Keto Cottage Cheese Mini Cheesecakes
These mini desserts deliver incredible flavor in perfectly portioned servings. This recipe is delicious, low carb, and keto friendly for everyone to enjoy.
Ingredients
For the Crust
- 1 cup Almond Flour
- 2 tbsp Granulated Erythritol Sweetener
- 3 tbsp Unsalted Butter, Melted
For the Filling
- 1 cup Full-Fat Cottage Cheese
- 8 oz Cream Cheese, Softened
- 1/2 cup Powdered Erythritol Sweetener
- 2 Large Eggs, Room Temperature
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
For the Berry Topping
- 1 cup Mixed Berries
- 1 tbsp Granulated Erythritol Sweetener
- 1 tbsp Water
Equipment
- blender
- muffin tin
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
- Mix the almond flour, sweetener and melted butter. Press about 1 tablespoon into the bottom of each liner and bake for 8 minutes.
- Blend the cottage cheese until completely smooth. Add the cream cheese, powdered sweetener, lemon juice and vanilla and blend until creamy.
- Add the eggs and blend on low just until combined. Divide the filling evenly over the crusts, filling each cup nearly to the top.
- Bake for 18 to 22 minutes, until the edges are set and the centers jiggle slightly. Cool in the tin for 30 minutes, then refrigerate for at least 3 hours.
- For the topping, simmer the berries, sweetener and water in a small saucepan for 5 to 7 minutes, mashing lightly, until thick and jammy. Let it cool.
- Spoon the berry topping over the chilled mini cheesecakes just before serving.
Nutrition
Serving: 1servingCalories: 188kcalCarbohydrates: 5gProtein: 6gFat: 16g
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