Keto No-Bake Mini Cheesecakes {Gluten-Free and Low-Carb}

Ingredients:

• ½ cup almond meal
• ¼ cup butter, melted
• 16 ounces cream cheese, softened
• ½ teaspoon vanilla extract
• ½ teaspoon lemon juice
• ¾ cup KetoLogic Erythritol
• ½ teaspoon salt

If you’re new to cooking/baking with erythritol, here are some tips to keep in mind:

• Erythritol is best for recipes you’ll be eating that day because there is a “cooling” effect to the sweetness after more than one day.
• Erythritol can be substituted for sugar on a 1:1 basis, but since it is 70% as sweet as sugar, you may want to increase the amount by a quarter to a third depending on your taste.
• Granulated erythritol may cause crystallization in the finished product when more than 1/2 cup is used. To prevent that, you can blend granulated erythritol in a food processor or blender prior to adding it.
• Cooking temperatures and times do not change when baking with erythritol.

Preparation:

1. Thoroughly spray a 12-cup muffin pan or line with paper cupcake liners (lightly spray the inside of these). In a bowl, mix together the almond meal and the melted butter until fully incorporated. Spoon the mixture into the bottom of the muffin pan/cup liners and press into a flat crust.
2. Beat the rest of the ingredients together at medium speed until smooth, about 3-5 minutes.
3. Spoon the mixture into each muffin cup, packing it down with the spoon or your fingers until you are out of cream cheese mix and each cup is most of the way full.
4. Put the pan in the freezer and allow the cheesecakes to freeze for at least 2 hours. Remove from the freezer and pop the cheesecakes out onto a serving platter or a storage container while still frozen. Note: If you are not using the paper cupcake liners, you may need to go around the edge of the cheesecakes in the muffin pan with an offset spatula or butter knife to get them to pop out of the pan.
5. Allow the cheesecakes to thaw in the refrigerator for about 3-4 hours before serving.

• Prep Time: 2.5 hour(s)
• Yield: 12

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