Keto Mini Cheesecake

These individual-sized cheesecakes are creamy, delicious, and perfect for satisfying your sweet tooth while following a low-carb or keto diet.

Ingredients

• 
  Almond Flour

  1 cup

• 
  Melted Butter

  1/4 cup

• 
  Cream cheese (softened)

  2 (8 oz) packages

• 
  Stevia or Equal Gold

  1/2 cup

• 
  Large Eggs

  2 pieces

• 
  Vanilla Extract

  1 teaspoon

Steps

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the almond flour and melted butter until they form a crumbly texture.
3. Divide the almond flour mixture evenly among 6 muffin tin cups. Press the mixture down firmly to form the crust.
4. In another mixing bowl, beat the cream cheese and low-carb sweetener together until smooth and creamy.
5. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.
6. Divide the cream cheese mixture equally among the muffin tin cups, pouring it over the crust.
7. Smooth out the tops using a spatula and tap the muffin tin gently on the counter to remove any air bubbles.
8. Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the cheesecakes are set and slightly golden on top.
9. Remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes.
10. After cooling, transfer the mini cheesecakes to a wire rack to cool completely.
11. Refrigerate the mini cheesecakes for at least 1 hour before serving to allow them to set fully.

Nutritional Value