Delicious creamy sweet texture with a crumbly crust

Aaron and I had a romantic dinner last weekend to celebrate our original April 4th wedding date (postponed due to the coronavirus), and I made these cute little keto cheesecakes as dessert. These were so easy to make and tasty!

These cheesecakes are perfect for Valentine’s Day, romantic dinner date, or if you want a sweet treat but want to stay in ketosis. These are also one of Aaron’s and my mom’s favorite keto desserts. 🙂

The original recipe is from Simply Keto cookbook by Suzanne Ryan. The chocolate peanut butter balls are also from her cookbook. This is a great beginner’s cookbook to get started with the ketogenic diet!

Step 1: Preheat oven to 350 degrees fahreinheit and place 8 silicone baking cups (or paper cup liners) in a muffin pan.

For the Crust:

Step 2: Mix the almond flour (or almond meal), swerve confectioner’s sugar, and melted unsalted butter in a small bowl.

Step 3: Sprinkle a layer of the crust onto the bottoms of each cup liner and press firmly with your fingers to create a crust base.

For the cheesecake filling:

Step 4: Mix the softened cream cheese, swerve confectioner’s sugar, egg, fresh lemon juice, and vanilla extract in a separate bowl.

Step 5: Pour the cheesecake filling into each cup on top of the crust.

Step 6: Bake for 13-15 minutes and top with a strawberry slice! Enjoy!!

XOXO,

Jennifer Sprinkles

Print Pin Mini Keto Cheesecakes Delicious creamy sweet texture with a crumbly crust Prep Time 10 minutes Cook Time 15 minutes To Chill 30 minutes Total Time 55 minutes Servings 8 cheesecakes Ingredients For The Crust: 2 tbsp Almond Flour (or almond meal)

1/2 cup Almond Flour (or almond meal)

1 tbsp Swerve Confectioner’s sweetener

1 tbsp Unsalted butter (melted) For the Cheesecake Filling 8 ounces Cream Cheese (softened) (1 package)

1/3 cup Swerve Confectioner’s sweetener

1 Large Egg

1 1/2 tsp Lemon Juice (fresh)

1 1/2 tsp Vanilla Extract Garnish: Sliced Strawberries Instructions Preheat oven to 350 degrees fahreinheit and place 8 silicone baking cups (or paper cup liners) in a muffin pan. For the Crust: Mix the almond flour (or almond meal), swerve confectioner’s sugar, melted and unsalted butter in a small bowl.

Sprinkle a layer of the crust onto the bottoms of each cup liner and press firmly with your fingers to create a crust base. For the Cheesecake Filling: Mix the softened cream cheese, swerve confectioner’s sugar, egg, fresh lemon juice, and vanilla extract in a separate bowl.

Pour the cheesecake filling into each cup on top of the crust.

Bake for 13-15 minutes and garnish each mini cake with a strawberry slice. Enjoy! Notes Nutritional Facts (Per Cheesecake): Calories: 175 Fat: 16 g Protein: 3.8 g Total Carbs: 12.8 g Net Carbs: 1.8 g