Mini Keto Cheesecakes

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

Crust

  • 1/2 cup blanched almond flour
  • 1/4 cup pecans, finely chopped
  • 3 tbsp butter, melted

Cheesecake

  • 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! 😊

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