Mini Cheesecake

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Makes 6, or more if you use small molds

Calories: 191

Fat: 17 grams

Protein: 5 grams

Carbs: 6 grams

Net Carbs: 6 grams

Mini Cheesecake




  • 1 tablespoon, unsalted butter, melted
  • 1/4 cup mixed nuts (or almonds or whatever, I had mixed nuts on hand so that’s what I used)
  • 8 oz of cream cheese, softened
  • 1/2 teaspoon of Salt
  • 1 large, egg
  • 6 tsp swerve or other sugar source
  • 2 tsp, vanilla paste or extract
  • Optional: 1/4 teaspoon of lemon


  1. Set oven to 325 degrees Fahrenheit (if you use convection) OR 350 degrees if not convection.
  2. Put nuts in a blender or food processor to grind it down, then mix with the butter.
  3. I used ramekins, take the nut mixture and press it to the bottom.
  4. In a mixer or hand mixer, combine the cream cheese, salt, egg, swerve, and vanilla and blend until well combined.
  5. Pour the cheese mixture evenly in each ramekin.
  6. Bake for 25 minutes and let cool. Then put in fridge to store. Lasts up to a week.


  • Try other flavorings of extract

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