Mini Keto Cheesecakes are the perfect sweet treat for dieting cheesecake lovers! I didn’t have any fresh berries on hand, but I always keep jars of Smucker’s Sugar Free Blueberry Preserves, strawberry, and raspberry in the fridge.
Mini Keto Cheesecakes
- 1/2 cup blanched almond flour
- 1/4 cup pecans, finely chopped
- 3 tbsp butter, melted
- 8 oz cream cheese, softened
- 1/3 cup Monk Fruit in the Raw Baking Blend
- 1 large cage-free brown egg
- 1 tsp lemon juice, fresh squeezed or extract
Preheat oven to 350°F. Prepare a muffin tin with paper cupcake liners.
Combine the almond flour with melted butter and pecans. Divide mixture between 9 liners. Bake for 5 minutes.
Whisk together the cream cheese, monk fruit, egg, and lemon. Fill each cookie cup with a tablespoon or so of cheesecake batter, dividing all between the 9 cups.
Bake for 15 minutes until set, but still a little jiggly. Refrigerate for several hours or overnight.
Enjoy as they are or top with fresh sliced berries or sugar-free preserves.
I adore peanut butter. I can eat it by the spoonfuls. I’m always on the hunt for the lowest carb peanut butter that tastes great. I’m not very fond of the other nut butters. A jar of my current favorite (Great Value Organic Peanut Butter) was sitting on the table. I had to give it a try on one of these delightful little cheesecakes. So YUM! 😋 Next time I might put some of the peanut butter in the cheesecake mix and drizzle the top with Smucker’s sugar-free chocolate syrup. I can’t imagine how that could go wrong. 😃
Happy eating! 😊