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.
- Serves: 12 persons
- 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
- 1cup keto sweetener
- 1teaspoon vanilla extract
- ½teaspoon lemon extract
- ¼teaspoon salt
Step 1Gather 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 2Mix 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 3Bake for ten minutes, then let cool while you prepare the cheesecake filling. Make the Filling
Step 4Prepare 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 5Add 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 6Pour filling into the muffin cups in equal portions, over the crusts. Each cup should be at least 3/4 full.
Step 7Bake 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.