Each exquisite keto no-sugar mini-cheesecake contains less than 13 grams of carbohydrates. It’s a dessert or snack that’s quick and easy to make, and one mini cheese cake can be split with a friend, for a total each of only 6-1/2 carbs!
You will need:
– Almond flour, 1/2 cup
– A low-carb sweetner of your choice (I like this powdered monk fruit/erythritol blend), 2 Tablespoons (crust) + 1/3 cup (cheese cake)
– Butter, 1 Tablespoon
– Cream cheese, an 8-ounce package
– 1 egg
– ¼ teaspoon of vanilla
– Pinch of salt
To make cheese cake, you will also need a spring form pan. This recipe is for a 4-inch spring-form pan. This is one I have, which is part of a set of four.
Even though they’re quick and easy, they are best made the night before. If you rush to eat them they will be a bit soupy on the inside. Don’t ask me how I know… :-/
Use ½ cup of finely ground almond flour (you can buy this pre-ground or, if you have the time and want to save some cash, you can do like I did: grind the almonds first with my food processor and then grind that with a coffee grinder to get super-fine almond flour)
2 tablespoons of Lakanto powdered monk fruit/erythritol blend sweetener
1 tablespoon of melted butter
1 8-ounce package of cream cheese, at room temp so it’s super soft
1/3 cup of monk fruit/erythritol blend sweetener
Pinch of salt
1 egg at room temp
¼ teaspoon of vanilla
Mix all crust ingredients and press into the bottom of a 4-inch mini cheesecake pan. I usually do this first and then chill the crust till I’m ready. I don’t have idea if this helps but I like to do it.
Be sure the cream cheese is at room temp and very soft. Then using a mixer, blend it together with the sweetener then add salt and mix till there are no clumps and the mixture is creamy but do not over mix.
Add egg and mix just till it’s combined. Mixing too much can actually start to cook the egg (eggs can begin to cook at very low temperatures). So I think it helps to pre-scramble the egg with a fork and keep the mixer on low and use it till it’s just combined. I usually also add the vanilla with the egg and mix it all in together.
Pour into the pan and bake at 350° for 15-20 minutes. Cool slowly then remove from oven and let cool to room temperature (about 2 hours) then cover and chill for 4 hours or overnight before serving.
#1 To keep your cheesecake from cracking, one thing that can help is to put a shallow pan with about 2” of water on the bottom shelf of the oven before you preheat it. Then when the oven is hot and you’re ready with your cheesecake, place the cheesecake on the middle shelf.
#2 Do not over-cook. All ovens heat slightly different so watch closely and when the edges just start to firm up and the middle is still very jiggly I turn off the oven and leave the door closed for about 15 minutes then just crack the door open and I encourage you to not rush the cooling process. Once the pan can easily be touched by hand you can take it out and set it on the counter. Wait till it’s fully cooled to room temperature before refrigerating it overnight. Some say they can be eaten after chilling for at least 4 hours but it’s best if it sets overnight.
#3 Use organic ingredients when possible, from pasture-raised animals to ensure the best nutrients for your health and the best quality and flavor in your food.