Keto cheesecake bites!

Ingredients

• 1.5 cups Almond Flour (finely ground, lightly toasted for extra flavor)
• 0.25 cup Unsalted Butter (melted, cooled slightly)
• 2 tablespoons Erythritol (granulated, can substitute any low‑carb sweetener)
• 0.25 teaspoon Salt (optional, enhances flavor)
• 8 oz Cream Cheese (softened to room temperature)
• 2 large Eggs (room temperature)
• 0.25 cup Erythritol (for the filling, can use same sweetener as crust)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 2 tablespoons Sour Cream (optional, adds extra creaminess)

Instructions

1. Prepare the crust

   In a mixing bowl combine almond flour, melted butter, 2 tbsp erythritol, and salt. Stir until the mixture resembles wet sand.

   Time: PT5M

2. Press crust into muffin tin

   Place parchment liners in a 12‑cup muffin tin. Evenly divide the crust mixture among the liners, pressing firmly with the back of a spoon or your fingers to form a thin base.

   Time: PT5M

3. Chill the crust

   Refrigerate the prepared crust for at least 30 minutes to set.

   Time: PT30M

4. Make the cheesecake filling

   In a clean bowl, beat the softened cream cheese until smooth. Add eggs one at a time, then mix in 1/4 cup erythritol, vanilla extract, and sour cream (if using) until fully incorporated.

   Time: PT7M

5. Fill the muffin cups

   Spoon the cheesecake filling over each chilled crust, filling each cup about three‑quarters full.

   Time: PT3M

6. Bake the cheesecake bites

   Place the muffin tin in a pre‑heated oven and bake at 350°F for 18‑20 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT20M

   Temperature: 350°F

7. Cool and chill

   Remove the tin from the oven and let the bites cool in the pan for 10 minutes, then transfer to a cooling rack. Refrigerate for at least 2 hours before serving.

   Time: PT2H10M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

2g (net)

Fat

10g

Fiber

1g