The Low Carb Kitchen

KETO MINI CHRISTMAS CHEESECAKES you need to make this year! To get more delicious recipes including THESE MINI CHRISTMAS CHEESECAKES to satisfy your cravings and provide inspiration for your low carb cooking, you can find 90+ of my BEST low carb recipes in my ebook (link in my bio) with every carb counted, a detailed step-by-step approach, bonus tips and all macros listed! 1. Line a muffin tray with 12 cupcake liners. Preheat the oven to 150C/300F (fan-forced). 2. Crust: mix 1 1/2 cup almond flour, 55g melted unsalted butter, 1tbsp or more to taste powdered sugar replacement (I use monkfruit sweetener from Lakanto) and 1/4 tsp salt. Spread it evenly between the liners. Use a spoon to flatten it and bake for 8 minutes. Allow it to cool down completely before adding the filling. 3. Filling: using a mixer beat 1 1/2 cup cream cheese with 1/2-3/4 cup (depending how sweet you want it to be) powdered sugar replacement until combined. Add in 1/2 cup sour cream, 1 tbsp lemon juice and 1 tsp vanilla extract and beat again for about 20 seconds. Add 2 eggs (room temp) - one at a time until combined. Don’t over-beat the mixture! 4. Reduce the temperature to 140C/280F (fan-forced). Spread the filling evenly on top of the crust. Bake it for 20 min. 5. Don’t take them out of the oven straight away, but open the oven door slightly instead and allow them to cool. Then take them out, and allow them to cool to room temp. Refrigerate for at least 4 hours, but overnight is even better. 6. Place one large strawberry on top of each cheesecake. Put whipped cream into a piping bag and squeeze a circle of cream around each strawberry and make a little bob on top. Enjoy and follow for more low carb recipes 🤍 #christmasbaking #cheesecakerecipe #cheesecake #christmasdesserts #ketocheesecake #ketorecipes #ketodesserts #lowcarb #lowcarbrecipes #glutenfreebaking #glutenfreedessert #lowcarbdiet #ketodiet #insulinresistance #pcosrecipes

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