Indulge your sweet tooth without the guilt with these delectable Mini Keto Chocolate Chip Cheesecakes! Perfectly creamy, rich, and oh-so-satisfying, this keto-friendly dessert will have you questioning whether you're really sticking to your diet. With just 10 minutes of prep time and a mere 25 minutes in the oven, you can create a heavenly treat that yields 12 mini cheesecakes, ideal for sharing—or keeping all to yourself! So, are you ready to dive into a world of chocolatey goodness that won’t derail your healthy lifestyle? Let’s get baking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 mini cheesecakes
Ingredients
- 1 cup almond flour
- 1/4 cup butter, melted
- 2 cups cream cheese
- 1/2 cup erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray to prevent the cheesecakes from sticking.
- In a mixing bowl, combine 1 cup of almond flour and 1/4 cup of melted butter. Mix well until the mixture resembles wet sand.
- Evenly distribute the almond flour mixture into the bottom of each muffin cup, pressing down firmly to create a crust. Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
- In a large mixing bowl, beat together 2 cups of cream cheese and 1/2 cup of erythritol using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add in the 2 large eggs, one at a time, mixing well after each addition. Then add 1 teaspoon of vanilla extract and continue to mix until fully combined and smooth.
- Gently fold in 1/2 cup of sugar-free chocolate chips into the cream cheese mixture until evenly distributed.
- Spoon the cream cheese mixture over the pre-baked almond flour crusts in the muffin tin, filling each cup about 3/4 full.
- Bake the mini cheesecakes in the oven for an additional 15-20 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.
- Once baked, remove the cheesecakes from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours (or preferably overnight) to allow them to set properly.
- Before serving, you can optionally top the cheesecakes with extra sugar-free chocolate chips or whipped cream for added flavor. Enjoy your delicious Mini Keto Chocolate Chip Cheesecakes!
Tips
- Use Room Temperature Ingredients: For the smoothest filling, make sure your cream cheese and eggs are at room temperature before mixing. This helps avoid lumps and ensures a creamy texture.
- Don’t Overbake: Keep an eye on your cheesecakes as they bake. They should be set around the edges but still slightly jiggly in the center. They will firm up as they cool, so it's better to underbake slightly than to overbake.
- Chill for Best Flavor: Allowing the cheesecakes to chill in the refrigerator for at least 2 hours (or overnight) enhances their flavor and texture. This step is crucial for achieving that perfect cheesecake consistency.
- Experiment with Toppings: Feel free to get creative with toppings! Try adding a dollop of sugar-free whipped cream, a sprinkle of cocoa powder, or even a few fresh berries for a pop of color and flavor.
- Make Ahead: These mini cheesecakes store well in the fridge, making them a great option for meal prep or a quick dessert on busy nights. Just keep them in an airtight container to maintain freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 6g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 85mg
