Even though my sugar cravings are at an all-time low, I still like to have a treat after dinner from time to time. Brownies are my major weakness but mini desserts are a huge favorite, too. Especially cheesecakes! We’ve been watching an excessive amount of Chopped lately so I was inspired to try a bakery item and make it entirely my own.
🍰It took me a couple of iterations but I think I’ve created the perfect 2-bite treat for fitting in well with a Low Carb/Ketogenic Diet!
Double Vanilla Keto Cheesecake
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Crust:
1/2 cup almond flour
2 tsp flax meal
1 tsp cinnamon
2.5 tbsp melted butter
.
Filling:
8oz cream cheese, softened/room temp
1/4 cup Swerve or erithrytol
2 tsp vanilla extract
1 egg
1 tsp fresh lemon juice
2 grinds (1/8 tsp) pink Himalayan sea salt
.
Preheat oven to 350.
Mix together the dry crust ingredients then stir in butter, mixing until a gooey coarse meal.
Press crust into mini muffin tins or silicone (makes 12). Bake 7-8 minutes.
While crust is baking, beat the softened cream cheese with a hand mixer.
Add in remaining ingredients and continue mixing until smooth.
Pour evenly into muffin cups.
Bake the cakes on 350 for 15-17 mins.
.
Cool in refrigerator for at least 4 hours or in the freezer for 1 hour before moving to fridge if you’re in a hurry. Silicone muffin pans work best! Top with fruit, dark chocolate or fresh whipped cream when serving!
🍰
2 net carbs each. Makes 12.
Keto Inspo 