Creamy and delicious mini cheesecakes are one of the best keto-friendly desserts. These keto cheesecake bites are low-carb and gluten-free, but you’d never guess with how amazing they taste!
Prep Time 10 min
Cook time 20 min
Cooling time 1 hr
Total time to make is 90 min
INGREDIENTS
For the Cheesecake
8 oz cream cheese
1/2 cup sweetener
1 large egg
1/2 tsp vanilla extract
1/4 tsp salt
For the Crust
1/2 cup almond flour
1 tbsp sweetener
1/4 tsp cinnamon Optional
pinch salt
2 tbsp butter, melted
INSTRUCTIONS
1. Preheat oven to 300 degrees F. Take a muffin tin (hold 6 muffins) prepare with parchment cupcake liners. Makes it easy to eat and clean up after.
2. Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
3. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
4. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
5. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
PREP TIME 10 minutes COOK TIME 20 minutes ADDITIONAL TIME 1 hour TOTAL TIME 1 hour 30 minutes.
6. Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
7. Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.
