Keto Individual Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 tbsp Cream Cheese 0.50 cup Sour Cream 2 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 serving Stevia Extract In The Raw Sugar Substitute [1 packet] 1/2 cup sugar substitute (stevia, swerve)3 tbsp Butter, unsalted
Preheat oven to 325.
Soften cheesecake at room temperature.
While cheesecake is getting soft, make cheesecake "crust" by melting butter and mixing it into 1/2 cup of almond flour and 1 package of stevia.
Divide between 12 muffin cups, then press into the bottom of the cup with your fingers.
Mix together cream cheese, sour cream, egg, vanilla and 18 packets of stevia. Divide into muffin cups.
Bake until cheesecake starts to pull away from sides of muffin tin, about 20 minutes. Remove from heat. Let sit 10 minutes before removing from pan. Chill for a couple of hours.
Serving Size: Makes 12 muffin tin cheesecakes
Soften cheesecake at room temperature.
While cheesecake is getting soft, make cheesecake "crust" by melting butter and mixing it into 1/2 cup of almond flour and 1 package of stevia.
Divide between 12 muffin cups, then press into the bottom of the cup with your fingers.
Mix together cream cheese, sour cream, egg, vanilla and 18 packets of stevia. Divide into muffin cups.
Bake until cheesecake starts to pull away from sides of muffin tin, about 20 minutes. Remove from heat. Let sit 10 minutes before removing from pan. Chill for a couple of hours.
Serving Size: Makes 12 muffin tin cheesecakes
Nutritional Info Amount Per Serving
- Calories: 155.2
- Total Fat: 14.7 g
- Cholesterol: 64.1 mg
- Sodium: 74.6 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.5 g
- Protein: 3.9 g
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