Keto Mini Cheesecakes with Strawberry Jam
Gluten free, grain free, nut free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 10 min + 6 h resting in the fridge
Cook time: 20 min
Total time: about 30 min + 6 h resting in the fridge
Servings: 8 cheesecakes (about 2.75 in wide and 1.38 in tall)
This is a super easy recipe that will please your eyes and tastebuds. You can prepare these cheesecakes the day before or in the morning for dinner time, as long as you give it enough time to settle in the fridge. You can serve these cheesecakes without adding anything else, or you can have fun decorating them with some low carb fruits, like strawberries and blueberries or a low carb jam (like I do here). This recipe was inspired by tasteaholics. Here I propose hazelnut flour or tigernut flour (which is nut free) as an alternative to almond flour and I add a simple strawberry jam for decoration and additional flavor.
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you should be able to swap erythritol (50 g for the cheesecake and 1 tsp for the jam) with regular sugar (40 g and ½ tsp), use the vanilla extract commonly found at the grocery store, and decorate with your favorite fruit and/or jam (and/or chocolate...or really anything you want).
Ingredients
Almond flour, hazelnut flour, or tigernut flour for a nut free version, 55 g (½ cup). Check the hazelnut flour in the link for possible soy allergies.
Butter, 28 g (2 tbsp)
Light cream cheese, 220 g (8 oz)
Egg, 1
Vanilla extract, 2.2 g (½ tsp)
Lemon juice, 2.5 g (½ tsp)
Erythritol, 50 g (¼ cup)
Salt, a pinch
Strawberry jam for decoration (optional):
Strawberries, 100 g (1 cup) + 4 berries for decoration
Lemon juice, ¼ tsp
Erythritol, 4 g (1 tsp)
Water, 180 g (¾ cup)
Tools you might be missing:
Silicone muffin molds or muffin molds and liners. The ones in the link (that I have) are about 2 by 2.75 (bottom and top diameter) by 1.38 inches (height).
Instructions
1. Preheat the oven at 345 F / 175 C and take the cream cheese out of the fridge
Strawberry jam (skip to step 6 if you are not preparing the jam)
2. Put 4 strawberries aside.
3. Wash the remaining strawberries and cut them in 4 pieces. Add them to a pot with water and erythritol. Bring to a boil.
4. Cook over low heat for 35 - 40 minutes or until the strawberries are broken down and the mixture has thickened to a consistency that is slightly more liquid than regular jam (the mixture will thicken further while cooling). Mix every 10 minutes.
5. Add the lemon juice, mix, remove the mixture from heat and let cool.
Cheesecake base
6. Melt the butter in the microwave for 60 - 90 seconds(this depends on the type of microwave).
7. Mix the butter and almond, hazelnut, or tigernut flour with a wooden spoon.
8. Add about 1 tsp of the mixture to each muffin mold or liner and flatten it with the back of a teaspoon.
9. Bake for 5 minutes. After 5 minutes the base won’t have darkened, but they’ll be dry to the touch.
Cheesecake cream
10. Beat the cream cheese with a hand mixer.
11. Add the egg, vanilla extract, lemon juice, erythritol, and salt. Keep beating with a hand mixer until all the ingredients are well combined.
12. Split the mixture across the 8 muffin molds or liners. In the pictures I put a heaping tbsp in each.
13. Bake for 15-17 minutes, until the top is dry (it might crack and that is ok). The cheesecakes might be slightly soft/wobbly when taken out of the oven, but will set while cooling.
14. Refrigerate for 6 hours or until they are set (they don’t wobble and keep their shape when taken out of the mold or liner).
15. Remove the cheesecakes from the molds or liners before serving.
Decorating
16. Take the 4 strawberries you set aside and cut them in ½ lengthwise.
17. Add 1 tsp of jam on each cheesecake (if you prepared it).
18. Add ½ strawberry on each cheesecake.
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredients in the list (assuming almond flour) and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1 mini cheesecake | Calories: 134 | Total fat: 9 g | Total Carbohydrates: 2.5 g | Total fiber: 0.3 g | Total sugar: 2 g | Protein: 4.7 g | Net Carbohydrates: 2.2 g
Storing
You can store these cheesecakes in an airtight container in the fridge for 3 - 4 days.