These babies really hit the spot when you want something sweet.
If you are not having dairy, close this page right away. I mean, come back again later, but you really don’t want to see this if you are dairy-free. Because you’ll cry. And there is no good substitute for full fat cream cheese. No. Coconut cream will not work.
I found the original recipe for these on Keto Krate Blog here whose cheese cakes are of course, much prettier.
Instead of using a sugar free jam, as I have no idea where to get that from, I made some lemon curd, keto-style. You can find the recipe for that here.
The reason my cheesecakes look wrinkly is because the are baked in the oven, and I left them in there for just a wee bit too long.
Baking times are subjective…
Low Carb Keto Cheesecakes Servings per batch: approximately 8-10
3/4 cup almond flour (Almond meal/ground almonds)
3 TBSP Butter, melted
1 1/4 tubs (or 1.5 Cups) of Philadelphia Original Cream Cheese softened (avoid low fat at all cost!)
1 lemon (juice)
1/4 cup Erythritol sweetener (I use Norbu which has monk fruit and isn’t bitter) More if you want them sweeter.
Pre-heat oven to 180 degrees C
Mix melted butter with almond flour until well combined and spoon a heaped teaspoon amount into each hollow of a silicon muffin tray. (Note: It will be much harder to remove cheesecakes from metal tins) You will probably only get about 8 filled depending on how big your muffin tray is. (It’s not the size… it’s how you bake with it 😉 )
Press mixture down gently making a slight well in each one.
Bake for around 5-10 minutes, keeping an eye on the bases to make sure they don’t burn. We are aiming for ‘golden brown’ here.
While the bases are baking, mix the softened cream cheese with the rest of the ingredients and beat until smooth and creamy.
Lick all the spoons.
When the bases are golden brown, remove from oven and spoon the cream cheese mixture over the bases until each muffin hollow is filled.
Put the whole lot back in the oven and bake until the cream cheese feels firm but still ‘jiggly’. (I stole that term from the original creator. You can’t go wrong with ‘jiggly’)
Take out of the oven and let them cool for about 20 mins.
Here’s the hardest part…. are you ready?
Put them in the fridge to set overnight.
Yep, you have to wait to eat these, guys, or they’ll fall apart. Trust me. I “tested” the theory.
You can top these ‘naked cheese cakes’ with lemon curd, or berries (don’t over do the berries if you are keto though!)
Nutritional info: Fat: 23.9g Protein: 6.4g NET CARBS: 2.6g (Carbs total: 3.7g Fiber: 1.1g )