My personal favorite Keto dessert – Cheesecake! This one is really easy to make and doesn’t take more than 5-10 minutes of hands-on time + 30 minutes in the oven. And trust me, it is so worth it!
- 30g butter
- 75g almond flour
- 1/2 tsp cinnamon
- 15-17g stevia-erythrit blend or other low-carb sweetener
- 360g cream cheese
- 2 large eggs
- 1/4 tsp vanilla bean powder or 1 tsp vanilla extract
- 2 Tbsp lemon juice (half a lemon)
- 60g stevia-erythrit blend or other low-carb sweetener
Preheat the oven to 200°C/400°F.
Melt 30g of butter and mix with 75g of almond flour, 1/2 tsp of cinnamon and 17g of powdered erythritol/stevia (my blend tastes almost like sugar, you might have to change your quantity up/down). Press the mixture into small silicon muffin forms (8 in my case) and bake in the oven for 8-10 minutes.
2While the base is in the oven, mix 360g of cream cheese (full fat), 2 large eggs, 1/4 tsp of vanilla bean powder (or 1 tsp vanilla extract), 2 Tbsp of lemon juice and 60g of powdered erythritol/stevia (again, taste it in between to see how much you need).
3When the base is done, remove from the oven, lower the temperature to 175°C/350°F and equally spread the filling on top of each muffin form. Place back in the oven for 20-25 minutes.
4Remove from the oven and let the mini-cheesecakes cool down (they taste way better after 2-3 hours in the fridge, after the cream cheese solidifies) or have some right away if you can’t wait!