Creamy and delicious mini cheesecakes are one of the best keto-friendly desserts. These keto cheesecake bites are low-carb and gluten-free, but you’d never guess with how amazing they taste!.
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Additional Time: 1 Hour | Total Time: 1 Hour 30 Minutes | Yield: 6 Mini Cheesecakes.
INGREDIENTS:
For the Cheesecake:
8 oz cream cheese.
1/2 cup sweetener.
1 large egg..
1/2 tsp vanilla extract.
1/4 tsp salt..
For the Crust:
1/2 cup almond flour.
1 tbsp sweetener.
1/4 tsp cinnamon.
pinch salt.
2 tbsp butter, melted.
INSTRUCTIONS:
-Preheat oven to 300 degrees F.
-Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
Make the crust:
-Combine almond flour, sweetener, cinnamon and salt in a mixing bowl.
-Stir well to break up any lumps in the almond flour.Add the melted butter to the dry ingredients, and stir to combine.
-Using your fingertips, press down flat into the bottom of the muffin tin.
-Bake for 10-15 minutes, until just beginning to brown.
-Remove, and let cool at least 10 minutes while you make the batter.
Make the cheesecake batter:
-In a large mixing bowl, beat the softened cream cheese until .smooth. Add the sweetener, egg, vanilla extract, and salt.
-Stir together until well combined.Pour the cheesecake batter on top of the crusts.
-Bake for 18-20 minutes.
-Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.Remove from the oven.
-Let cool on the counter for 30 minutes, then cover and chill in the refrigerator.
NOTES:
-To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.
-If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
-If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
-Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.
NUTRITION INFORMATION: YIELD:6
SERVING SIZE: 1Amount Per Serving: Calories: 194| Total Fat: 18g | Saturated Fat: 11g | Trans Fat: 0g | Unsaturated Fat: 10g | Cholesterol: 79mg | Sodium: 179mg | Carbohydrates: 2g | Fiber: 0g | Sugar: 1g| Protein: 4g