Keto Cheesecake Cups (2g Net Carbs)

Makes 6-8 servings

Ingredients:

For the crust:

• 1 cup almond flour
• 2 tbsp unsweetened shredded coconut (optional)
• 2 tbsp butter, melted
• 2 tbsp erythritol (or your preferred low-carb sweetener)
• 1/2 tsp vanilla extract
• Pinch of salt

For the filling:

• 8 oz cream cheese (softened)
• 1/2 cup sour cream
• 1/4 cup powdered erythritol (or sweetener of your choice)
• 1 tsp vanilla extract
• 1 large egg (at room temperature)
• 1 tbsp lemon juice (optional for a tangy flavor)

Instructions:

1. Make the crust:
   • Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
   • In a bowl, combine almond flour, shredded coconut, melted butter, erythritol, vanilla extract, and a pinch of salt. Stir until the mixture is well combined.
   • Divide the crust mixture evenly between 6-8 muffin cups, pressing it down to form a firm base.
   • Bake the crust for 5-7 minutes, or until golden brown. Set aside to cool.
2. Prepare the filling:
   • In a mixing bowl, beat the softened cream cheese until smooth. Add sour cream, powdered erythritol, vanilla extract, and lemon juice (if using), and continue to beat until smooth and combined.
   • Add the egg and beat until just incorporated (don’t overmix).
3. Assemble the cups:
   • Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.
   • Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center still jiggles slightly.
4. Cool and chill:
   • Allow the cheesecake cups to cool to room temperature, then refrigerate them for at least 2 hours (preferably overnight) to set completely.
5. Serve:
   • Once chilled, remove the cheesecake cups from the muffin tin, and serve as-is or with a topping of fresh berries (optional for extra carbs).

Each cheesecake cup should have around 2g net carbs, depending on the specific ingredients and brands you use.

Enjoy your low-carb treat!