Low Carb Mini Cheesecake
Looking for a sweet bit but stay low carb? Try these easy-to-make low-carb mini cheesecake bites.
Servings 12 servings
Ingredients
- 1 1/4 cup Finely Ground Almond Flour
- 3 tbsp granular sweetner
- 5 tbsp butter melted
- 8 ozs cream cheese room temperature
- 1 large egg room temperature
- 1/4 cup powdered sweetener
- 1/4 cup sour cream room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners to keep from sticking. I also spray the inside of the liners with cooking spray.
Crust:
- Mix together the almond flour, granular sweetener and melted butter. Spoon mixture evenly in the muffin cups and press in with your finger tips.
Filling:
- Combine the cream cheese, egg, powdered sweetener, sour cream, and vanilla extract with a hand mixer until smooth. Spoon the mixture evenly into the muffin cups.
- Bake in the preheaded oven for about 20 minutes. I always set my oven a couple minutes less to start watching them. Remove from the oven and let cool completely. Chill in the fridge for about 3 hours to firm up completly.