Keto Cheesecakes - Muffin Size
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 16 oz Philadelphia Cream Cheese 6 tbsp Knudsen Sour Cream 28 gram(s) Tera's Whey Organic Whey Protein (plain)(2 scoops/1 serving) 48 Grams Lakanto Monkfruit Sweetener 48 Grams Natvia Baking Sweetener (Erythritol & Stevia Blend) 96 Grams So Nourished 100% Natural Erythritol 196 Grams Kirkland Pecans
CHEESECAKE Filling
2 (8 oz.) packages cream cheese softened
1/2 c Erythritol
1/4 c Natvia (Erythritol & Stevia Blend)
1/4 c Lakanto Monkfruit Sweetener
1/3 cup sour cream
1 tablespoon madagascar vanilla
3 eggs
28g Plain Tera's Whey
Pecan Crust:
7 oz Pecans
Pre heat oven to 325 degrees.
Cut out parchment paper circles to fit in the bottom of each standard size, non-stick muffin tin. Spray each muffin tin with butter flavor Pam cooking spray. Place pecans in food processor and turn on until pecans become like crumbs and stick together. Press even amount (14g) into each muffin cup. Place in oven for about 5 minutes. Remove and let cool.
In a large bowl, beat cream cheese until fluffy. Gradually add alternative sweeteners, beating until smooth. Add sour cream, vanilla, whey protein and eggs. Mix well. Pour batter into prepared muffin tins until almost full. Bake about 20 minutes or until a the center of the cheesecake jiggles when pan is shaken. Cheesecake will become firm as it cools. Remove from oven. Cool thoroughly. Refrigerate.
May be refrigerated up to 4 days or frozen.
Before serving cheesecake let stand at room temperature 1 hour. Makes 14 servings.
Serving Size: Make 14 Mini Cheesecakes
2 (8 oz.) packages cream cheese softened
1/2 c Erythritol
1/4 c Natvia (Erythritol & Stevia Blend)
1/4 c Lakanto Monkfruit Sweetener
1/3 cup sour cream
1 tablespoon madagascar vanilla
3 eggs
28g Plain Tera's Whey
Pecan Crust:
7 oz Pecans
Pre heat oven to 325 degrees.
Cut out parchment paper circles to fit in the bottom of each standard size, non-stick muffin tin. Spray each muffin tin with butter flavor Pam cooking spray. Place pecans in food processor and turn on until pecans become like crumbs and stick together. Press even amount (14g) into each muffin cup. Place in oven for about 5 minutes. Remove and let cool.
In a large bowl, beat cream cheese until fluffy. Gradually add alternative sweeteners, beating until smooth. Add sour cream, vanilla, whey protein and eggs. Mix well. Pour batter into prepared muffin tins until almost full. Bake about 20 minutes or until a the center of the cheesecake jiggles when pan is shaken. Cheesecake will become firm as it cools. Remove from oven. Cool thoroughly. Refrigerate.
May be refrigerated up to 4 days or frozen.
Before serving cheesecake let stand at room temperature 1 hour. Makes 14 servings.
Serving Size: Make 14 Mini Cheesecakes
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 23.9 g
- Cholesterol: 83.9 mg
- Sodium: 125.3 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 6.9 g
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