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KETO MINI CHEESECAKE BITES #lowcarb #healthydessert

KETO MINI CHEESECAKE BITES #lowcarb #healthydessert

These low-carb scaled down cheesecake chomps could conceivably be my most loved keto-accommodating sweet. They are velvety, tasty, and very simple to make. In the event that you cherish a great New York style cheesecake, attempt these single-serving keto cheesecakes!

These smaller than expected cheesecakes are consummately sweet, velvety, and heavenly. However, more than that — they're low in carbs, without gluten, and keto inviting. You can serve these keto cheesecakes plain, or top them with a shower of strawberry puree and some new cut berries.

Keto cheesecakes are made with customary fixings like cream cheddar and eggs, and improved with a low-carb sugar like Swerve or erythritol. You can make a wide range of kinds of keto cheesecake.

Rich and scrumptious smaller than usual cheescakes are a standout amongst the best keto-accommodating pastries. These keto cheesecake chomps are low-carb and without gluten, however you'd never surmise with how astonishing they taste!


KETO MINI CHEESECAKE BITES #lowcarb #healthydessert

For the Cheesecake

  • 8 oz cream cheese
  • 1/2 cup sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

For the Crust

  • 1/2 cup almond flour
  • 1 tbsp sweetener
  • 1/4 tsp cinnamon
  • pinch salt
  • 2 tbsp butter, melted


  1. Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
  2. Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
  3. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
  4. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
  5. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
  6. Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
  7. Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

For more detail : bit.ly/2HC3Hc7


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