I’m so satisfied to tell you about a mini-cheesecake for two (or for one) that’s low-carb, keto pleasant. The super aspect approximately that is that you can make numerous specific small cheesecakes and supply people alternatives. once in a while i really like my cheesecake with a bitter cream topping and occasionally with fruit.
When i used to be unmarried, I cooked for myself, baked for myself, and shopped on the grocery store almost as an awful lot as a circle of relatives. That’s in my DNA. My complete own family operates like that. it might be much like me as a unmarried individual to make myself a cheesecake! there are such a lot of approaches to pinnacle this cheesecake. i love to position clean natural berries, but I’ll let you know a secret. Frozen wild blueberries from Nature’s contact are organic and free from insecticides. in addition they make the nice blueberry compote I’ve ever had.
INGREDIENTS
- All Ingredients Need to be at Room Temperature
- 8 ounces cream cheese
- 1 small egg
- ¼ cup sour cream
- ½ cup confectioner’s swerve
- 1 dropper liquid stevia
- 1 teaspoon vanilla
- ¼ teaspoon lemon extract or 2 tablespoons lemon juice
- lemon zest (about ¼ teaspoon)
- Almond Flour Crust
- ½ cup almond flour
- ½ teaspoon vanilla
- 1 tablespoon melted butter
- Kitchen Tools Needed
- 4-inch Mini Cheesecake Pans
- Parchment Paper
INSTRUCTIONS
- Make Almond Flour Crust
- mix all ingredients together. You might imagine it is too dry, but when you placed it between your palms, you may see it maintain together.
- reduce parchment paper to fit your pan.
- Press almond flour aggregate in and bake for 8 to ten minutes at 350 tiers.
- decrease temperature to 325.
- Please make sure your cream cheese is at room temperature. you would possibly don’t forget ten seconds in microwave.
- positioned all right into a food processor or blender. i like using the Vitamix to make certain the whole lot is clean.
- if so, i will placed the eggs in first, observed with the aid of the relaxation of the ingredients.
- blend till clean.
- Bake in middle of oven at 325 tiers F. for 20 to 25 minutes, until the top appears no longer to transport. There may be a slight jiggle as the cheesecake will keep cooking.
- go away in oven for about 25 mins with the door open.
- Take out and cool absolutely before refrigerating.
- at this time you may layer sour cream over the pinnacle.
- Refrigerate in a single day.
