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High Protein Low Carb S'mores Cheesecake Cups - A Lighter Take on a Campfire Classic

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup almond flour
  • 2 tablespoons granulated zero-calorie sweetener (allulose or erythritol)
  • 2 tablespoons melted unsalted butter (or coconut oil)
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • For the cheesecake filling: 8 ounces light cream cheese, softened to room temperature
  • 1 cup plain nonfat Greek yogurt
  • 1/3 cup granulated allulose (or your preferred low-carb sweetener), plus more to taste
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 scoop (about 25–30 g) vanilla or marshmallow-flavored whey protein powder
  • Pinch of salt
  • For the s’mores topping: 2 ounces sugar-free dark chocolate, chopped (or chips)
  • 1/2 cup mini sugar-free marshmallows or a low-sugar marshmallow alternative
  • 1 tablespoon almond flour (for a light “graham” sprinkle)
  • 1/2 teaspoon cinnamon
  • Optional finish: Flaky sea salt, extra chocolate shavings

Method
 

  1. Prep the pan and oven. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Lightly mist the liners with nonstick spray to prevent sticking.
  2. Make the crust. In a bowl, mix almond flour, sweetener, melted butter, cinnamon, and a pinch of salt. The mixture should look like damp sand that clumps when pressed.
  3. Press the crust. Divide the crust evenly among the liners (about 1 tablespoon each). Press firmly with the bottom of a shot glass or spoon to compact. Bake for 6–7 minutes, until lightly set and fragrant. Let cool slightly while you make the filling.
  4. Beat the filling. In a mixing bowl, beat softened cream cheese until smooth and lump-free. Add Greek yogurt, sweetener, vanilla, protein powder, and salt. Beat again until creamy. Scrape the bowl. Add the egg and mix on low just until incorporated. Do not overmix.
  5. Fill the cups. Spoon the cheesecake batter over the crusts, filling each liner about 3/4 full. Tap the pan gently on the counter to pop any air bubbles.
  6. Bake. Bake at 325°F for 14–18 minutes. The edges should look set and the centers slightly wobbly. Avoid browning the tops.
  7. Cool gradually. Turn off the oven, crack the door slightly, and let the cheesecakes sit for 10 minutes. Move the pan to a wire rack to cool to room temp, then refrigerate for at least 2 hours, preferably overnight.
  8. Make the “graham” sprinkle. Stir together 1 tablespoon almond flour and 1/2 teaspoon cinnamon. This adds a toasty, graham-like finish with minimal carbs.
  9. Add the chocolate. Melt the sugar-free chocolate in short bursts in the microwave, stirring every 20–30 seconds. Spoon or drizzle a small amount over each chilled cheesecake cup.
  10. Toast the marshmallows. Place a few mini sugar-free marshmallows on each cup. Use a kitchen torch to lightly toast until golden and gooey. If you don’t have a torch, set the cups on a baking sheet and broil for 30–60 seconds, watching closely. Don’t walk away.
  11. Finish and serve. Sprinkle on the almond flour–cinnamon “graham,” add a pinch of flaky salt if you like, and let the chocolate set for a couple of minutes. Serve chilled or slightly cool.