Mini Keto Cheesecakes

Step by Step Instructions

1. 1

   Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners. Set aside.

2. 2

   Add almond flour, oat fiber or coconut flour, brown sugar, xanthan gum and salt to a food processor. Give a few quick pulses to combine. Add butter and vanilla, pulse until combined. The crust is pulsed enough when the mixture will pack and stick together when you press it together with your fingers.

   For this step

   • 1 1/2 cups almond flour
   • 3 tablespoons oat fiber or coconut flour
   • 1/4 cup brown sugar substitute
   • 1/2 teaspoon xanthan gum
   • 1/4 teaspoon salt
   • 4 tablespoons unsalted butter, chilled & cubed
   • 1 teaspoon vanilla extract
3. 3

   Add about ½-1 tablespoon of crust to each muffin cup. Press the crumbs firmly into each liner. This makes enough for 28, so you will have some left over.

4. 4

   Bake at 325°F for 6 minutes. Set aside to cool completely.

5. 5

   For the cheesecake filling, add cream cheese and sugar-free sweetener to a medium/large bowl. Using an electric mixer, mix until combined and creamy, about 1-2 minutes.

   For this step

   • 12 oz cream cheese, softened to room temperature
   • 2/3 cup sugar-free sweetener
6. 6

   Add yogurt, egg, egg yolk, lemon juice and vanilla. Mix just until combined, don’t overmix.

   For this step

   • 1/3 cup plain Greek yogurt
   • 1 large egg, room temperature
   • 1 large egg yolk, room temperature
   • 1 tablespoon fresh lemon juice
   • 1/2 teaspoon vanilla extract
7. 7

   Divide the batter evenly on top of the cooled crusts. Fill each cavity to the top since they won’t overflow when baking. Bake at 325°F for 20-22 minutes until puffed and lightly set around the edges. Remove and let cool completely at room temperature. Once cooled, refrigerate until cooled and completely set.

8. 8

   Combine blackberries, water, allulose sweetener, arrowroot powder and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally until thickened and bubbly. Cool and refrigerate until ready to serve. Top each mini cheesecake with a dollop of fruit topping.

   For this step

   • 6-8 oz fresh blackberries (about 1 cup)
   • 1/4 cup water
   • 1/3 cup powdered allulose
   • 2 teaspoons arrowroot powder
   • squeeze lemon juice