{"id":2451,"date":"2022-07-21T13:09:06","date_gmt":"2022-07-21T13:09:06","guid":{"rendered":"https:\/\/tisyummy.com\/?p=2451"},"modified":"2022-07-24T03:02:50","modified_gmt":"2022-07-24T03:02:50","slug":"mini-keto-breakfast-cheesecakes-almond-crust","status":"publish","type":"post","link":"https:\/\/tisyummy.com\/mini-keto-breakfast-cheesecakes-almond-crust\/","title":{"rendered":"Mini Keto Breakfast Cheesecakes with Almond Crust"},"content":{"rendered":"

If you’re after a sweet but almost completely sugar-free breakfast, these mini keto breakfast cheesecakes are just the thing! Made to mimic real cheesecakes (only mini), they use a yummy, buttery almond crust with a cottage cheese filling. Each mini keto cheesecake has just 2.5g of net carbs and 13g of fat! They’re delicious and filling, and definitely one of our favorite keto cottage cheese recipes<\/a>.<\/p>\n

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What’s in these mini keto breakfast cheesecakes?<\/h2>\n

The bases of these cottage cheesecakes are made from an almond crust that combines whole almonds, butter and sweetener. The filling is made from cottage cheese, cream cheese, eggs, more sweetener, and both almond and vanilla extract.<\/p>\n

I made the gooey topping by microwaving a couple of fresh raspberries for about 10 seconds, and then mashing them up with fork. I drizzle this over the top and then pop on a couple of whole fresh raspberries and blueberries, and voila! Please note that the nutritional information is for the cheesecakes without the berry topping. The berries will add a gram or two of net carbs to each one.<\/p>\n

You may also be wondering about the almond extract… While this recipe has plenty of almonds in it, the almond extract, I find, adds to the lovely sweet flavor, and helps offset and aftertaste that comes from the sweetener(s).<\/p>\n

How to make it?<\/h2>\n

Making the almond crust<\/strong> comes first. To do this, you’ll need to chuck some whole almonds in a food processor or blender and whiz them until you’ve got relatively fine pieces. Next, add butter and sweetener, and process or blend until it’s doughy. <\/p>\n

Cooking these mini keto breakfast cheesecakes works best in a muffin tin (silicone ones work particularly well if you’re not a regular baker). Add about half an inch of the almond crust mixture to the bottom of each muffin tin hole, and compress slightly. Chuck it in the oven for about 8 minutes at 350F.<\/p>\n

While the crusts are cooking, add your cottage cheese and cream cheese to the processor or blend, and whiz until smooth. Add in more sweetener of choice, along with both flavor extracts, and whiz again until combined. Add in the eggs, and whiz again.<\/p>\n

Once the almond crust comes out of the oven, add the filling evenly to the muffin tin holes and bake for approximately 35 minutes. You’ll know they’re done when the middles are solid when jiggled.<\/p>\n

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Once they’ve come out of the oven, let them cool completely before putting them in the fridge for a full 2 hours. Carefully remove them from their holes, add your topping of choice, and enjoy!<\/p>\n

What to have with these keto breakfast cheesecakes?<\/h2>\n

I love these with a couple of fresh berries and simple berry couli, but you could add any low carb topping to them you like. Some ideas include:<\/p>\n