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keto mini cheesecake low carbs
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Preheat the oven to 350°F. To make the crust, melt some butter until liquid and mix in your
almond meal until you have some that feel like crumbly play dough.
Mix to make your crust
Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. Tip: line your pan with cupcake liners for easy removal! Cheesecake is very soft and if hard to scoop out without causing damage! Bake these crusts for about 5 minutes. They’ll come out slightly brown and crispy.
Press almond meal into your cups
Then take your room temperature cream cheese and beat it with an electric hand mixer or
standing mixer until creamy. Then add vanilla extract, lemon, an egg and your sugar substitute,
erythritol in our case. Beat until all combined.
Your batter is ready for baking!
Use an ice cream scooper to fill all the crust-bottomed muffin tin cups evenly almost to the top
(the mini cheesecakes will rise while in the oven but will flatten while refrigerating). You can also
line each cup with a cupcake liner to make removing the mini cheesecakes easier.
Ready for the oven
Bake at 350°F for about 15 minutes. The mini cheesecakes should be slightly jiggly. Let them
cool in the refrigerator for ideally 24 hours. But if you’re strapped for time, try putting them in the
freezer for as long as you can.
Baked and straight to the fridge
Once the mini cheesecakes are done the cooling, slide a knife around the edges of each muffin cup
to loosen them up. Then use a fork and your hands to help them out cleanly. As a delicious
bonus, slice up some strawberries and arrange them however you like on top of the mini cheesecakes.
Cut thin strawberry slices
We arranged ours in a flower pattern and added a dot of coconut butter in the middle to finish
them off. keto mini cheesecake
