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
|
|
|
Ingredients
|
- 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
|
|
|
Directions
|
|
|
- Set oven to 325 degrees Fahrenheit (if you use convection) OR 350 degrees if not convection.
- Put nuts in a blender or food processor to grind it down, then mix with the butter.
- I used ramekins, take the nut mixture and press it to the bottom.
- In a mixer or hand mixer, combine the cream cheese, salt, egg, swerve, and vanilla and blend until well combined.
- Pour the cheese mixture evenly in each ramekin.
- Bake for 25 minutes and let cool. Then put in fridge to store. Lasts up to a week.
|
|
|
Notes
|
|
|
- Try other flavorings of extract
|
Like this:
Like Loading...
One comment