Perhaps, we all have a crush for cute and tasty desserts even when we are not a dessert addict or have a sweet tooth. Keto mini cheesecake is one of these eye-catching and mouth-watering desserts.
Made with almond flour, butter, egg, lemon extract, granular Swerve and frozen blueberries, these cheesecakes not only savory but also friendly to a low-carb diet while containing only 6.5 grams of carbs for a serving of 233 calories. If you are a healthy eater, vegetarian and vegan, give them a try, too.
The savory yet simple-to-make recipe for Keto mini cheesecake will be given in this article. If you are ready for serving it after meal, check out the recipe!
Keto Mini Cheesecake
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutes233
kcalIngredients
- For the tart crust:
1 cup almond flour
1 tbsp brown sugar erythritol
1/4 cup salted butter, melted
- For the filling:
16 oz cream cheese, room temperature
2 large pastured eggs
2 tsp lemon extract
1 tsp vanilla extract
1/2 cup granular Swerve
1 cup frozen blueberries
Directions
- Preheat oven to 350° F. Line a regular muffin pan with muffin liners or use a standard size silicone muffin pan.
- In a medium mixing bowl, combine almond flour and the brown sugar erythritol. Add melted butter and until well combined. Press the dough evenly into 12 wells in the muffin pan; using a spoon.
- Bake in preheated oven for 5 minutes.
- In a large mixing bowl, beat the cream cheese until fluffy; using a hand mixture. Add eggs, lemon extract, vanilla extract and Swerve and mix until well blended and smooth. Use a rubber spatula to scrape the sides and mix in.
- Fill the filling evenly over the tart crusts. Return to the oven for 25 -30 minutes, until the cheesecakes are set.
- Once baked, remove from the oven and let cool for 20 minutes.
- Heat a small saucepan over medium-low heat and add the blueberries. Bring to a simmer for 15 minutes. Mash them slightly to release their juices and let the juices thicken. Divide blueberries evenly among these cheesecakes.
- Keep in the refrigerator for 24 hours. Serve.
- Aside from blueberries, you may top these mini cheesecakes with other fruits to your liking, strawberries, for instance.
FAQ?
Yes. Allowing the cream cheese to reach room temperature ensures a smooth, lump-free filling. Cold cream cheese is harder to blend and can result in an uneven texture.
Almond flour is low in carbohydrates and gluten-free, making it suitable for a ketogenic diet. It also provides a tender, slightly nutty crust that pairs well with cheesecake filling.
Yes. Pre-baking the crust for a few minutes helps it set and prevents it from becoming soggy once the filling is added.
Yes. Unsalted butter can be used, but you may want to add a small pinch of salt to the crust mixture to balance the flavors.
The cheesecakes are done when the centers are set and no longer jiggly. Slight browning around the edges is normal, but overbaking should be avoided to prevent cracking.
Cooling at room temperature allows the cheesecakes to set gradually and reduces condensation, which helps maintain their texture when refrigerated
Yes. Fresh blueberries can be used, but frozen blueberries release more juice when heated, making it easier to create a thick topping.
Yes. Refrigerating the cheesecakes for at least 24 hours improves firmness and allows the flavors to fully develop, resulting in a better overall texture and taste.
Yes. Strawberries, raspberries, or blackberries can be used as alternatives. Be mindful of portion sizes to keep the recipe low-carb.
Store the cheesecakes in an airtight container in the refrigerator for up to five days. They are best served chilled.
