle for this).

The sweetener used throughout this recipe is a powdered monkfruit and erythritol blend. You can usually find it online or in local health shops, though the powdered kind tends to be a little more difficult to locate.

It blends seamlessly into no bake and baked desserts leaving no weird crunch behind.

This low carb sweetener also has a fantastic flavour that is hard to find with any other sweetener. It's very similar to sugar.

Lastly, the black food colouring in the crust is a gel form. You can really use any black food colouring but this is a brand I prefer to use for all of my food colourings in this recipe.

For the filling of this Low Carb Candy Corn Cheesecake, it's surprisingly simple and a pretty standard cheesecake recipe..minus the addition of food colouring of course.

The filling is made up of cream cheese, sour cream, egg, vanilla extract and the same sweetener mentioned above,

Very simple but DELICIOUS.

I never understood recipes that didn't use a combination of sour cream and cream cheese in their cheesecakes..it's just so much tastier! The sour cream adds this “tang” that you can't get with cream cheese alone.

Finally, for the whipped topping on these mini keto halloween cheesecakes, we use some whipped cream, vanilla extract and powdered monkfruit/erythritol sweetener along with orange food colouring.

The topping is easy, simply whip everything to stiff peaks and you're good to go!

It's great because it's a lighter topping rather than a standard frosting, which allows the cheesecake to shine.

And there you have it! Those are the 3 layers of our beautiful little low carb halloween cheesecakes.

Serve them chilled surrounded by a halloween display and you are bound to get compliments!

Ingredients In Keto Candy Corn Cheesecakes

Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Cocoa Powder– The cocoa powder I use in this recipe is this one. It’s not a dark cocoa powder so you will need black food colouring if you still want the black colour of a cookie crumb crust OR you can buy a dark cocoa powder such as this one.
Black Food Colouring – I highly recommend this food colouring as it’s super rich in colour and a little goes a long way!
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
Gel Food Colourings – This is the bran I used for all of my food colourings in this recipe but I've also used the black food colouring before that I mentioned above!

Tools I Used To Make These Low Carb Candy Corn Cheesecakes

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Muffin Tin
Muffin Liners
Oil For Greasing
Hand Mixer
Mixing Bowls
Spatula

Tips For Making Keto Halloween Cheesecakes

Feel free to get creative and add orange or lemon extracts/zest to the orange and yellow layers of the cheesecake or in the orange whipped frosting!
Make sure the cheesecakes are fully cooled before you attempt to top them with the whipped topping.
When layering the fillings for the cheesecakes, it doesn't have to go perfectly to the edge but that is the part you will see outside the muffin liner. Either way, you'll be able to see the layers as you bite into the cheesecake!

Storage Instructions For Low Carb Candy Corn Halloween Cheesecakes

You can store these keto low carb halloween cheesecakes in an airtight container in the fridge for up to 5 days (try to store them where the tops won't be destroyed. We use a cupcake container)
You can also try freezing these in the same airtight container but generally cheesecake and whipped topping is best served fresh.

Keto Candy Corn Cheesecakes Recipe

Serves: 8 Candy Corn Cheesecakes

Ingredients:

Crust

3/4 cup almond flour, 85g
1/4 cup cocoa powder, 24g
3 tbsp powdered monkfruit/erythritol sweetener, 36g
3 1/2 tbsp salted butter, melted, 52g
1/2 tsp back food colouring, optional, just makes your crust look more like traditional cookie crumb crust!
pinch of salt (add 1/8 tsp if using unsalted butter)

Cheesecake

1x 8 oz brick of cream cheese, softened
5 tbsp sour cream, 75g
1/2 cup powdered monkfruit/erythritol sweetener 90g
1 egg
1 tsp vanilla extract
orange gel food colouring
yellow gel food colouring

Orange Whipped Topping (Optional)

1/2 cup heavy cream, 125ml
1/4 tsp vanilla extract
3 tbsp powdered monkfruit/erythritol sweetener, 36g
orange gel food colouring

Directions:

Pre-heat oven to 350*F.
In a bowl, whisk together your crust's dry ingredients including; almond flour, cocoa powder, sweetener and salt.
Add the melted butter and black food colouring. Mix well until a crumbly dough is formed.
Line a muffin tin with 8 muffin liners and lightly spray oil to grease each one.
Press the crust evenly into the bottom of muffin liners leaving about 2-3 tbsp of dough for later (don't over-fill with crust).
Bake the crusts for 10min, then remove and let them cool while you make the filling.
To make the cheesecake filling, beat together the cream cheese and sour cream until smooth.
Add your sweetener, vanilla extract and egg. Beat again just until smooth (don't over-beat).
Pour your cheesecake batter evenly into 3 separate bowls. Add orange food colouring to one bowl and yellow food colouring to another. Leave the last bowl as it is.
To assemble, evenly disperse the yellow food colouring among each of the muffin tins, gently use the spoon to help spread it over the top of the crust.
Next pour your orange cheesecake batter the same way over top of the yellow batter and again use a spoon to gently spread it out (make sure not to mix the two layers). Repeat this process one more time with the white cheesecake filling.
Place the cakes into the oven and bake for 10min. After 10min, shut-off the oven but leave the cakes in for another 20min with the door shut.
Let the cheesecakes cool on the counter for a bit before placing them in the fridge to finish cooling.
Meanwhile, you can make your whipped topping by beating together the heavy cream, powdered monkfruit/erythritol sweetener, vanilla extract and orange food colouring until stiff peaks form.
Gently remove the cheesecakes from the muffin tins and pipe the whipped topping over each one using a piping bag OR a plastic ziplock bag with the corner cut off.
Sprinkle the tops of the cheesecakes with the leftover crust mixture and serve chilled! Enjoy your Keto Candy Corn Cheesecakes!

