DREAM THE DREAM
I know I am on a “diet” but I just want cheesecake. I can dream of it, I can see it, I can TASTE it!
I didn’t know I could still have cheesecake while doing the keto lifestyle…but today I tell the world. YES I CAN.
And you can too. This recipe is so versatile and you will be a baking master in no time. You can adapt this recipe in any size you wish. My favorite is the mini so that I don’t get carried away with over indulging. A “treat” is still a treat even though it is keto friendly.
You also can experiment with different toppings. I used Sweet Jam with Stevia strawberry and it was absolutely dreamy. I found the jam on Amazon. Here: https://amzn.to/2IZXrft
KETO CHEESECAKE MINIS
Super versatile recipe for your sweet tooth. These can be make into minis or regular cupcake size….Try it in a larger pie mold too! This is the perfect base to add different flavors… Top with fresh berries, cinnamon or chocolate!
Ingredients
CRUST
- 1 TBSP keto sweetener I use Anthony’s
- 1 TBSP unsalted melted butter
- 1/2 CUP almond flour I use Kirklands
- 1/2 TSP cinnamon
FILLING
- 8 OZ softened cream cheese
- 1/3 CUP keto sweetener I use Anthony’s
- 1 egg
- 1 1/2 TSP lemon juice
- 1 1/2 TSP vanilla extract
Instructions
CRUST
- Pre heat oven to 350F. Line mini muffin pan with paper or use silicone bake molds. In a small bowl, mix all crust ingredients by hand until mixed well. Press into bottom of cups. Bake for 5 minutes.
FILLING
- In a medium size bowl, whip with hand mixer all filling ingredients. Fill the prepared molds. Do not overfill. Bake for 12 minutes. Let cool and then refrigerate for 1 to 2 hours before applying any topping or serving.