Mini Keto Cheesecakes
Delightfully creamy and low-carb, these Mini Keto Cheesecakes are perfect for satisfying your sweet cravings without derailing your diet.
Ingredients
Crust Ingredients
- 1 cup Almond flour Can substitute with coconut flour, adjusting quantity.
- 2 tablespoons Erythritol Or use another low-carb sweetener.
- 4 tablespoons Melted butter Unsalted preferred.
Filling Ingredients
- 2 packages Softened cream cheese (8-ounce each) Ensure at room temperature.
- 3/4 cup Erythritol Or other low-carb sweetener.
- 2 large Eggs Room temperature.
- 1 teaspoon Vanilla extract Consider adding lemon zest for extra flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix together almond flour, erythritol, and melted butter until crumbly. Divide among muffin tins lined with paper cups, pressing down firmly to create a solid crust.
- In a large mixing bowl, blend the softened cream cheese and erythritol until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
Baking
- Pour the cheesecake filling over the crusts in the muffin tins, filling each about halfway.
- Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
- Allow the cheesecakes to cool on a wire rack before transferring them to the fridge. Refrigerate for at least 2 hours (or overnight for best results) before serving.
Notes
Serve with a dusting of cocoa powder, crushed nuts, or a berry compote. These cheesecakes can be made ahead of time and last about a week in the refrigerator.