Easy Mini Keto Cheesecake Recipe

Easy Mini Keto Cheesecake Recipe

INGREDIENTS

• Crust:
• 3/4 cup blanched almond flour (3 oz wt.)
• 3 tbsp salted butter (1.5 oz wt.), melted
• 1 tbsp confectioners swerve sweetener (0.4 oz wt.)

Filling:

• 16 oz wt. cream cheese (2 standard 8 oz wt. bricks), room temperature
• 3/4 cup confectioners swerve sweetener (3 oz wt.)
• 2 large eggs, room temperature
• 1/4 cup heavy whipping cream, room temperature
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3 oz wt. fresh raspberries, plus more for topping if desired
  

INSTRUCTIONS
Preparation:

1. Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator. Do this at least 30 minutes before proceeding with the rest of the recipe.
2. Prepare 12 silicone baking cups or use a cupcake tin fitted with foil liners.
3. Preheat the oven to 350 F.
4. Making The Crust:
5. Combine melted butter and sweetener in a mixing bowl, stirring together until the sweetener is dissolved. Add almond flour, stirring until the butter is absorbed and a dough is formed.
6. Divide the dough among the cupcake liners. Flatten to a smooth crust in each cupcake liner by using a spoon to measuring cup to firmly press the dough.
7. Bake at 350 F for 5 minutes. Remove from the oven and let it rest while you work on the filling.

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