Nutrition for 1/8th of recipe (1 candy corn cheesecake): 294 calories | 28g fat | 3.5g NET carbs | 5.6g protein | 2.1g fiber

You can store these keto low carb halloween cheesecakes in an airtight container in the fridge for up to 5 days (try to store them where the tops won't be destroyed. We use a cupcake container)

You can also try freezing these in the same airtight container but generally cheesecake and whipped topping is best served fresh.

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Keto Candy Corn Cheesecakes Recipe

Prep Time40

Cook Time30

Refrigeration Time30

Total Time1 40

Course: Dessert

Keyword: halloween cheesecake, keto candy corn cheesecakes, keto cheesecake, keto halloween, keto halloween cheesecake, low carb cheesecake, low carb halloween

Servings: mini halloween cheesecakes

Calories: 294kcal

Ingredients

Crust

3/4 cup almond flour 85g
1/4 cup cocoa powder 24g
3 tbsp powdered monkfruit/erythritol sweetener 36g
3 1/2 tbsp salted butter melted, 52g
1/2 tsp back food colouring optional, just makes your crust look more like traditional cookie crumb crust!
pinch of salt add 1/8 tsp if using unsalted butter

Cheesecake

1 x 8 oz brick of cream cheese softened
5 tbsp sour cream 75g
1/2 cup powdered monkfruit/erythritol sweetener 90g
1 egg
1 tsp vanilla extract
orange gel food colouring
yellow gel food colouring

Orange Whipped Topping (Optional)

1/2 cup heavy cream 125ml
1/4 tsp vanilla extract
3 tbsp powdered monkfruit/erythritol sweetener 36g
orange gel food colouring

Instructions

Pre-heat oven to 350*F.
In a bowl, whisk together your crust's dry ingredients including; almond flour, cocoa powder, sweetener and salt.
Add the melted butter and black food colouring. Mix well until a crumbly dough is formed.
Line a muffin tin with 8 muffin liners and lightly spray oil to grease each one.
Press the crust evenly into the bottom of muffin liners leaving about 2-3 tbsp of dough for later (don't over-fill with crust).
Bake the crusts for 10min, then remove and let them cool while you make the filling.
To make the cheesecake filling, beat together the cream cheese and sour cream until smooth.
Add your sweetener, vanilla extract and egg. Beat again just until smooth (don't over-beat).
Pour your cheesecake batter evenly into 3 separate bowls. Add orange food colouring to one bowl and yellow food colouring to another. Leave the last bowl as it is.
To assemble, evenly disperse the yellow food colouring among each of the muffin tins, gently use the spoon to help spread it over the top of the crust.
Next pour your orange cheesecake batter the same way over top of the yellow batter and again use a spoon to gently spread it out (make sure not to mix the two layers). Repeat this process one more time with the white cheesecake filling.
Place the cakes into the oven and bake for 10min. After 10min, shut-off the oven but leave the cakes in for another 20min with the door shut.
Let the cheesecakes cool on the counter for a bit before placing them in the fridge to finish cooling.
Meanwhile, you can make your whipped topping by beating together the heavy cream, powdered monkfruit/erythritol sweetener, vanilla extract and orange food colouring until stiff peaks form.
Gently remove the cheesecakes from the muffin tins and pipe the whipped topping over each one using a piping bag OR a plastic ziplock bag with the corner cut off.
Sprinkle the tops of the cheesecakes with the leftover crust mixture and serve chilled! Enjoy your Keto Candy Corn Cheesecakes!

Notes

Ingredients Links

Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Cocoa Powder– The cocoa powder I use in this recipe is this one. It’s not a dark cocoa powder so you will need black food colouring if you still want the black colour of a cookie crumb crust OR you can buy a dark cocoa powder such as this one.
Black Food Colouring – I highly recommend this food colouring as it’s super rich in colour and a little goes a long way!
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
Gel Food Colourings – This is the bran I used for all of my food colourings in this recipe but I've also used the black food colouring before that I mentioned above!

Tips

Feel free to get creative and add orange or lemon extracts/zest to the orange and yellow layers of the cheesecake or in the orange whipped frosting!
Make sure the cheesecakes are fully cooled before you attempt to top them with the whipped topping.
When layering the fillings for the cheesecakes, it doesn't have to go perfectly to the edge but that is the part you will see outside the muffin liner. Either way, you'll be able to see the layers as you bite into the cheesecake!

Storage Instructions

You can store these keto low carb halloween cheesecakes in an airtight container in the fridge for up to 5 days (try to store them where the tops won't be destroyed. We use a cupcake container)
You can also try freezing these in the same airtight container but generally cheesecake and whipped topping is best served fresh.