Keto mini cheesecakes

Name: Keto mini cheesecakes
Yield: 6 servings
Cuisine: españolas
Ingredients: 30 g soften butter; 60 g almond flour; 230 g cream cheese; 60 g eritritol; 1 egg; 1 tsp vanilla extract; 1 tsp lemon juice; 1 pinch salt; 40 g blueberries for topping

Keto mini cheesecakes

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Ingredientes

25 min

6 servings

Base
30 gsoften butter
60 galmond flour
Filling
230 gcream cheese
60 geritritol
1egg
1 tspvanilla extract
1 tsplemon juice
1 pinchsalt
40 gblueberries for topping

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Paso a paso

25 min

1

Preheat oven to 180°C.
2

In a medium bowl, mix the melted butter and almond flour until you get a crumbly dough.
3

In a muffin tin, divide the mixture between the cups and press the dough down firmly to form a compact base. Place the tin in the oven and bake for 5 minutes.
4

In a large bowl, beat the cream cheese with a fork until smooth and creamy. Add the vanilla extract, lemon, egg, and erythritol. Mix well
5

Evenly divide the filling mixture between the muffin cups and top with blueberries. Place the tin in the oven and bake for 20 minutes, or until the tops look slightly cracked.
6

Let cool in the fridge or freezer for a few hours. Before removing the cheesecakes from the tin, it's a good idea to run a knife around the edges to loosen them.
7

Enjoy! 😋