Homemade Keto Cheesecake Cups

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Step 1

Electric mixer or whisk

Step 2

Preparation

Step 3

Step 2 Prepare the Crust (Optional)

Step 4

Preheat the Oven If you are making a crust, preheat your oven to 350°F (175°C).

Step 5

Mix Dry In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of granulated erythritol, and 1/2 teaspoon of cinnamon (if using). Mix well to ensure the are evenly distributed.

Step 6

Add Melted Butter Pour in 1/4 cup of melted unsalted butter and stir until the mixture resembles coarse crumbs.

Step 7

Press into Muffin Tin Line a muffin tin with parchment paper or grease it lightly. Divide the crust mixture evenly among the cups, pressing it firmly into the bottom of each cup.

Step 8

Bake the Crust Place the muffin tin in the preheated oven and bake for 8-10 minutes or until the crust is golden brown. Remove from the oven and let cool completely.

Step 9

Mix Cream Cheese and Sweetener In a mixing bowl, use an electric mixer or whisk to beat the softened cream cheese and 1/2 cup of powdered erythritol together until smooth and creamy.

Step 10

Add Vanilla Extract and Lemon Juice Mix in 1 teaspoon of vanilla extract and 1 tablespoon of lemon juice (if using). The lemon juice adds a lovely tang that complements the sweetness.

Step 11

Whip the Cream In a separate bowl, whip 1/2 cup of heavy whipping cream until stiff peaks form. This will give the cheesecake its light and fluffy texture.

Step 12

Fold in Whipped Cream Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream; you want to maintain that airy texture.

Step 13

Fill the Cups Once the crust is cool, spoon or pipe the cheesecake filling into each cup. You can use a piping bag for a more elegant presentation.

Step 14

Smooth the Tops Use a spatula or the back of a spoon to smooth the tops of each cheesecake cup.

Step 15

Step 5 Chill

Step 16

Refrigerate Cover the muffin tin or dessert cups with plastic wrap and refrigerate for at least 2 hours, or until the cheesecake cups are set. This step is crucial for achieving the perfect texture.

Step 17

Step 6 Serve and Garnish

Step 18

Garnish Sprinkle a few mint leaves on top for an extra pop of color and freshness.

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Step 7 Enjoy

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Step 8 Storage

Step 21

Proper Storage Store any leftover cheesecake cups in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; simply thaw in the refrigerator before serving.

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Step 10 Customization Options