Alright guys, so when I seen Keto Cheesecake, did I think I would like them. HECK NO, but everyone SWORE how amazing they were. Just the thought that these are LOW CARB and SUGAR FREE is mind blowing, but yet after I tried them, they are seriously absolutely delicious, and very addicting! Trying to eat only 1, will be very hard!
I wanted to share with you all how amazing they are, so I decided to give you step by step instructions on how I made them. Which to be honest is very easy! The hardest part about making these, is having to wait until the next day to eat them!
**Please note, this is NOT my recipe. I did re-create this recipe, which I got from a fellow ketoer @low.carb.love who I follow on IG**
- 176 calories
- 16g of fat
- 4g of protein
- 2g of net carbs
- 1/2 cup almond flour
- 2 tbsp of melted butter
- 8 oz cream cheese (1 cup)
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 fresh lemon juice
- 1 pinch of salt
- 1/4 cup of sweetener of choice (I use Monk Fruit or Xylitol)
Note | This batch of mini cheesecakes makes approximately 6-8 cheesecakes, depending on how thick you line the cupcake liners with the almond crust. If you want to make more, then simply just double the ingredients.
Preheat oven to 350 degrees. Taking your melted butter, add 1/2 cup of almond flour into the melted butter. Mix until you get a dough like consistency.
(don’t judge my muffin tin, I need a new one… desperatly)
Take cupcake tin, and place cupcake liners into tin
Take about 1/2 tsp of dough and push at the bottom of the cupcake liner. Completely covering the bottom. At this point you can decide how thick you like the crust to be. The thickness will depend on how many cupcakes come out.
Place muffin tin into oven and bake for 5 minutes. The sides will come out slightly brown.
Take your cream cheese (best if it’s room temperature) and beat it with an electric mixer until creamy. Don’t worry if you don’t have one, you can use a whisk, just make sure your cream cheese is definitely room temp, so it’s easier to mix.
Add in vanilla extract, lemon juice, 1 egg, and sugar and mix until all combined and creamy.
Spoon in about 2 tbsp of cheesecake batter on top of the crust. Filling it almost to the top.
Bake at 350 degrees for 15 minutes.
Once done the cheesecake will be slightly jiggly, and let them cool completely down in the fridge for 24 hours. If you are on a time crunch, place in a freezer
Try not to eat the whole batch!
I LOVE topping mine with good ol’ whip cream! I also like adding melted Lily Chocolate on top of it for more of a chocolate taste! This would also be good adding some shredded unsweetened coconut or even some crushed nuts! Toppings can be endless!
Hope you enjoy. Let me know if you end up making it!