Description
Simple recipe for small, low carbohydrate cheesecake portions.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup erythritol or preferred low-carb sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a mini muffin tin with paper liners.
- In a medium bowl, beat the softened cream cheese and sweetener until smooth.
- Beat in the egg and vanilla extract until just combined. Do not overmix.
- In a separate small bowl, mix the almond flour and melted butter.
- Stir the almond flour mixture into the cream cheese mixture until blended.
- Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until the edges are set.
- Turn off the oven and let the bites cool in the oven with the door slightly ajar for 30 minutes.
- Remove from the oven and cool completely on a wire rack. Refrigerate for at least 2 hours before serving.
Notes
- You can top these with a few fresh berries after chilling for added flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 1
- Sodium: 60
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Keywords: low carb, keto, cheesecake, bites, almond flour, sugar free