Cream cheese is one among those foods that everybody will wear a keto diet. The sweet that involves mind victimization cheese is, of course, cheesecake! It’s very easy to possess cheesecake on keto, all you’ve got to try and do is sub some regular ingredients for keto-approved ingredients. i favor my desserts in transportable forms, therefore I’m positive these mini cheesecake cups can fit your busy way.For this direction I used coarse erythritol, liquid stevia, butter, almond flour, juice, flavouring, cheese, and an egg. It’s pretty simple. you create the crust 1st, press it into quick bread cups, then build the filling, fill the cups, and so finally bake and funky them.
2 tbsp butter melted
1 dash salt
½ cup almond flour
1 tbsp granulated erythritol
8 ounces cream cheese softened
1 tsp vanilla
¼ cup granulated erythritol
1 tsp lemon juice
15 drops liquid stevia
Preheat the oven to 375F. Line a muffin tin with 6 muffin liners.
For the crust, melt the butter in a microwavable bowl. Then add the almond flour, erythritol, and salt. Mix until doughy.
Equally, add the dough into each muffin cup and press down with your fingers until the crust is flat.
To make the cream cheese filling, add the cream cheese to a medium bowl and mix until smooth. Then add the egg and mix until smooth. Then add the erythritol, lemon juice, vanilla, and stevia until the mixture is smooth.
Pour the cream cheese mixture equally into the 6 muffin cups and bake for 30 minutes
When they are don’t baking take them out and let them cool 10 minutes, then put them in the fridge to cool for at least an hour before eating so they get firmer and are more enjoyable cold
*if you only have erythritol, use 1/3 cup instead of ¼ cup + stevia