Posted by This mini keto cheesecake is rich, creamy, and silky smooth. It has just over 3 NET CARBS, and is done and ready to eat in only 5 minutes! And this might be the easiest keto dessert you can make.
Duration :
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Dessert
Ingredients
Filling:
4oz (112g) Cream Cheese
3 tbsps (27g) Confectioners Swerve
1/2 Tbsp (7g) Lemon Juice
1/2 Tsp (3g) Vanilla Extract
1 Tbsp (15g) Sour Cream
Crust:
Heaping 1/3 Cup (45g) Almond Flour
1 1/2 Tbsps (14g) Confectioners Swerve
1 1/2 Tbsps (20g) Almond Milk
1/2 Tsp Vanilla Extract
Pinch of salt
Instructions
- Add the crust ingredients to a bowl and mix until a dough ball forms.
- Line a 4″ inch springform pan with parchment paper and put the dough ball on it.
- Use hands and spatula to push the dough evenly around the pan. Freeze crust for a few minutes to set.
- Add the filling ingredients to a bowl and mix and mash with a fork until the ingredients are combined and smooth.
- Pour the filling onto the crust and smooth it out with a spatula.
- Either eat immediately or pop in the freezer for 30 minutes to an hour to set.
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Fat: 25
- Carbohydrates: 5.5
- Fiber: 2
- Protein: 8
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