Decadent Mini Keto Cheesecakes: Indulgence in Every Bite

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My fiancèe and i have always loved cheesecake and these days embarked on a keto journey together. I used to be missing my favored cakes, so I spent some time looking to make a light, fluffy, keto-friendly cheesecake and came up with these! The flavors are diffused (which i like), but can be intensified through adding a bit greater cocoa, lemon or pumpkin. This recipe is an outstanding, versatile low-carb alternative for the ones looking to live keto and take pleasure in excursion treats.

Swap alternative: This recipe might work with different sugar-loose granulated sugars. If you want your cheesecakes sweeter, you may continually upload more stevia.

Elements

For the Crust
  • 1cup almond meal
  • 6tablespoons unsalted butter, melted, divided
  • 1/2teaspoon vanilla extract
For the Filling
  • 8ounces cream cheese, softened
  • 2large eggs
  • 1teaspoon vanilla extract
  • 3teaspoons granulated stevia, plus more as needed
  • 1/8teaspoon kosher salt
  • For the Pumpkin Filling
  • 2tablespoons pure pumpkin purée
  • 3/4teaspoon pumpkin pie spice
For the Chocolate Filling
  • 1/4teaspoon cocoa powder
  • 1/2teaspoon granulated stevia
For the Lemon Filling
  • 1/2teaspoon lemon extract
  • 1/2teaspoon granulated stevia

Education

  • 1.Preheat the oven to 350 F.
  • 2.In a massive bowl, integrate almond meal, melted butter and vanilla.
  • 3.Spray muffin tin with non-stick spray or coat with melted butter. Spoon almond meal aggregate into muffin tins and push down with arms to flatten, forming the bottom crust of the cheesecakes. Every crust must be approximately 1/4-inch thick. Set apart.
  • 4.In a separate bowl, beat together cream cheese, eggs, vanilla, stevia and salt until smooth. Separate the mixture flippantly into 3 bowls to create the three flavors: chocolate, pumpkin and lemon.
  • 5. For the pumpkin filling, add pumpkin puree and three/four teaspoon of pumpkin pie spice into 1/3 of the cheesecake filling. Blend very well to combine, making sure no bits of purée continue to be.
  • 6. For the chocolate filling, mix 1/three of the cheesecake filling with 1/four teaspoon of cocoa powder and half teaspoon of stevia. Whisk very well to mix.
  • 7.For the lemon filling, add half teaspoon of lemon extract and half teaspoon of stevia to the remaining third of the filling mixture. Whisk very well to combine.
  • 8.Spoon each taste into its own muffin tin. Bake for 15 to twenty minutes, until all desserts have set and are barely golden-brown. 10.Take away muffin tin from the oven and permit cool absolutely. Chill within the fridge for four hours or overnight earlier than serving.

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