Ingredients
- Cream Cheese, full-fat and softened: 8 ounces
- Almond Flour, finely ground: 1/2 cup
- Keto Granulated Sweetener (e.g., Erythritol/Monk Fruit): 1/2 cup, divided
- Unsalted Butter, melted: 1/4 cup
- Large Egg: 1
- Alcohol-Free Vanilla Extract: 1 teaspoon
- Heavy Whipping Cream: 2 tablespoons
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners. In a small bowl, combine the almond flour, melted butter, 2 tablespoons of the granulated sweetener, and salt to form the crust mixture.
- Step 2: Press approximately 1 tablespoon of the crust mixture firmly into the bottom of each prepared muffin liner. Bake the crusts for 5 minutes, then remove them from the oven and set aside to cool slightly while preparing the filling.
- Step 3: In a large bowl, use an electric mixer to beat the softened cream cheese with the remaining granulated sweetener until the mixture is smooth and fluffy, scraping down the sides as needed. Blend in the heavy whipping cream and alcohol-free vanilla extract.
- Step 4: Gently incorporate the large egg into the cream cheese mixture, beating only until just combined (overmixing the egg can cause the cheesecake to crack). Spoon or pipe the filling evenly over the cooled crusts in the muffin tin.
- Step 5: Bake the bites for 15-20 minutes, or until the edges are set and the center of the cheesecakes has only a slight jiggle. Turn the oven off and prop the door open slightly, allowing the cheesecakes to cool slowly inside the oven for 15 minutes.
- Step 6: Remove the cheesecake bites from the oven and cool completely at room temperature. Once cooled, transfer them to the refrigerator and chill for a minimum of 4 hours (or preferably overnight) before serving or removing the wrappers.
Notes
- Keep the bites refrigerated in an airtight container for up to 5 days, or freeze them solid for up to 1 month; thaw overnight in the fridge before serving.
- Since these bites are served chilled, if they are too firm straight from the refrigerator, let them rest on the counter for 10 minutes to slightly soften the filling and enhance the creamy texture.
- Elevate the flavor by topping the chilled bites with a dollop of unsweetened whipped cream and a few fresh berries or a drizzle of sugar-free chocolate sauce just before serving.
- To guarantee a smooth, crack-free filling, only beat the egg until it is just incorporated; overmixing at this stage introduces too much air, which can cause the cheesecake to dome and then fall.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American