keto cheesecake muffins
Indulge in guilt-free decadence with our latest creation: homemade keto cheesecake muffins! Crafted with precision and care, these delightful treats boast a rich, creamy texture that melts in your mouth with every bite. The almond flour crust adds a satisfying crunch while keeping the carb count low, making them the perfect dessert for anyone following a ketogenic lifestyle. With just the right balance of sweetness and flavor, these muffins are sure to become a staple in your keto kitchen.
Here’s a detailed recipe for homemade keto cheesecake muffins:
Ingredients for cheesecake:
- 8 ounces cream cheese, softened at room temperature
- 1/4 cup Swerve sweetener (or any other keto-friendly sweetener of your choice)
- 1 egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Ingredients for crust:
- 1/2 cup almond flour
- 2 tablespoons butter, melted
- 1 tablespoon Swerve sweetener
- 1/4 teaspoon cinnamon
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease them well with butter or cooking spray.
2. Prepare the Crust:
- In a small mixing bowl, combine the almond flour, melted butter, Swerve sweetener, and cinnamon. Mix well until the ingredients are fully incorporated.
- Divide the crust mixture evenly among the muffin tin cups, pressing it firmly into the bottom of each cup to form a crust layer.
3. Prepare the Cheesecake Batter:
- In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the Swerve sweetener, egg, vanilla extract, and salt to the cream cheese mixture. Beat until everything is well combined and smooth.
4. Assemble and Bake:
- Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin cups, filling each cup almost to the top.
- Smooth out the tops of the cheesecake batter with the back of a spoon or spatula.
- Bake in the preheated oven for about 20-25 minutes, or until the cheesecake is set and the edges are slightly golden brown.
- Remove the cheesecake muffins from the oven and let them cool completely in the muffin tin.
5. Chill and Serve:
- Once cooled, transfer the cheesecake muffins to the refrigerator and chill for at least 2 hours, or until completely chilled and firm.
- Serve the keto cheesecake muffins with a dollop of whipped cream on top if desired. Enjoy your delicious homemade keto dessert
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
