Creamy and Delicious: How to Make Keto Mini Cheesecake

Ingredients

Cheesecake

• 16 oz cream cheese

• 1 cup powdered sweetener

• 2 large eggs

• 1 tsp pure vanilla extract

Crust

• 1 cup almond flour

• 2 tbsp Sweetener

• 4 tbsp unsalted butter melted

• 1/4 tsp cinnamon optional

• pinch salt

Directions

1. Preheat oven to 350°F/180°C. Line a muffin pan with 12 paper or silicone cupcake liners. Spray with non-stick cooking spray. Set aside.

2. Make the crust: In a large bowl, combine almond flour, melted butter, sweetener, cinnamon, and a pinch of salt. Mix well to combine.

3. Add four tablespoons of melted butter and stir to combine.

4. Firmly press about a tablespoon of crust mixture in each liner.

5. Bake for 5-8 minutes in the preheated oven or just until it starts to brown.

6. Make the cheesecake filling: Add the softened cream cheese, eggs, sweetener, vanilla extract, and salt to a large bowl. Use an electric mixer to beat them until smooth and creamy.

7. Pour the cheesecake filling over each cooked crust. You’ll need about a tablespoon per mini keto cheesecake.

8. Bake for 18-20 minutes or until the tops look set, but still soft to touch. Allow to cool in the pan, then refrigerate for at least 2 hours.