Tired of the same old mug cakes, or keto style cookies or cake? Everyone loves cheesecake! My recipe used almond flour for the crust, but you can substitute finely crushed almonds or even use another flour. Just be forewarned, research flours before you use them.
3 tbsp butter, melted
3/4 cup almond flour (or almond meal)
(**edit I found that 1/4 cup or handful of crushed pecans really enhances the crust**)
12 oz. cream cheese, softened
1/2 cup Truvia (or erythritol/swerve) whichever you prefer for you alternative sweetener
7 drops of Liquid Stevia
1 tsp vanilla extract
1 tbsp fresh lemon juice
1/4 tsp salt
You can top it however you like. I usually use sugar-free strawberry or raspberry jam, but today I was in the mood to keep them plain! (mostly because I have a picky sweetie that wants to put his own toppings on it. And, well, it was for him.) I also love to put any fresh berries and whip cream on top for a summer twist. For the fall, keto carmel, or keto chocolate syrup.
- Preheat oven to 350 degrees and start with combining your melted butter and almond flour. Mix until it is all crumbly but well combined! (here is where you could also add in 1/4 cup of crushed pecans or walnuts in the food processor for added texture)
2. Line a muffin tin with paper or silicone cupcake liners. Then press 1-2 tsp of your almond flour mixture into the bottom. Personally, I prefer my crusts a little thicker, so I used 1.5 to 2 teaspoons.
3. Bake the crusts for 5-8 mins (depending on how hot your oven gets, you might want to check on them every once in a while) until they are golden brown.
4. To make the cheesecake filling, first beat together the 12 oz of cream cheese with a hand mixer until soft like this:
and then add in 1 egg. Mix to combine.
5. Now add the 1/4 cup Truvia or sweetener of your choice and 7 drops of liquid stevia.
6. Next, add 1 tsp of vanilla extract, the 1 tbsp of fresh lemon juice and 1/4 tsp salt and mix it all together one final time. Make sure you at least get up to medium speed on the hand-mixer so it becomes well blended.
7. Spoon your cheesecake filling into the baked crusts and bake for 20 mins at 350°. My oven normally only takes 18. You will want to make sure that the cheesecakes have risen slightly, yet barely jiggly on the top. A key element here is to make sure that you fill the cupcake liners to the brim! It will puff up, but once it cools they will fall back down.
8. Now let them cool on the counter for at least 10 mins. After that, you can top them if you wish, or leave them plain and place them in the fridge.
9. Let them chill overnight for as long as you can stand! Or, if you are really in a pinch, place them in the freezer for a few minutes.
And viola~ Keto cheese cakes!
These are really great, at only 2.8 of net carbs per cake. They are so rich, you probably can’t handle more than one anyway.
Calories: 175 per cake
9 grams of protein