Mini Keto Cheesecakes
"Bite-sized cheesecakes are great as party snacks and snacks you can take to work. If you need something to share with the family, then these protein-rich cheesecakes are your perfect pick. No one will tell they’re keto and they’re also healthy for anyone and everyone. What’s best, you can make them with ingredients you probably already have in your kitchen. And for added decor, top these cheesecakes with berries of your choice before popping in the oven."
Serves9 People
Preparation Time15 min
Cooking Time40 min
Cooking MethodOven
Ingredients
- 1 cup almond flour
- 1 cup melted and cooled
- 1 tablespoon powdered erythritol
- 1 teaspoon vanilla extract, sugar-free
- 18 ounce cream cheese, room temperature
- 1 cup powdered erythritol
- 2 small eggs
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
instructions
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Preheat oven to 350F.
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Start making the crust by placing the almond flour into a mixing bowl.
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Then, add the butter, powdered erythritol, and vanilla. Mix with a spatula or wooden spoon until just combined.
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Line a 9-hole muffin tin with paper liners.
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Divide the crust mixture equally among the paper liners, one tablespoon at a time. Press the mixture with back of the spoon or pestle (from the mortar) to flatten it and create a thick and firm crust.
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Bake the crust for 8 minutes. Remove from the oven and place aside to cool.
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In the meantime, make the filling; beat cream cheese with powdered erythritol until smooth.
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Add in the remaining ingredients and beat until combined.
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Spread the filling over the baked crusts and bake in preheated oven for 30 minutes.
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Remove the mini cakes from the oven and allow to cool for 5 minutes.
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Remove the cakes from the muffin tin and peel the paper liners.
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Chill for a couple of hours and serve.