Low-Carb Mini Almond Cheesecakes

Name: Low-Carb Mini Almond Cheesecakes
Total time: 505 min
Ingredients: 160g almond meal; 70g butter, melted; 2 (8 ounce) packages cream cheese; 150g low-calorie natural sweetener (such as Swerve®); 60ml heavy whipping cream; 30ml water; 3 eggs; 120ml sour cream; 30g almond flour; 1.5 teaspoons vanilla extract

Indulge in these individual low-carb cheesecakes with a crunchy almond crust and creamy, rich filling that's a guilt-free treat for any occasion.

505 min

easy

273kcal

calories

16g

carbohydrates

111mg

cholesterol

27g

fat

fiber

protein

14g

saturated fat

171mg

sodium

sugar

unsaturated fat

Dessert U.S.

Ingredients

160g almond meal

70g butter, melted

2 (8 ounce) packages cream cheese

150g low-calorie natural sweetener (such as Swerve®)

60ml heavy whipping cream

30ml water

3 eggs

120ml sour cream

30g almond flour

1.5 teaspoons vanilla extract

Directions

Step 1

Preheat the oven to 175 degrees C (350 degrees F). Place paper liners in a 12-cup muffin pan.

Step 2

In a large bowl, combine almond meal and melted butter. Press the mixture into the bottom of the paper liners to form a flat crust.

Step 3

In a separate bowl, mix cream cheese and sweetener until smooth. Add whipping cream and water, then mix in the eggs one at a time. Stir in sour cream, almond flour, and vanilla extract until well combined. Spoon the filling into the prepared paper liners.

Step 4

Bake the cheesecakes in the preheated oven for 15 to 18 minutes, until they are almost set in the middle. Be cautious not to overcook. Let them cool at room temperature, then refrigerate for 8 hours to overnight.