Mini Cheesecakes
Servings Prep Time
12Servings 20minutes
Cook Time
30minutes
Servings Prep Time
12Servings 20minutes
Cook Time
30minutes
Ingredients
Crust
Cheesecake Filling
Instructions
  1. Preheat oven to 350° and place 12 cupcake liners into a muffin tin.
  2. 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.
  3. Place in oven to bake for approximately 10 minutes or until slightly golden brown.
  4. Use a mixer to beat the cream cheese until soft anf fluffy. Add egg and blend.
  5. Add monk fruit sweetener and mix.
  6. Add vanilla extract and salt, then mix again.
  7. Scoop filling onto the crusts and bake for approximately 20 minutes, ensuring that the filling rises and begins to firm.
  8. Remove from oven and allow to cool. Then place in refrigerator overnight.
  9. 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.