Baking a cheesecake is a very delicate process, but it doesn’t have to be! Making a batch of mini cheesecakes is a lot quicker and a lot simpler! This mini cheesecakes recipe is very keto friendly- the cream cheese is high in fat, while the erythritol and almond meal are low in carbs. You could fool anyone with these keto treats, they taste like the real thing- fluffy and refreshing.
They’re super simple to make, but to really appreciate their taste, it’s important to refrigerate them as long as you can. We refrigerated them overnight, but even a few hours will do. They will set very nicely and coaxing them out of the muffin tin won’t be too hard. To help get the mini cheesecakes out of the tins you could also line the tins with cupcake liners before baking.
Sometimes you just have a craving for cheesecake. The great thing about the Keto diet is that cheesecake is a delicious dessert we can indulge in nearly guilt free. High in fat, moderate in protein and low in carbs it’s actually a pretty complete Keto food. To be completely honest I’ve eaten cheesecake for breakfast on Keto and felt no remorse.
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
- 1/2 cup almond mea
- l 1/4 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- 3/4 cup granular no-calorie sucralose sweetener (such as Splenda®)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
- Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
- Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
- Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.