Ingredients:
For the Crust:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp erythritol or preferred keto sweetener
- 1/4 cup melted butter
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- 2 large eggs
- 8 keto-friendly chocolate sandwich cookies (such as those made with almond flour)
Instructions:
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or silicone baking cups.
- Prepare the Crust:
- In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter until well combined.
- Press the mixture evenly into the bottom of each muffin cup.
- Prepare the Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add sour cream, erythritol, and vanilla extract. Mix until well combined.
- Add eggs one at a time, beating well after each addition.
- Gently fold in crushed keto cookies, reserving a few whole ones for garnish if desired.
- Assemble and Bake:
- Spoon the cream cheese mixture over the crusts in the muffin tin.
- Bake for 20-25 minutes, or until the cheesecakes are set and the tops are slightly golden.
- Cool and Serve:
- Allow the cheesecakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving to let them firm up.
