FLUFFY MINI KETO CHEESECAKE
This quick and easy mini keto cheesecake recipe has a delicious gluten-free shortbread crust flavor and a fluffy filling, and it is only 3 net carbs! It is a great low-carb dessert choice for people who follow the ketogenic diet and for those who want a healthier alternative to regular cheesecake.
Ingredients
CRUST
- 1 cup Almond Flour
- ¼ cup Melted Unsalted Butter
- 1 tbsp Sweetener
- ½ tsp Cinnamon
FILLING
- ⅓ cup Heavy Cream
- 8oz Block of Cream Cheese
- ½ cup Powdered Sweetener
- 1 tsp Vanilla
- 2 tbsp Sour Cream
- ⅛ tsp Salt
Instructions
CRUST
- Mix your almond flour, butter, cinnamon, and sweetener until well combined.
- Add and press in your mixture into a lined muffin pan.
- Bake at 350°F for 6-10 minutes. Let cool for at least 10 minutes.
FILLING
- Whip your heavy cream until stiff peaks and set aside.
- Whip your cream cheese, powdered sweetener, vanilla, sour cream and salt until well incorporated.
- Fold in your whipped cream until well combined.
- Add your filling to your cooled crust.
- Cover and refrigerate overnight for best results
- Serve with your favourite toppings and enjoy.
Notes
For a no bake recipe, refrigerate your crust for 20-30 minutes before adding your filling.