Low carb mini cheesecakes
This recipe comes from my good friend David. He has experimented with many different low carb recipes, which I intend to include from time to time! 😊
Low carb mini cheesecakes
For the cheesecake lover, these little cakes are a low carb version of heaven! These can be eaten plain or topped with some yummy goodness for just a few extra carbs. Total net carbs of plain mini cheesecakes: 2 grams!
Ingredients
- 1/2 Cup Almond flour For crust
- 2 Tablespoons Butter For crust
- 8 Oz Cream cheese Room temp
- 1 Large Egg
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Lemon juice
- Pinch Salt
- 1/4 Cup Erythritol
Instructions
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1. Preheat oven to 350 degrees. For the crust, melt butter and mix with almond flour until it reaches consistency of a crumbly dough.
2. Line a muffin tin with cupcake liners. Using a teaspoon, press dough into bottom of liner in muffin tin. Bake crusts for 5 minutes or until light brown and crispy.
3. Beat cream cheese with a mixer until creamy. Add vanilla, lemon, egg, and erythritol. Beat until all ingredients are combined.
4. Fill all cupcake liners in muffin tin evenly with filling, almost to the top. Filling will rise and then fall again when cooled.
5. Bake at 350 degrees for 15 minutes. These should be slightly jiggly when done. Cool in a refrigerator for 24 hours, or can put in freezer for quicker cooling.
Recipe Notes
Topping in the picture is sugar free raspberry jam.
