Mini Keto Cheesecakes

Mini Keto Cheesecakes

Jump to Recipe

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.

Mini Keto Cheesecakes

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 9

Ingredients:

Crust

  • 1 cup almond flour
  • ¼ cup butter, melted and cooled
  • 1 ½ -2 tbsp powdered erythritol
  • ½ tsp vanilla extract, sugar-free

Filling:

  • 18oz. cream cheese, room temperature
  • ½ cup powdered erythritol
  • 2 small eggs
  • ½ tbsp lemon juice, freshly squeezed
  • ½ tsp vanilla extract

Instructions:

  • 1Preheat oven to 350F.
  • 2Start making the crust by placing the almond flour into a mixing bowl.
  • 3Then, add the butter, powdered erythritol, and vanilla. Mix with a spatula or wooden spoon until just combined.
  • 4Line a 9-hole muffin tin with paper liners.

instructions

  • 5Divide 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.
  • 6Bake the crust for 8 minutes. Remove from the oven and place aside to cool.
  • 7In the meantime, make the filling; beat cream cheese with powdered erythritol until smooth.
  • 8Add in the remaining ingredients and beat until combined.

instructions

  • 9Spread the filling over the baked crusts and bake in preheated oven for 30 minutes.
  • 10Remove the mini cakes from the oven and allow to cool for 5 minutes.
  • 11Remove the cakes from the muffin tin and peel the paper liners.

instructions

  • 12Chill for a couple of hours and serve.

Preparation Tips

If you want to make sure these mini cheesecakes don’t stick to the paper liners, spray them with cooking spray. Make sure your oven is set to the right temperature to prevent an overbaked custard that will break and become too dry. Another thing to note is that cheesecake tastes best when given a couple of hours to rest in the fridge, preferably overnight. And for added decor, top these cheesecakes with berries of your choice before popping in the oven.

arrow-upBROWSE CATEGORIES