Keto Cheesecake Bites

Ingredients:

For the Crust:

• 1 cup almond flour
• 2 tablespoons powdered erythritol or another keto-friendly sweetener
• 1/4 cup melted butter

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup powdered erythritol or another keto-friendly sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream
• 1 tablespoon lemon juice

Instructions:

Preparing the Crust:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a mini muffin tin with paper liners or grease it well.
2. Make the Crust:
   • In a medium bowl, mix together the almond flour, powdered erythritol, and melted butter until well combined.
   • Press about a teaspoon of the crust mixture into the bottom of each mini muffin cup, pressing down firmly to create an even layer.
3. Bake the Crust:
   • Bake the crusts in the preheated oven for about 5-7 minutes, or until they are lightly golden. Remove from the oven and let them cool while preparing the filling.

Preparing the Cheesecake Filling:

4. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, sour cream, and lemon juice until the filling is smooth.
5. Fill the Cups:
   • Spoon the cheesecake filling over the cooled crusts in the mini muffin tin, filling each cup almost to the top.
6. Bake the Cheesecake Bites:
   • Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly.
   • Remove from the oven and let the cheesecake bites cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
   • Once cooled, refrigerate for at least 2 hours, or until fully chilled.

Serving:

• Serve the cheesecake bites chilled. You can top them with a small dollop of sugar-free whipped cream or a few fresh berries if desired.

Tips:

• Storage: Store the cheesecake bites in an airtight container in the refrigerator for up to a week.
• Variations: For a flavor twist, add a tablespoon of cocoa powder to the filling for chocolate cheesecake bites, or swirl in some sugar-free fruit preserves before baking.
• Portion Control: Using a mini muffin tin helps with portion control, but you can also use a regular muffin tin for larger cheesecake bites. Adjust baking time accordingly.