Keto Mini Cheesecakes
Delight in these rich and creamy keto mini cheesecakes, perfect for satisfying your sweet tooth without derailing your health goals.
Ingredients
Crust Ingredients
- 1 cup Almond flour Can substitute with crushed nuts
- 2 tablespoons Melted butter Provides richness
- 1 tablespoon Low-carb sweetener Choose erythritol or stevia
Filling Ingredients
- 16 oz Softened cream cheese Full-fat for best texture
- 1/2 cup Low-carb sweetener Adjust based on taste
- 2 large Eggs Binds the filling
- 1 teaspoon Vanilla extract Enhances flavor
- 2 tablespoons Lemon juice For a zing
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine almond flour, melted butter, and sweetener. Press firmly into the bottom of lined muffin tins or silicone molds.
- Blend softened cream cheese until smooth. Add low-carb sweetener, eggs, vanilla extract, and lemon juice; beat until fully combined and smooth.
- Pour the cheesecake filling over the crusts, filling each mold about three-quarters full.
- Bake for 20-25 minutes or until filling is set with a slight jiggle in the center.
- Cool at room temperature before refrigerating for at least 2 hours to achieve a velvety texture.
- Top with whipped cream or fresh berries before serving.
Notes
Ensure that cream cheese is at room temperature before blending. Consider using a water bath for even baking. These mini cheesecakes store well in the refrigerator for up to a week or can be frozen for a month.