Mini Keto Cheesecakes
This easy recipe indulges your sweet tooth without tanking your low-carb goals with a grain-free crust and luscious, creamy filling!
Ingredients
For The Crust:
- 1 1/2 cups almond flour
- 1 tablespoon brown sugar substitute
- 1 tablespoon granulated sugar substitute
- 1/2 teaspoon cinnamon
- 4 tablespoons butter melted
For The Filling:
- 2 packages cream cheese (8 ounces each)
- 1/2 cup granulated sugar substitute for smoother texture, use powdered sugar substitute
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Prepare a muffin pan with liners.
Make The Crust:
- In a medium-sized bowl, combine the almond flour, brown sugar substitute, granulated sugar substitute, cinnamon, and butter. Mix until the ingredients are well combined and form a crumb-like texture.
- Evenly distribute the mixture among the muffin cups.
- Bake for 6 minutes. Remove from oven. Let cool while you make the filling.
- Reduce oven temperature to 300°F.
Make The Filling:
- In a large mixing bowl, mix together the cream cheese and granulated sugar substitute.
- Add one egg at a time, mixing well after each, until both are well incorporated.
- Add the vanilla extract, lemon extract, and salt. Mix well.
- Distribute the filling evenly among the muffin cups. Bake until the edges of the mini cheesecakes are set and the centers jiggle only slightly when you gently tap the pan, about 20 minutes.
- Remove from oven and let the cheesecakes cool in the pan for 10 minutes. Transfer the pan to the fridge and let the cheesecakes chill for at least 3 hours or overnight. Serve cold.
Nutrition
Calories: 131kcalCarbohydrates: 10gProtein: 7gFat: 8gSaturated Fat: 2gSodium: 203mgFiber: 1g
Tried this recipe?Let us know how it was!