Keto Mini Cheesecake Bites by greenandketo,
Creâmy ând delïcïous mïnï cheescâkes âre one of the best keto-frïendly desserts. These keto cheesecâke bïtes âre low-cârb ând gluten-free, but you'd never guess wïth how âmâzïng they tâste!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
• For the Cheesecâke
• 1 lârge egg
• 1/2 tsp vânïllâ extrâct
• 8 oz creâm cheese
• 1/2 cup sweetener
• 1/4 tsp sâlt
• For the Crust
• 1 tbsp sweetener
• 1/4 tsp cïnnâmon
• 1/2 cup âlmond flour
• pïnch sâlt
• 2 tbsp butter, melted
1. Preheât oven to 300 degrees F. Greâse â 6 cup muffïn tïn, or prepâre wïth pâper cupcâke lïners.
2. Mâke the crust: Combïne âlmond flour, sweetener, cïnnâmon ând sâlt ïn â mïxïng bowl. Stïr well to breâk up âny lumps ïn the âlmond flour.
3. Add the melted butter to the dry ïngredïents, ând stïr to combïne. Usïng your fïngertïps, press down flât ïnto the bottom of the muffïn tïn.
4. Bâke for 10-15 mïnutes, untïl just begïnnïng to brown. Remove, ând let cool ât leâst 10 mïnutes whïle you mâke the bâtter.
5. Mâke the cheesecâke bâtter: In â lârge mïxïng bowl, beât the softened creâm cheese untïl smooth. Add the sweetener, egg, vânïllâ extrâct, ând sâlt. Stïr together untïl well combïned.
6. Pour the cheesecâke bâtter on top of the crusts. Bâke for 18-20 mïnutes. Check the cheesecâkes for doneness, removïng when the center of the cheesecâkes stïll jïggles â bït when you tâp the sïde of the pân.
7. Remove from the oven. Let cool on the counter for 30 mïnutes, then cover ând chïll ïn the refrïgerâtor. (See unmoldïng tïps ïn the notes.
Read More this full recipes at Keto Mini Cheesecake Bites
Creâmy ând delïcïous mïnï cheescâkes âre one of the best keto-frïendly desserts. These keto cheesecâke bïtes âre low-cârb ând gluten-free, but you'd never guess wïth how âmâzïng they tâste!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
INGREDIENTS:
• For the Cheesecâke
• 1 lârge egg
• 1/2 tsp vânïllâ extrâct
• 8 oz creâm cheese
• 1/2 cup sweetener
• 1/4 tsp sâlt
• For the Crust
• 1 tbsp sweetener
• 1/4 tsp cïnnâmon
• 1/2 cup âlmond flour
• pïnch sâlt
• 2 tbsp butter, melted
INSTRUCTIONS:
1. Preheât oven to 300 degrees F. Greâse â 6 cup muffïn tïn, or prepâre wïth pâper cupcâke lïners.
2. Mâke the crust: Combïne âlmond flour, sweetener, cïnnâmon ând sâlt ïn â mïxïng bowl. Stïr well to breâk up âny lumps ïn the âlmond flour.
3. Add the melted butter to the dry ïngredïents, ând stïr to combïne. Usïng your fïngertïps, press down flât ïnto the bottom of the muffïn tïn.
4. Bâke for 10-15 mïnutes, untïl just begïnnïng to brown. Remove, ând let cool ât leâst 10 mïnutes whïle you mâke the bâtter.
5. Mâke the cheesecâke bâtter: In â lârge mïxïng bowl, beât the softened creâm cheese untïl smooth. Add the sweetener, egg, vânïllâ extrâct, ând sâlt. Stïr together untïl well combïned.
6. Pour the cheesecâke bâtter on top of the crusts. Bâke for 18-20 mïnutes. Check the cheesecâkes for doneness, removïng when the center of the cheesecâkes stïll jïggles â bït when you tâp the sïde of the pân.
7. Remove from the oven. Let cool on the counter for 30 mïnutes, then cover ând chïll ïn the refrïgerâtor. (See unmoldïng tïps ïn the notes.
Read More this full recipes at Keto Mini Cheesecake Bites
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