Low Carb Mini Cheesecakes

Low Carb Mini Cheesecakes

Seriously, I have actually been eating more sweets and desserts since I started this low-carb diet than I ever have before. I’m not even a big sweets person (I prefer salty snacks), but I guess most of these desserts are a good way to get in the fats that I need.

I made these mini cheesecakes a couple weeks ago and Justin has been asking me to make them again ever since (but we keep forgetting to buy extra cream cheese). They’re really good with fresh strawberries on top, or some thawed frozen fruit. The first time I made them with an almond flour crust, and the second time without any crust at all.

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I adapted this recipe from this post on Satisfying Eats.

For the crust

  • 1 ¼ cup almond flour
  • ¼ chopped walnuts
  • 2 ½ tbsp melted butter
  • a pinch of salt
  • 2 packets Stevia in the Raw

Preheat oven to 300. Combine all crust ingredients and press firmly into lined cupcake tins. Set aside.

For the filling

  • 2 8 oz packages cream cheese, softened
  • ½ cup full fat greek yogurt
  • 1 tbsp vanilla extract
  • 2 packets Stevia in the Raw (taste for sweetness)
  • 2 eggs

Combine all ingredients with an electric mixer until smooth. (You can use a wooden spoon or a rubber spatula, but it’s a huge pain. Just save yourself the trouble and use an electric mixer.) Spoon mixture onto crusts and smooth.

Bake at 300 for about 15 minutes, until they start to look a little golden brown on top and cheesecake is set. Let cool completely (so worth the wait, trust me!). Top with fresh sliced strawberries or thawed frozen fruit.

Notes

Next time I make these, I’m considering pre-baking the crusts first for five or so minutes to get them a little extra crispy. If anyone tries this before I do, let me know how it works!

 


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