The Best Keto Mini Cheesecakes Ever!

Baking a cheesecake is a very delicate process, but it doesn’t have to be! Making a batch of mini cheesecakes is a lot quicker and a lot simpler! This mini cheesecakes recipe is very keto friendly- the cream cheese is high in fat, while the erythritol and almond meal are low in carbs. You could fool anyone with these keto treats, they taste like the real thing- fluffy and refreshing.

They’re super simple to make, but to really appreciate their taste, it’s important to refrigerate them as long as you can. We refrigerated them overnight, but even a few hours will do. They will set very nicely and coaxing them out of the muffin tin won’t be too hard. To help get the mini cheesecakes out of the tins you could also line the tins with cupcake liners before baking.

Ingredients

Crust

1/2 cup almond meal

2 tbsp butter

Cheesecake

8 oz. cream cheese

1 large egg

1/2 tsp vanilla extract

1/2 tsp lemon juice

1 pinch salt

1/4 cup So Nourished erythritol sweetener

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