Keto Cheesecake Bites
A recipe for miniature cheesecakes baked in muffin tins, with a keto sweetener used in place of granulated sugar, and a grain-free crust.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- For the crust:
- 1cup almond flour
- 2tablespoons coconut flour
- ¼cup granulated keto sweetener
- ¼cup butter, melted
- ½teaspoon salt
- For the filling:
- 16ounces cream cheese, at room temperature
- 3eggs
- 1cup keto sweetener
- 1teaspoon vanilla extract
- ½teaspoon lemon extract
- ¼teaspoon salt
Instructions
Step 1
Gather your ingredients. Preheat the oven to 325 F. Prepare a 12-cup muffin pan for baking by spraying liberally with cooking spray or lining with nonstick paper cups.Step 2
Mix all crust ingredients together in a medium-sized mixing bowl. Fill each cup in the muffin pan with 1 1/2 tablespoons of the crust mixture. Press mixture firmly into the muffin cups with your hands or a spoon.Step 3
Bake for ten minutes, then let cool while you prepare the cheesecake filling. Make the FillingStep 4
Prepare the cheesecake filling by beating the softened cream cheese on high speed in a stand mixer (or with a hand mixer) until smooth and fluffy. This will take about 2 minutes.Step 5
Add eggs one at a time, beating well after each egg is added until thoroughly incorporated. Add sweetener, extracts, and salt. Beat briefly to combine.Step 6
Pour filling into the muffin cups in equal portions, over the crusts. Each cup should be at least 3/4 full.Step 7
Bake for twenty minutes, then remove from oven and let cool for 1 hour. Refrigerate for 2 to 3 hours, until cool to the touch, before unmolding and serving.