Get the Recipe: Mini Keto Chocolate Chip Cheesecakes
These delicious Mini Keto Chocolate Chip Cheesecakes are the perfect low-carb dessert! You'll love the chocolate crust and smooth cheesecake filling for only about 5 net carbs each!
Ingredients
Chocolate Crust
- 6 tablespoons salted butter, melted
- 1 1/4 cup almond flour
- 2 tablespoons cocoa powder
- 2 tabelspoons confectioners Monkfruit sweetener
Chocolate Chip Cheesecake
- 2 8oz packages cream cheese, room temperature
- 1 large egg
- 1 tablespoon vanilla extract
- ½ cup confectioners Monkfruit sweetener
- 1 cup Lily's Sugar Free Dark Chocolate Chips
Equipment
Instructions
- Preheat oven to 350° F.
- Combine the melted butter, almond flour, cocoa powder, and sweetener. Mix well until completely combined.
- Prepare a 12 count standard muffin tin with cooking oil or line with paper liners. Press about a tablespoon of the crust into each well. Be sure to press down well so the crust is tightly packed, set aside.
- Combine cream cheese, egg, vanilla, and powdered monkfruit in a bowl and beat with an electric mixer until well combined. Fold in chocolate chips
- Spoon the cheesecake filling into the pan evenly and bake 20-25 minutes until a toothpick placed in the center comes out clean.
- Allow the cheesecakes to cool at least 30 minutes in the muffin tin, then remove and allow to cool completely before chilling.
Notes
Net carbs are 5.2 g per serving
Serving: 1 Mini Cheesecake, Calories: 314kcal, Carbohydrates: 10.9g, Protein: 6.1g, Fat: 25.9g, Cholesterol: 71.3mg, Sodium: 200.6mg, Fiber: 5.7g, Sugar: 3g
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