Today we made an assortment of mini Cheesecakes mixed berries, blueberry, chocolate and plain. These mini cheesecakes are keto friendly, low carb, and sugar free. If you love cheesecake you will love these mini cheesecake bites.
DO NOT FORGET TO ADD 8 OZ OF BUTTER TO THE CRUST. MY APOLOGIES THIS STEP WAS LEFT OUT OF THE VIDEO. STEPS ARE LISTED BELOW. This recipe will make 18 cupcakes.
Ingredients
Crust
- 2 cups of almond flour
- 8 oz of salted butter (sorry this step was left out of the video)
- 4 tablespoons of brown sugar substitute (i used swerve) white sugar substitute should work also
- 1 teaspoon of cinnamon
mix all together spray muffin pan with olive oil spray or butter for easy release bake at 350 for 15 minutes
Cream Cheese
- Cream Cheese
- 16oz of cream cheese
- 2/3 cup of granulated sugar substitute (I used swerve)
- 2/3 cup of sour cream
- 2 eggs
- 1 teaspoon of vanilla extract
In a large bowl mix almond flour, brown sugar substitute, and cinnamon together. Wisk to remove any lumps. Pour in salted butter and mix. Pack a teaspoon into the bottom of each muffin tin and bake at 350 degrees for 15 minutes. Remove from oven and let cool.
In a large bowl add cream cheese, granulated sugar substitute, sour cream, egg, and vanilla extract. Mix by hand or with a mixer until cream cheese is smooth and well combined. Pour into each muffin tin (should make around 18 mini cheesecakes). Bake in the oven at 350 degrees for 35 minutes.
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