Mini Ketogenic Strawberry Cheesecakes

Mini Ketogenic Strawberry Cheesecakes

Ingredients

• 1/2 cup almond flour ((finely ground))
• 1/3 cup coconut flour
• 1/4 cup butter ((finely ground))
• 2 tbsp sweetener ((finely ground))
• 1/2 tsp vanilla extract
• 100 g strawberries ((finely ground))
• 16 oz cream cheese ((finely ground))
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 large eggs
• 1/4 cup sour cream

Instructions

1. Crust Preheat oven to 325 degrees F.
2. Place parchment paper cupcake liners in your baking pan.
3. In a mixing bowl, add all the ingredients for the crust and mix until combined.
4. Add approximately 1 tablespoon of the mixture into the bottom of each cupcake liner and press down evenly to form the crust.
5. Mini Ketogenic Strawberry Cheesecakes Bake for 10 minutes and remove from oven to cool.
6. Strawberry Drizzle Blend together fresh strawberries and sweetener with your immersion blender and set aside.
7. Mini Ketogenic Strawberry Cheesecakes Cheesecake Filling Place your cream cheese, lemon zest and sweetener in the bowl of your stand mixer and cream until the mixture is smooth and creamy.
8. Add eggs and sour cream and mix until completely smooth.
9. Add in the lemon juice and vanilla and mix until fully incorporated.
10. Pour cheesecake mixture into the cupcake liners.
11. Mini Ketogenic Strawberry Cheesecake Place approximately 3/4 teaspoon of strawberry drizzle on top of each mini cheese cake and swirl it through the cheese cake mixture with a toothpick.