Mini Keto Chocolate Cheesecake Recipe
Keto Mini Chocolate Cheesecake Recipe
This Keto Mini Chocolate Cheesecake Recipe will have your family singing your praises. It is a perfect dessert for low carb, ketogenic, gluten, dairy & sugar free dieters!
For the crust:
For the Crust:
Mix all the ingredients together and press into lined muffin cups with your hands, creating a crust of about 1/4 inch.
Bake for 10-12 minutes on 325 degrees.
For the Cheesecake:
Preheat the oven to 350 degrees.
Place the cream cheese and chocolate in a glass bowl.
Fill a sauce pan halfway with water and place it over medium heat.
Put the glass bowl over the pan.
Heat up the cream cheese and baking chocolate until the chocolate is melted and the cream cheese is warm, mixing frequently.
You can also use a microwave to melt it, if preferred.
Mix the sweetener, vanilla and eggs in another bowl with an electric mixer until well combined.
Add the chocolate and cheese mixture to the egg mixture and combine well until smooth.
Pour into the muffin cups over the crust, if using, and bake for 20-25 minutes or until set.
Refrigerate until chilled about 2 hours and serve.
For the paleo version of crust: Use 1/4 cup coconut sugar (order here) in place of swerve
For the paleo version of cheesecake: Use 1 1/4 coconut sugar in place of swerve
Net Carbs: 3 grams
Based on Sugar free directions and 8 servings ( about 1.5 cakes each)
Looking for more Low Carb, Keto and Paleo Cakes and Muffins and Brownie Recipes?
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