Keto Cheesecake Bites

Ingredients

Crust

• 1½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons powdered erythritol or monk fruit sweetener
• ½ teaspoon vanilla extract

Cheesecake Filling

• 225 g (8 oz) full-fat cream cheese, softened
• ¼ cup powdered erythritol or monk fruit sweetener
• 1 large egg, room temperature
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Optional Toppings

• Sugar-free berry sauce
• Fresh berries (very small amount)
• Unsweetened coconut flakes

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Equipment Needed

• Mini muffin pan
• Paper liners or silicone molds
• Mixing bowls
• Hand mixer or whisk
• Measuring cups and spoons

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Preparation Steps

1. Preheat the oven to 160°C (325°F).
   Line a mini muffin pan with paper liners or lightly grease each cavity.
2. Prepare the crust.
   In a bowl, combine almond flour, melted butter, powdered sweetener, vanilla extract, and salt. Mix until the texture resembles moist crumbs.
3. Spoon about one tablespoon of the crust mixture into each muffin cavity.
   Press it down firmly using your fingers or the back of a spoon to form a compact base.
4. Bake the crusts for 8 to 10 minutes.
   Remove from the oven and allow them to cool slightly while preparing the filling.

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Making the Cheesecake Filling

1. Place the softened cream cheese in a clean bowl.
   Beat until smooth and free of lumps. This step is important for a creamy texture.
2. Add the powdered sweetener.
   Mix again until fully combined and smooth.
3. Add the egg and beat gently.
   Do not overmix, as this can cause cracks during baking.
4. Pour in the heavy cream, vanilla extract, lemon juice, and salt.
   Mix until smooth and creamy with no visible streaks.

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Filling and Baking

1. Spoon the cheesecake filling over the cooled crusts.
   Fill each cavity almost to the top.
2. Tap the pan lightly on the counter to release air bubbles.
3. Bake for 15 to 18 minutes.
   The centers should look set but still slightly soft.
4. Turn off the oven and leave the door slightly open for 10 minutes.
   This helps prevent sudden temperature changes and cracking.
5. Remove the pan from the oven and let the cheesecake bites cool at room temperature for 30 minutes.

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Chilling

Transfer the pan to the refrigerator and chill for at least 2 hours, or until fully firm.
Chilling improves texture and flavor.

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Serving Suggestions

• Serve plain for classic flavor
• Top with a small amount of sugar-free berry sauce
• Garnish lightly with berries if desired