Ingredients:
For the Crust:
- 1 cup almond flour
- 4 tablespoons melted butter
- 1 tablespoon powdered erythritol (or your preferred keto-friendly sweetener)
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 2/3 cup powdered erythritol (or your preferred keto-friendly sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
- Preheat the oven to 325°F (163°C).
- In a bowl, combine almond flour, melted butter, and powdered erythritol. Mix well to form a crumbly mixture.
- Line a muffin tin with paper liners. Press the almond flour mixture into the bottom of each liner to form the crust.
- In another bowl, beat the softened cream cheese until smooth.
- Add powdered erythritol, eggs, vanilla extract, and lemon zest (if using) to the cream cheese. Mix until well combined and smooth.
- Spoon the cheesecake filling over the crust in each muffin cup.
- Bake for about 20-25 minutes or until the cheesecakes are set and slightly golden on top.
- Allow the mini cheesecakes to cool in the muffin tin, then transfer to the refrigerator to chill for at least 2 hours or overnight.
Nutritional Information (Approximate values per serving, assuming 12 servings):
- Calories: 220
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 160mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
