Simple Keto Mini Cheesecakes

Simple Keto Mini Cheesecakes

Simple Keto Mini Cheesecakes

This recipe is designed to teach everyone how to make simple keto mini cheesecakes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 7 mini cheesecakes

Ingredients

Crust

  • 14 TBS fine almond flour if allergic to nuts use seed flour or crush up crisp cookies into fine crumbs
  • 2 1/2 TBS golden monkfruit sweetener or brown sugar sweetener of choice can also use a granulated sweetener of choice instead
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 2 TBS butter, melted and cooled

Filling

  • 8 oz room temperature cream cheese, softened
  • 1/4 cup monkfruit sweetener or granulated sweetener of choice
  • 1/4 tsp vanilla extract
  • 1 large egg, room temperature
  • toppings of choice

Instructions

  • Preheat oven to 325 degrees. Lightly grease 7 muffin cup molds

Crust

  • In a small bowl use a fork and stir together the dry ingredients until there are no lumps. Add the vanilla and butter. Use fork or fingers and combine the vanilla and butter with the dry ingredients until all the dry ingredients are moist
  • Divide the crust mixture evenly between the 7 cupcake/muffin cups. (About 2 TBS in each cup) Use fingers and press the crust firmly and evenly into the bottom of the cupcake/muffin cups. Place in the refrigerator until the filling is made

Filling

  • In a large mixer bowl beat the cream cheese on medium for 1 minutes or until it smooth and creamy
  • Scrape down the sides of the bowl. Add the sweetener and the vanilla. Beat on medium another 30 seconds or until combined and smooth
  • Scrape down the sides of the bowl again. Add the egg. Beat on medium for 1 minute or until light and fluffy
  • Scrape down the sides of the bowl and push the filling to the center of the bowl
  • Remove the pan with the crust from the refrigerator. Divide the filling evenly between the prepared cups (about 3 TBS in each cup)
  • Use a knife and spread the filling evenly throughout the cups making sure the top is smooth
  • Place in the preheated oven. Bake at 325 degrees for about 25 minutes or until the cheesecakes are no longer wet and they are slightly golden around the edges
  • Remove from the oven. They will be soft but will firm up as they cool. Allow to cool in the pan for about 30 minutes or until they have come to room temperature
  • Place in the refrigerator. Chill at least 2 hours or until firm. Remove from the refrigerator. Carefully remove from the cupcake/muffin cups. Top with desired toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days


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