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Keto Mini Cheesecake Cups

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
505 min
SERVINGS
12 servings
Dessert
Keto Mini Cheesecake Cups
Ingredients
  • 1/2 cup almond meal
  • 1/4 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup granular no-calorie sucralose sweetener (such as Splenda®)
  • 2 eggs
  • 1 teaspoon vanilla extract
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Next, prepare your muffin tin by lining 12 cups with paper inserts. This will make removal and serving easier.
3
Mix the ground almonds and melted butter in a small bowl until you achieve a smooth, cohesive mixture.
4
Pour the almond mixture into the bottom of each paper-lined cup and press it firmly to create a flat base.
5
In a separate, larger bowl, combine the cream cheese, sweetener, eggs, and vanilla extract.
6
Using an electric mixer on a medium speed setting, blend the ingredients until they form a smooth and even consistency.
7
Spoon the cream cheese mixture evenly over the almond crust in each cup.
8
Place the muffin tin in the preheated oven and bake until the cream cheese mixture is almost set in the center, taking 15 to 17 minutes.
9
Allow the cupcakes to cool at room temperature until they are no longer warm and can be handled easily.
10
Refrigerate the cupcakes for at least 8 hours or overnight before serving.