Dessert

MINI KETO CHEESECAKE is for Dessert.

MINI KETO CHEESECAKE takes 30 minutes to prepare.

MINI KETO CHEESECAKE takes 30 minutes to cook.

MINI KETO CHEESECAKE makes 16 servings.

The ingredients for MINI KETO CHEESECAKE are:

16 tbsp FLAXSEED MEAL-AD
4 tbsp Natirel salted butter - AD
480 gram(s) PHILADELPHIA ORIGINAL CREAM CHEESE - AD
2 serving BURNBRAE - FARM 30 OEUFS COSTO- AD
1 tsp Vanilla Extract
1 serving Lemon, fresh squeezed, juice of one whole lemon
24 tsp Xylitol Ad

Here is how you make MINI KETO CHEESECAKE:

KETOo Mini Cheesecakes os per cheesecake:? 176 Calories? 16g of Fat? 4g of Protein? 2g of Net Carbs CourseDessert CuisineAmerican Serves 8 people Prep Time 15 minutes Cook Time 20 minutes Servings: Ingredients Crust ◦1/2 cup almond meal ◦2 tbsp butter Cheesecake ◦8 oz. cream cheese ◦1 large egg ◦1/2 tsp vanilla extract ◦1/2 tsp lemon juice ◦1 pinch salt ◦1/4 cup erythritol Instructions 1. Preheat the oven to 350?F. To make the crust, melt some butter until liquid and mix in your almond meal until you have some that feels like crumbly play dough. Mix to make your crust2. Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. Tip: line your pan with cupcake liners for easy removal! Cheesecake is very soft and if hard to scoop out without causing damage! Bake these crusts for about 5 minutes. They?ll come out slightly brown and crispy. Press almond meal into your cups3. Then take your room temperature cream cheese and beat it with an electric hand mixer or standing mixer until creamy. Then add vanilla extract, lemon, an egg and your sugar substitute, erythritol in our case. Beat until all combined. Your batter is ready for baking!4. Use an ice cream scooper to fill all the crust-bottomed muffin tin cups evenly almost to the top (the mini cheesecakes will rise while in the oven but will flatten while refrigerating). You can also line each cup with a cupcake liner to make removing the mini cheesecakes easier. Ready for the ovenbSave5. Bake at 350?F for about 15 minutes. The mini cheesecakes should be slightly jiggly. Let them cool in the refrigerator for ideally 24 hours. But if you?re strapped for time, try putting them in the freezer for as long as you can. Baked and straight to the fridge6. Once the mini cheesecakes are done cooling, slide a knife around the edges of each muffin cup to loosen them up. Then use a fork and your hands to help them out cleanly. As a delicious bonus, slice up some strawberries and arrange them however you like on top of the mini cheesecakes. Cut thin strawberry slices7. We arranged ours in a flower pattern and added a dot of coconut butter in the middle to finish them off. Mini CheesecakesWe provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.Serving Size: 16 SERVINGNumber of Servings: 16Recipe submitted by SparkPeople user ADORVIL.

The nutritional information for MINI KETO CHEESECAKE is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 149.0

• Total Fat: 11.1 g
• Cholesterol: 27.5 mg
• Sodium: 140.6 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 8.0 g
• Protein: 4.3 g