Keto Mini Cheesecakes are low carb and sugar free!
Want a dessert that is guilt free… look no further if you love cheesecake. This sugar free cheesecake taste just like the real deal. Add some sugar free caramel and sugar free whipped topping and you have a grand dessert in your hands and oh yes, you can eat it with your hands if you like.
I have been hearing all the rave about a Keto Diet. So I have decided to give it a try. What could it hurt to cut my carbs and sugar…. I am supposed to be watching them anyways. It sure has been hard to get started as I am one of those who is addicted to sugar and I sure do love my potatoes and bread. It is a work in progress and we will see how I do together.
The cheesecake is very smooth and creamy. It is not as sweet as the original sugary dessert but hey if you get to eat cheesecake this is wonderful. Not to mention also getting spray whipped cream and caramel 😋
The crust is not the traditional graham cracker crust but it is more of a shortbread crust. Using almond flour in place of all purpose flour makes for a great cookie crust.
1 cup Almond flour
3 Tablespoons butter, melted
1 Tablespoon Swerve sugar free confectioners sugar
1 teaspoon vanilla
Mix all crust ingredients together and press into cupcake pan lined with 14 liners. Bake on 325 degree convection setting for 8 minutes (if not convecting, bake at 350 degrees). Once baked let cool while whipping up the cheesecake filling.
Cheesecake filling
2 packages Cream Cheese, softened to room temperature
2/3 cup Monk Fruit sugar free baking sweetener (I used Lakanto)
2 eggs
1/2 Tablespoons Lemon Juice
1 teaspoon vanilla
Mix together the cream cheese and Monk Fruit sweetener until light and fluffy. Add the eggs one at a time beating well after each. Mix in Lemon juice and vanilla.
Divide the cheesecake mixture between the 14 cupcake liners. Bake for 15-18 minutes at 325 degrees convection or if not convecting at 350 degrees.
Once cheesecakes are out of the oven let cool before placing in the refrigerator. Garnish as desired, I used Smucker’s Sundae Syrup- Caramel and Reddi Wip Zero Sugar whipped Dairy Topping
