You won’t be able to resist these easy-to-make keto mini-cheesecakes!

INGREDIENTS

Crust:

- 2 cups almond flour

- ½ cup melted unsalted butter

Filling:

- 4 cups cream cheese

- ½ cup sour cream 14%

- ½ cup erythritol

- 4 eggs

PREPARATION

Crust:

1. Preheat oven to 175° F.

2. In a bowl, mix almond flour and melted butter.

3. Press evenly into 8 muffin cups.

4. Bake for 8 to 10 minutes.

5. Let cool.

Filling:

1. Blend all ingredients for 2 to 3 minutes or until a smooth texture is obtained.

2. Spoon mixture over crust

3. Bake for 1 hour or until the centers of the cakes are cooked.

4. Let cool before unmolding.

(For silicone muffin cups: freeze cakes before unmolding.)