Keto Cheesecake Cups Net carb 2g

Ingredients:

Crust:

• 1 cup almond flour
• 3 tbsp erythritol or a keto-friendly sweetener of your choice
• 1/4 cup melted butter
• 1/2 tsp vanilla extract

Filling:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup erythritol or a keto-friendly sweetener of your choice
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Make the Crust:
   • In a bowl, mix the almond flour, erythritol, melted butter, and vanilla extract until well combined.
   • Press the mixture evenly into the bottom of cupcake liners or a muffin tin.
3. Bake the Crust:
   • Bake the crust in the preheated oven for about 10 minutes, or until slightly golden. Let it cool slightly.
4. Prepare the Filling:
   • In a mixing bowl, beat the cream cheese until smooth and creamy.
   • Add the sour cream, erythritol, egg, and vanilla extract, and mix until well combined and smooth.
5. Assemble and Bake:
   • Spoon the filling over the partially baked crusts.
   • Bake for 15-20 minutes, or until the centers are set but still slightly jiggly.
   • Let the cheesecake cups cool to room temperature, then refrigerate for at least 2 hours before serving.