Keto Mini Cheese Cake

Ingredients

Crust

1/2 cup almond meal

2 tbsp butter

Cheesecake

8 oz. cream cheese

1 large egg

1/2 tsp vanilla extract

1/2 tsp lemon juice

1 pinch salt

1/4 cup So Nourished erythritol

Instructions

Preheat the oven to 350°F. To make the crust, melt some butter until liquid and mix in your

almond meal until you have some that feels like crumbly play dough.

Mix to make your crust

Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. Tip: line your

pan with cupcake liners for easy removal! Cheesecake is very soft and if hard to scoop out without

causing damage! Bake these crusts for about 5 minutes. They’ll come out slightly brown and

crispy.

Press almond meal into your cups

Then take your room temperature cream cheese and beat it with an electric hand mixer or

standing mixer until creamy. Then add vanilla extract, lemon, an egg and your sugar substitute,

erythritol in our case. Beat until all combined.

Your batter is ready for baking!

Use an ice cream scooper to fill all the crust-bottomed muffin tin cups evenly almost to the top

(the mini cheesecakes will rise while in the oven but will flatten while refrigerating). You can also

line each cup with a cupcake liner to make removing the mini cheesecakes easier.

Ready for the oven

Bake at 350°F for about 15 minutes. The mini cheesecakes should be slightly jiggly. Let them

cool in the refrigerator for ideally 24 hours. But if you’re strapped for time, try putting them in the

freezer for as long as you can.

Baked and straight to the fridge

Once the mini cheesecakes are done cooling, slide a knife around the edges of each muffin cup

to loosen them up. Then use a fork and your hands to help them out cleanly. As a delicious

bonus, slice up some strawberries and arrange them however you like on top of the mini

cheesecakes.

Cut thin strawberry slices

We arranged ours in a flower pattern and added a dot of coconut butter in the middle to finish

them off.