Mini Strawberry Keto Cheesecakes Recipe
This Mini Strawberry Keto Cheesecake Recipe is creamy, dreamy, and refreshingly aromatic. With a rich almond flour crust with a sumptuously silky, smooth, creamy filling, this indulgent treat gives off an incredible strawberry scent and has the most desirable dessert combination of tarty, fruity, and sweet.
Ingredients
- 1 1/4 cup almond flour
- 1 tbsp erythritol
- 1/4 cup salted butter melted
- 16 oz cream cheese room temperature
- 1 scoop of Keto Shake
- 1/2 cup sour cream room temperature
- 2 large pastured eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup powdered erythritol
- Optional: berries nuts, coconut, or sugar-free chocolate chips
Instructions
- Preheat oven to 350° Use a standard size silicone muffin pan or line a regular muffin pan with muffin liners.
- In a medium mixing bowl combine the almond flour and 1 tbsp erythritol. Add melted butter to the bowl and mix until the almond flour is coated and is the texture of wet sand.
- Divide the mixture evenly amongst the 12 wells in the muffin pan. Use a spoon to evenly press the mixture down into the bottom of each muffin liner.
- Bake the crust for 5 minutes.
- In a large mixing bowl, using a hand mixer, beat eggs and erythritol together. Add cream cheese a little at a time and a scoop of Keto Shake. Beat thoroughly until all is added. Add vanilla, lemon juice, and sour cream. Beat again.
- Divide the cheesecake mixture evenly between all 12 wells in the muffin pan. If using a silicone muffin pan, place it on top of a baking sheet.
- Bake for 25 - 30 minutes at 350 degrees or until the cheesecakes are set. They will still be a little jiggly in the center. Allow to cool on the counter for 20 minutes.
- Optional: Top with berries, nuts, coconut, or sugar-free chocolate chips.
Notes
Servings: 12
Macros: Fat: 22g | Net Carbs: 4.6g | Calories: 252
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