Imagine sinking your fork into a creamy, minty cheesecake that's not only incredibly delicious but also completely keto-friendly. These Keto Thin Mint Cheesecakes are about to revolutionize your dessert game, proving that low-carb doesn't mean low-flavor. With a rich chocolate crust and a smooth, peppermint-infused filling, these mini cheesecakes are the ultimate treat for anyone craving something sweet without breaking their dietary goals.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 6 cheesecakes
Ingredients
- 1 cup almond flour
- 2 tbsp cocoa powder
- 1/4 cup erythritol
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1 tsp peppermint extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with silicone or paper cupcake liners.
- In a medium mixing bowl, combine almond flour, cocoa powder, and 2 tablespoons of erythritol to create the crust. Mix thoroughly until well blended.
- Press the crust mixture firmly into the bottom of each muffin liner, creating an even base. Use the back of a spoon to compact the crust.
- In a separate large mixing bowl, beat cream cheese until smooth and creamy using an electric mixer.
- Add sour cream, remaining erythritol, peppermint extract, and eggs to the cream cheese. Mix until completely smooth and no lumps remain.
- Carefully pour the cheesecake mixture over the prepared crust in each muffin liner, filling them about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the cheesecake centers are just set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
- Before serving, optionally garnish with a sprinkle of cocoa powder or sugar-free chocolate shavings.
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature for the smoothest, lump-free filling.
- Don't Overmix: When combining cheesecake ingredients, mix just until smooth to prevent incorporating too much air, which can cause cracking.
- Silicone Liners are Your Friend: They make removal easier and ensure your cheesecakes come out perfectly shaped.
- Cooling is Crucial: Allow cheesecakes to cool gradually to prevent cracking. The slow cooling process helps maintain a creamy texture.
- Make Ahead Friendly: These cheesecakes can be prepared up to 3 days in advance and stored in the refrigerator, making them perfect for meal prep or entertaining.
- Garnish Creatively: While optional, a light dusting of cocoa powder or sugar-free chocolate shavings can elevate the presentation and add extra flavor.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 5g
Protein: 6g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 75mg
