Mini Keto Breakfast Cheesecakes
Doesn't cheesecake for breakfasts sound deluxe! These almond-crusted mini keto cheesecakes are sweet and delicious, and delightfully low-carb. They take a bit of cooking time, but they're easy to whip up and contain only about 5g net carbs per serve (of two mini cheesecakes)!
Equipment
- 1 Food processor or blender
- 2 12 hole muffin tins (silicone if possible)
Ingredients
For the almond crust
- 2 cups whole almonds (unroasted)
- 2 tbsp sweetener (this is for a 1:1 sugar replacement)
- 4 tbsp butter (salted)
For the filling
- 16 ounces cottage cheese (high fat if available)
- 8 ounces cream cheese
- 6 large eggs
- 3/4 cup sweetener (this is for a 1:1 sugar replacement)
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
For the almond crust
- Pre-heat oven to 350F.
- Whiz almonds in food processor or blender until fine. Add butter and sweetener and whiz again until doughy.
- Add almond crust dough to the bottom of muffin tin holes and bake for 8 minutes.
For the filling
- Add cottage cheese and cream cheese to food processor or blender and whiz until smooth.
- Add the 3/4 cup of sweetener as well as almond and vanilla extracts and whiz again until combined fully.
- Add eggs and whiz to combine. Divide the filling between muffin holes once they come out of the oven.
- Bake for 35 minutes, or until the center is no longer wobbly.
- Let them cool, before refrigerating for a full 2 hours. Remove from the pan holes, add topping, and enjoy!
Notes
