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PREP TIME20minutes mins

COOK TIME30minutes mins




CALORIES196 kcal


  • Almond flour, 1 1/4 cups, and 3 teaspoons of granular sweetener
  • Melted 5 Tablespoons Butter, 8 Ounces of Cream room temperature cheese
  • One big egg, at room temperature
  • 1/4 cup granulated sugar 1/4 cup room temperature sour cream
  • one teaspoon of vanilla extract


  • Set the oven to 350°F and insert liners into a 12-cup muffin pan.
  • Almond flour, butter, and granular sugar should be combined to make the crust. Place a generous amount of the mixture in each muffin cup, then press down with your fingertips.
  • Filling: With a hand mixer, thoroughly combine the cream cheese, egg, powdered sweetener, sour cream, and vanilla extract. Pour the mixture into the muffin tins in an equal layer. 2 tablespoons about equal 1 cup.
  • For TWENTY mins, bake in preheated oven. Remove from the oven, then allow to fully cool. For at least three hours, chill in the refrigerator to firm up. Serve.


12 servings

dietary value per servingServing size: 1 mini cheesecake with 196 calories, 4g of carbohydrates, 4g of protein, 15g of fat, and 1g of fibre.

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