Best Keto Mini Cheesecakes Recipes

KETO MINI CHEESECAKE BITES

Steps:

• Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
• 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.
• 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.
• Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
• 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.
• 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.
• 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.

KETO MINI CHEESECAKES

Steps:

• Stir the vanilla, almond flour, some of the swerve, and melted butter together. It should be very thick, like sugar cookie dough.
• Divide the crust mixture between 12 muffin tins. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the muffin tin.
• Now you have two options. You can bake your crust for 10 - 15 minutes in a pre-heated oven at 150ºF / 175ºC. Or you can refrigerate the crust for at least one hour, and it will harden. It's quite good this way. If you bake your crust, don´t forget to let it cool completely before adding the filling.
• Combine your room-temperature cream cheese, one tsp of vanilla and one cup of powdered Swerve with a mixer until it is mixed well. It will be thick and creamy.
• Finally, mix in the heavy cream (do not beat it first.) Once those are all mixed well, it will be light and have a pudding-like texture.
• After you mix the filling, pour it on top of your cooled crust. Cover the cheesecake with a lid or plastic wrap.
• Chill your cheesecake in the fridge for at least four hours.
• Before serving drizzle your mini cheesecakes with strawberry jam or another berries jam and top with fresh berries.

BEST KETO MINI CHEESECAKES

Steps:

• Preheat oven to 350.
• Add all dry ingredients to a large mixing bowl.
• Stir in melted butter and mix thoroughly.
• Pack mixture into the bottom of muffin cups. We used the back of a spoon to spread and press it flat down.
• Bake for 10 minutes and then let cool for 10 minutes while making the filling.
• Beat together cream cheese, sweetener, vanilla, and heavy cream until creamy.
• Beat in eggs one at a time, being careful not to over mix.
• Bake for 10 minutes at 350 degrees, let cool for 10 minutes. Refrigerate for at least 2-3 hours (best if chilled over night) before enjoying.