Keto Mini Cheesecakes With Strawberry Topping
These irresistible mini Keto Cheesecake Bites take just 30 minutes to make and are a perfect sweet ending to a meal or little afternoon treat, with just 3 net grams of carbs per bite.
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Servings: 12 Servings
Calories: 77kcal
Ingredients
For the topping
- 5 large strawberries, sliced 100g
- 2 tablespoons powdered sweetener 30g
- 1 tablespoon water 15g
For the crust
- 1/2 cup almond flour 48g
- 1 tablespoon butter melted 15g
- 1 tablespoon brown sugar substitute 15g
For the filling
- 3 ounces full fat cream cheese softened 85g
- 2 tablespoons full fat sour cream 28g
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sweetener 33g
- 1 medium egg room temperature
Instructions
- Place the strawberries, powdered sweetener and water into a small saucepan and simmer over medium heat until broken down and thickening into a syrup, about 10 minutes. Remove from heat and cool completely.
- Preheat the oven to 350°F (175°C). Prepare a mini cupcake pan with cupcake liners or use a silicone cupcake pan.
- Mix the almond flour, melted butter and sweetener in a small bowl. Stir it all together until a wet crust forms. Divide the mixture into the 12 wells of the cupcake pan. Pack the crust firmly down into the liners.
- Bake the crusts for 8 minutes. Remove and cool completely.
- Mix the cream cheese and sour cream with a hand blender until combined. Add the vanilla extract. While mixing, slowly add the powdered sweetener until incorporated. Add the egg and beat until smooth.
- Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners. Add a few drops of strawberry topping into each well and swirl with a toothpick.
- Place the cake tin into a water bath (a 9x13” pan holds most 12-slot mini muffin tins). The water should come halfway up the cupcake tin. Not high enough to breach the top of the tin.
- Place the water bath pan in the oven and cook for about 20 minutes. When done, the cakes will be firm around the outside, but still a little wet (not jiggly) in the center.
- Take the cakes out of the oven and let them cool for 30 minutes in the pan. Then remove them and put them in the refrigerator for at least 2 hours to set.
- When ready to serve, pour some of the strawberry topping onto the cakes.
Notes
- You can use fresh or frozen strawberries. It's about 5 large strawberries or 8 medium strawberries, though it's easier to measure them and use 100g.
- If you don't have brown sugar substitute, you can use powdered or granulated sweetener instead.
- You don’t have to use a water bath for baking, but it does help keep the cakes from cracking on the top. It’s not extremely necessary for such small cakes.
Nutrition
Calories: 77kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 38mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.