Keto Mini Cheesecake
Craving creamy cheesecake, but don’t feel like standing in the kitchen forever to make it? We can understand that very well, which is why we really wanted to share this recipe for our easy Keto Mini Cheesecake with you!
Ingredients for Keto Mini Cheesecake:
Ingredients for the cookie base:
60g almond flour
35g soft butter
25g erythritol
Ingredients for the cheesecake filling:
120g cream cheese (heavy cream)
90g sour cream
50g erythritol
1 egg
1/2 tsp vanilla extract
1/8 lemon (zest)
Instructions:
Preheat your oven to 350 °F.
Put the ingredients for the cookie base in a bowl and knead them with your hands until you get an even dough.
Divide the cookie dough among 6 cups of a silicone muffin tin and press it into the cups until it forms an even base.
Pre-bake the muffin tin with the cookie base for about 6-7 minutes without the filling.
Take the cookies out of the oven after the 6-7 minutes and reduce the heat to 330°F.
Let the muffin tin with the cookie base cool down while you prepare the filling.
Put all the ingredients for the filling in a bowl and beat them with a hand mixer or whisk until you get an even mixture.
Divide the filling among the cups of your muffin tin and bake your low carb cheesecake muffins for about 30 minutes at 330°F.
Let the baked cheesecake muffins cool down a bit before you put them and the muffin tin into the fridge for at least 2 hours.
Serve with strawberry sauce and fresh blueberries.
More Delicious Keto Cake Recipes
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