Cheesecake Bites (KETO)
submitted by: Bean
serves
things you need:
instructions:
Preheat oven to 300 degrees Fahrenheit. Grease a 6 cup muffin tin, or prepare with paper cupcake liners. Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, va- nilla extract, and salt. Stir together until well com- bined Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan. Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refriger- ator
For the Cheesecake 8 oz | cream cheese 1/2 cup | sweetener 1 |large egg 1/2 tsp | vanilla extract 1/4 tsp| salt For the Crust 1/2 cup | almond flour 1 tbsp| sweetener pinch | salt 2 tbsp | butter, melted
A note from Bean: Being on the Keto diet means everything is different. This is a nice treat when you can’t have sugar!
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