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Ingredientes

25 min
6 servings
  1. Base
  2. 30 gsoften butter
  3. 60 galmond flour
  4. Filling
  5. 230 gcream cheese
  6. 60 geritritol
  7. 1egg
  8. 1 tspvanilla extract
  9. 1 tsplemon juice
  10. 1 pinchsalt
  11. 40 gblueberries for topping

Paso a paso

25 min
  1. 1

    Preheat oven to 180°C.

  2. 2

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

  3. 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. 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. 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. 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. 7

    Enjoy! 😋

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Escrita por

kritostar
kritostar @kritostar
Thunder Bay, Canada
I am a software developer and part-time PSW. Love baking in all it's ways, tastes and colours. Keto eater and a Camila Kost and Osvaldo Gross fan
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