Keto Mini Cheesecake Recipe

This delicious keto mini cheesecake is the perfect size for one person. It's creamy, sweet, and has an amazing, crunchy, mock graham cracker crust. Each keto mini cheesecake yields 2 servings. Each serving contains roughly 353 calories, 35.21 grams of fat, 5 total carbs, and 3.62 net carbs.

Course Dessert

Cuisine ketogenic, low-carb

Keyword keto mini cheesecake

Prep Time 5 minutes

Cook Time 32 minutes

Total Time 37 minutes

Servings 2

Calories 353 kcal

Ingredients

Crust:

2 Tbsp or 16 grams of pecan cookie pieces
1 Tbsp almond flour
10 grams of butter melted
1 Tsp Swerve Sweetener Granular

Filling:

4 oz cream cheese softened
1 egg yolk
2 1/2 Tbsp Swerve Sweetener Granular
1 Tbsp heavy whipping cream
1/4 Tsp vanilla extract

Instructions

Directions

Pre-heat oven to 350 degrees Fahrenheit.
Mix all of the crust ingredients together in the bottom of a 4-inch mini springform pan. Once well-mixed press ingredients down evenly across the bottom making a level pie crust.
Then place in oven for 7 minutes.
After that, remove from oven and place on a cooling rack while you make the filling.
Using an electric mixer, mix all of the filling ingredients together until smooth and creamy.
Scoop filling 0nto the pie crust and smooth the top out evenly.
Next, place into oven at 350 degrees for 22-25 minutes. It should start to look a little golden on top.
Turn off oven and leave inside the oven with door ajar for 3o minutes.
Place in fridge for 24 hours for best results, as it will give time for the flavors to set.
Last, enjoy your keto mini cheesecake!