Home Made Keto Cheesecake Cups

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 3 tbsp butter, melted
  • 1 tbsp erythritol (or another low-carb sweetener)
  • 1 tsp vanilla extract
• For the cheesecake filling:
  • 8 oz cream cheese (softened)
  • 1/2 cup heavy whipping cream
  • 1/4 cup erythritol (or your preferred sweetener)
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions:

1. Make the crust:
   • Preheat the oven to 350°F (175°C).
   • In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Stir until everything is well combined and a dough forms.
   • Spoon the mixture into muffin tins (you can line them with cupcake liners for easy removal). Press the dough down firmly to form a crust.
   • Bake for about 8-10 minutes, until the crust is golden brown. Let it cool completely.
2. Make the cheesecake filling:
   • In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   • Add the heavy cream, erythritol, vanilla extract, and a pinch of salt. Continue mixing until the mixture is smooth and well-combined.
   • Spoon the cheesecake mixture over the cooled crusts in your muffin tins, dividing it evenly.
3. Chill:
   • Refrigerate the cheesecake cups for at least 2-3 hours, or until set. You can even chill them overnight for the best texture.
4. Serve:
   • Once the cheesecake cups are chilled and set, remove them from the muffin tin. Optionally, you can top them with a few fresh berries or whipped cream.