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Keto Cheesecake Recipe - Bite Sized Dessert - Creamy and Tasty
With this simple, low-carb keto cheesecake recipe you can, "have your cake and eat it too". The base is also Gluten-Free (as all keto recipes are).
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
3
hours
hrs
27
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
serves
Calories:
242
kcal
Author:
Gerri
Ingredients
Base
2.5
ounces
almond meal
2
tbsp
Butter
Filling
8
ounces
Cream Cheese
room temperature
1
tbsp
Lemon Juice
1
Lemon Zest
3
tbsp
Stevia
1
tsp
vanilla extract
US Customary
-
Metric
Instructions
Base
Preheat fan forced oven to 160C/320F.
Melt butter and mix into almond meal.
Grease 6 holes of a standard sized muffin tin and press almond mix evenly into the base of the 6 holes.
Bake for 12 minutes of until golden brown, leave to cool.
Filling
Add all filling ingredients into a bowl and mix with a hand mixer for 7 minutes, until well combined.
Evenly spoon the mixture over the 6 cooled bases and smooth with a spoon.
Refrigerate for at least 3 hours before serving. When removing the cheesecakes from the muffin tin run a knife around the edges first to loosen them.
Notes
[nutrition-label]
Nutrition
Serving:
50
g
|
Calories:
242
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
142
mg
|
Potassium:
4
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
550
IU
|
Vitamin C:
1.7
mg
|
Calcium:
50
mg
|
Iron:
0.4
mg