Keto cheesecake minis
Author Kaye Manjares
Ingredients
Blueberry puree:
- 1 cup organic blueberries
- 1/2 cup Swerve Confectioners Sweetener
Cheesecake:
- 16 ounces full-fat cream cheese, room temperature
- 3/4 cup Swerve Confectioners Sweetener
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
- 2 teaspoons lemon juice or extract
- 3/4 cup sour cream
Crust:
- 1-1/2 cups fine almond flour
- 1/4 cup butter, softened
- 1/4 cup Swerve Brown (or Sukrin Gold)
Instructions
Blueberry Puree
- Mix blueberries and Swerve in small saucepan over medium heat.
- Cook until mixture comes to boil (about 10 minutes), then reduce heat to simmer.
- Remove from heat and let cool.
- Blend in blender until smooth.
- Pour into plastic squeeze bottle. Set aside.
Crust
- Preheat oven to 350F. Cover bottom of mini cheesecake pans with aluminum foil to prevent leaks and spray with avocado or olive oil cooking spray. Place pan in baking dish.
- In stand mixer with paddle attachment, mix almond flour, butter and Swerve Brown on low speed until well combined.
- Scoop mixture by tablespoons into each cup of pan and flatten.
Cheesecake
- In stand mixer with paddle attachment, whip cream cheese and sour cream on low-medium speed until smooth. (Do not mix on high speed.)
- Scrape bowl, then add lemon juice and vanilla extract. Mix until well combined.
- Scrape bowl again and add Swerve Confectioners. Mix until well combined.
- Scrape bowl again and add 1 egg at a time until fully incorporated.
- Use scoop or pastry bag to pour filling neatly into each cavity on top of crust until nearly full.
Swirl topping:
- Using squeeze bottle, add several drops blueberry puree to top of each cheesecake.
- Use toothpick or chopstick to swirl puree into cheesecake.
Baking
- Boil water in a kettle or pot.
- Pour water into baking dish so it surrounds pan about 1/4 inch up.
- Place baking dish and pan in oven. Bake for 20 minutes.
- Remove pan from baking dish and let cool on rack for 30 minutes to an hour.
- Refrigerate for 3–4 hours.
- Remove from pan by pushing bottom of each cavity up. Each mini cake should come out smoothly.
Notes
- Carb count is given as the net total (total grams carbs minus grams fiber and grams sugar alcohols, which don't affect blood sugar levels).
- The water in the baking dish helps keep the minis from drying out and cracking.
Amount Per Serving |
---|
Calories 136 |
---|
% Daily Value |
Total Fat 12 g | 18% |
---|
Total Carbohydrates 4.4 g | 1% |
---|
| Dietary Fiber 1 g | 4% |
---|
| Sugars 1.5 g | |
---|
Protein 3 g | 6% |
---|
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/diets/keto/keto-cheesecake-minis-recipe/