Keto Cheesecake Mini

I have been trying to follow a sugar and starch free diet, but I still get a sweet-tooth craving every now and then. Usually it’s because my husband has the craving first and then being the awesome wife I am I try to satisfy that craving.

Instead of making a whole cheesecake that we would eat in one night, I try to help control our portions by making cupcake sized cheesecakes that we can enjoy multiple nights.

Keto Cheesecake Mini-1

Crust Ingredients:

  • 1/2 cup almond flour
  • 2 TBSP butter (I use salted)

Cheesecake Ingredients:

  • 8 oz cream cheese
  • 1 large egg
  • 1/2 tsp vanilla
  • dash of salt
  • 1/4 cup powdered erythritol or other sweetener

Directions:

  1. Melt butter
  2. Mix butter and almond flour
  3. Place a teaspoon of the mixture into cupcake liners in muffin tray
    • Pat down the crust with your fingers
  4. Bake for 3-5 minutes at 350 degrees
    •  Pay attention to your oven. My oven is old and made a couple crusts a little too crispy at 5 minutes.
  5. Beat cream cheese until creamy.
    • I didn’t do a very good job “beating” my cream cheese and there were some lumps, but it didn’t make a difference in the consistency or taste.
  6. Combine cream cheese with egg, vanilla, salt and erythritol
  7. Place about a tablespoon onto each crust.
  8. Bake at 350 degrees for about 10-15 minutes.
    • Again know your oven. I only needed to leave mine in for 10 minutes.

**I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.**

I get my powdered erythritol from Amazon. The link is below:

Enjoy your sweet tooth treat and try not to eat too many in one sitting!

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