Keto Cheesecake Cups
Ingredients:
For the crust:
- 1 cup almond flour
- 2 tablespoons powdered erythritol (or any keto-friendly sweetener of your choice)
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup powdered erythritol (or any keto-friendly sweetener of your choice)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice (optional, for added flavor)
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners.
- Prepare the crust: In a medium-sized bowl, mix together the almond flour, powdered erythritol, and melted butter until well combined. The mixture should resemble wet sand.
- Divide the crust mixture equally among the 12 cupcake liners, about 1 heaping tablespoon per liner. Use your fingers or the back of a spoon to press the crust down firmly to create an even base.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the powdered erythritol, eggs, vanilla extract, lemon juice (if using), and a pinch of salt. Mix until all the ingredients are well combined and the filling is smooth.
- Pour the cheesecake filling over the crust in each cupcake liner, filling them almost to the top but leaving a little space for the cheesecakes to rise during baking.
- Bake the cheesecake cups: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the edges of the cheesecakes are set, but the centers are slightly jiggly. The cheesecakes will firm up as they cool.
- Once baked, remove the muffin tin from the oven and let the cheesecake cups cool in the tin for about 30 minutes.
- Chill and serve: After cooling, transfer the cheesecake cups to a wire rack and let them cool completely. Once cooled, refrigerate the cheesecake cups for at least 2 hours, or preferably overnight, to allow them to set and develop the best flavor.
- Before serving, you can top the cheesecake cups with fresh berries, sugar-free whipped cream, or a sprinkle of cocoa powder, if desired.
Enjoy your delicious and guilt-free Keto Cheesecake Cups! Store any leftovers in the refrigerator for up to 4-5 days.