Keto Mini Cheesecake Bites

Keto Mini Cheesecake Bites

Keto Mini Cheesecake Bites

Here The Details Recipe:
Keto Mini Cheesecake Bites - Rich and scrumptious smaller than normal cheescakes are outstanding amongst other keto-accommodating treats. These keto cheesecake bites are low-carb and sans gluten, yet you'd never surmise with how astounding they taste!

These low-carb mini cheesecake bites could very well be my most loved keto-accommodating sweet. They are smooth, delightful, and very simple to make.

In the event that you cherish an exemplary New York style cheesecake, attempt these single-serving keto cheesecakes!

Yield: 6 mini cheesecakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

INGREDIENTS
For the Cheesecake

•     8 oz cream cheese
•     1/2 cup sweetener
•     1 large egg
•     1/2 tsp vanilla extract
•     1/4 tsp salt

For the Crust

•     1/2 cup almond flour
•     1 tbsp sweetener
•     1/4 tsp cinnamon
•     pinch salt
•     2 tbsp butter, melted

Directions:

1.     Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
2.     Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
3.     Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
4.     Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
5.     Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
6.     Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
7.     Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

Notes

•     To unmold the cheescakes, run a thin paring knife around the edge of the cheesecakes to help release it from the muffin pan.
•     If your cheesecakes are really stuck, you can place the bottom of the muffin pan into a sink of hot water for about 15-30 seconds.
•     If you want the crust to reach all the way up the sides of the cheesecakes, you can double the crust recipe.
•     Serve with a dollop of strawberry puree, fresh berries, or sugar-free jam.

Nutrition Information: 

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 194 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 79mg Sodium: 179mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 4g
Nutrition information is provided as a courtesy and will vary depending on what brands of ingredients you use. This data was provided and calculated by My Fitness Pal, and isn't always accurate.

Get the full recipe and instructions HERE =>> Keto Mini Cheesecake Bites


Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

Happy Eating, my friends!

Share this post