Keto Friendly Mini Cheesecakes

Ingredients

• 2 tablespoons Unsalted Butter (melted)
• 1 teaspoon Swerve Granular Sweetener (for crust)
• 0.5 cup Almond Flour (fine texture)
• 1 pinch Salt (optional, enhances flavor)
• 8 oz Cream Cheese (softened to room temperature)
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Juice (freshly squeezed)
• 0.25 cup Swerve Granular Sweetener (for filling)
• 20 drops Liquid Stevia (optional extra sweetness)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Make Crust

   In a mixing bowl combine melted butter, 1 tsp Swerve, almond flour, and a pinch of salt. Mix until a dough‑like texture forms.

   Time: PT5M

3. Press Crust into Liners

   Divide the dough into six equal pieces. Press each piece firmly into the bottom of a cupcake liner, creating an even layer.

   Time: PT5M

4. Blend Cream Cheese Filling

   In a clean bowl, beat the softened cream cheese with an electric mixer until smooth (2‑3 minutes). Add the egg and beat again. Then add vanilla extract, lemon juice, 1/4 cup Swerve, and 20 drops liquid stevia; mix until completely smooth.

   Time: PT10M

5. Fill Crusts

   Spoon the cream‑cheese batter into each crust, filling to just below the top edge. Gently tap the muffin tin on the counter a few times to level the batter.

   Time: PT5M

6. Bake

   Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the tops turn a light golden brown.

   Time: PT15M

   Temperature: 375°F

7. Cool and Chill

   Remove the tin from the oven and let the mini cheesecakes cool in the pan for 15‑20 minutes. Then transfer to the refrigerator and chill for at least 1 hour before serving.

   Time: PT20M

Nutrition Facts

Calories

230

Protein

3.5g

Carbohydrates

2g

Fat

14g

Fiber

1g