I have been doing Keto for a little over a month now and I finally figured out a good recipe for mini cheesecakes. This recipe is a combination/modification of my friend Jacob Philips’ recipe and this one I found online. I highly recommend swerve for the sweetener. I used the powdered version and it measures just like sugar.
Need bowl, mixer, muffin tin, and cupcake paper.
¾ C Almond Flour
3 Tbsp Melted Butter
½ tsp Vanilla Extract
½ Tbsp Cinnamon
½ tsp Sugar Equivalent
2 – 8 oz Blocks of Cream Cheese
½ C (or to taste) Sugar Equivalent
1 Tbsp Vanilla Extract
⅓ C Heavy Whipping Cream
Pull out blocks of cream cheese to soften (preferably 20-30 minutes prior to use).
Pre-heat oven to 350. Place 12 cupcake papers in the muffin tin cups.
Mix all crust ingredients in a bowl until it resembles a dough. Scoop a little into each muffin cup – try to get an even amount in each. Use spoon or fingers to flatten out the crust. Bake at 350 for 5 minutes.
Place one block of cream cheese and ¼ c sugar equivalent in bowl and blend with mixer. Scrape down sides, add second block of cream cheese and blend. Scrape down sides, add ¼ c of sugar equivalent and vanilla and blend. Add egg and blend. Add heavy whipping cream and blend just until well-mixed and stop.
Use an ice cream scoop and evenly spoon batter into each muffin tin cup. Bake at 350 for 15-20 minutes. The batter will rise some and when it’s done it should have browned a little and be cracking.
Set in fridge for 24 hours or let cool on counter for 10 minutes then place in freezer for several hours. Take out and let thaw for 15 minutes before eating.