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Mini Keto Cheesecakes
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Little Cheesy Goodness

My wife and I like to cook, but she is the baker. No doubt, it is not a strong point of mine and she's dynamite and this is her tasty recipe. So these little cheesecake bites are a fun weekend, party, or anytime bite that is quite easy to make.

Cooking Items

2 Medium-large mixing bowl

Mixing Spoon

Cupcake/muffin molds (We used silicone so they pop out easily)

Crust

1/2 cup Almond Meal

2 Tbsp Butter

Cheesecake

8oz Cream Cheese (room temperature)

1 large egg

1/2 Tsp Vanilla Extract

1/2 Tsp Lemon juice

1 pinch salt

1/4 cup Erythritol Sweetener

(Here is a quick read on this substitute we used. CLICK HERE)

Extras: Chocolate chips, fruit toppings, caramel sauce, anything you want!!

Prep and Cooking

  1. Preheat oven to 350°. Melt butter and mix in with almond meal until it feels like crumbly play-doh.
  2. Take a tsp at a time and press dough into the bottom of the cupcake mold. Bake crusts for approximately 5 minutes. (Slightly brown and crispy)
  3. Beat cream cheese until creamy. Then add vanilla, lemon juice, egg, and sugar substitute and beat until well combined.
  4. Fill muffin tins almost to the top (Cheesecake will rise in the oven, then flatten in the fridge).
  5. Bake for 15 minutes and check. Cheesecakes should be slightly jiggly. Let them cool in the fridge until properly cool. 
  6. If adding ingredients to the base, be aware that highly water-based fruits will not retain shape/consistency well. We have found that topping after they have cooled is our favorite method. If you are doing chocolate, there is no wrong way to add chocolate unless it's burned (In my not professional but chocolate addict opinion). Have fun!

Kasey and Alex Dunn

                                                             
                                            Melissa Preece PT, DPT enjoying her cheesecake bite!

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