These Keto mini cheesecakes are rich, creamy, and filling, but they don't make you feel bad. They are low in carbs and great for people on a ketogenic diet because they are made with almond flour and erythritol.
Ingredients: 1 cup almond flour. 2 tbsp powdered erythritol. 3 tbsp butter, melted. 8 oz cream cheese, softened. 1/4 cup powdered erythritol. 1 large egg. 1 tsp vanilla extract. 1/4 cup sour cream.
Instructions: Preheat your oven to 325F 160C and line a muffin tin with paper liners. In a bowl, mix almond flour, 2 tbsp powdered erythritol, and melted butter until combined. Press this mixture evenly into the bottom of each muffin cup. In another bowl, beat cream cheese and 1/4 cup powdered erythritol until smooth. Add egg and vanilla extract, then beat until well combined. Pour in sour cream and mix until smooth. Divide the cream cheese mixture evenly among the muffin cups. Bake for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly. Allow the cheesecakes to cool completely in the muffin tin before transferring them to the refrigerator to chill for at least 2 hours. Once chilled, serve and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
anya charikov mickleburgh
