Keto Oreo Cheesecakes

Description: Indulge in these creamy, decadent Keto Oreo Cheesecakes that are not only low-carb but also packed with rich flavor. These mini cheesecakes feature a chocolatey crust, a smooth cream cheese filling, and a sprinkle of keto-friendly Oreo crumbles for a guilt-free dessert. Perfect for satisfying your sweet tooth while staying on track with your ketogenic lifestyle!


Ingredients:

For the crust:

  • 1 ½ cups almond flour
  • 2 tbsp unsweetened cocoa powder
  • ¼ cup melted butter
  • 2 tbsp erythritol or your favorite keto sweetener

For the cheesecake filling:

  • 16 oz cream cheese (softened)
  • ½ cup powdered erythritol
  • 1 tsp vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup unsweetened cocoa powder

For the keto Oreo crumble:

  • ½ cup almond flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp coconut oil (melted)
  • 1 tbsp erythritol
  • Pinch of salt

Instructions:

  1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or grease them with non-stick spray.
  2. Prepare the crust:
    • In a medium bowl, combine almond flour, cocoa powder, melted butter, and erythritol. Stir until the mixture becomes crumbly.
    • Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
    • Bake for 5-7 minutes, then set aside to cool.
  3. Make the filling:
    • In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
    • Add the vanilla extract and eggs one at a time, beating on low speed after each addition.
    • Stir in the sour cream and cocoa powder until well combined.
  4. Assemble the cheesecakes:
    • Spoon the cheesecake filling over the pre-baked crusts, filling each cup about ¾ full.
    • Bake for 18-22 minutes, or until the centers are set but still slightly jiggly.
    • Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
  5. Prepare the Oreo crumble:
    • In a small bowl, mix almond flour, cocoa powder, coconut oil, erythritol, and salt until it forms a crumbly texture.
    • Sprinkle the crumble over the cooled cheesecakes before serving.

Nutrition Facts (per serving):

  • Calories: 220
  • Fat: 18g
  • Protein: 5g
  • Total Carbs: 5g
  • Fiber: 2g
  • Net Carbs: 3g
  • Sugar: 1g