Mini Cheesecakes
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
Servings
|
Ingredients
Crust
- 3/4 cup Almond Flour
- 3 1/2 Tablespoons butter melted
Cheesecake Filling
- 12 ounces regular cream cheese softened at room temperature
- 1/4 cup monk fruit sweetener
- 1 large Egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Ingredients
Crust
Cheesecake Filling
|
Instructions
- Preheat oven to 350° and place 12 cupcake liners into a muffin tin.
- Combine butter and almond flour and scoop approximately 1 teaspoon of the mixture into the bottom of each cupcake liner. Use fingers to spread and press down until compacted to form a crust base.
- Place in oven to bake for approximately 10 minutes or until slightly golden brown.
- Use a mixer to beat the cream cheese until soft anf fluffy. Add egg and blend.
- Add monk fruit sweetener and mix.
- Add vanilla extract and salt, then mix again.
- Scoop filling onto the crusts and bake for approximately 20 minutes, ensuring that the filling rises and begins to firm.
- Remove from oven and allow to cool. Then place in refrigerator overnight.
- Enjoy these plain or top with your favorite keto-friendly fruit toppings such as blueberries.
Recipe Notes
Nutrition Facts
Mini Cheesecakes
Amount Per Serving
Calories 149
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 8.3g
42%
Cholesterol 59.4mg
20%
Sodium 112.4mg
5%
Total Carbohydrates 2.3g
1%
Net Carbohydrates 2.1g
1%
Dietary Fiber 0.2g
1%
Sugars 0.6g
Protein 3.1g
6%
* Percent Daily Values are based on a 2000 calorie diet.
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