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Keto Cheesecake In 5 Minutes

Cheesecake topped with cheesecake with raspberries and lemons set behind it.

5 from 4 reviews

This mini keto cheesecake is rich, creamy, and silky smooth. It has just over 3 NET CARBS, and is done and ready to eat in only 5 minutes! And this might be the easiest keto dessert you can make. 

Ingredients

Scale

Filling:

4oz (112g) Cream Cheese

3 tbsps (27g) Confectioners Swerve

1/2 Tbsp (7g) Lemon Juice

1/2 Tsp (3g) Vanilla Extract

1 Tbsp (15g) Sour Cream

Crust:

Heaping 1/3 Cup (45g) Almond Flour

1 1/2 Tbsps (14g) Confectioners Swerve

1 1/2 Tbsps (20g) Almond Milk

1/2 Tsp Vanilla Extract

Pinch of salt

Instructions

  1. Add the crust ingredients to a bowl and mix until a dough ball forms.
  2. Line a 4" inch springform pan with parchment paper and put the dough ball on it.
  3. Use hands and spatula to push the dough evenly around the pan. Freeze crust for a few minutes to set.
  4. Add the filling ingredients to a bowl and mix and mash with a fork until the ingredients are combined and smooth.
  5. Pour the filling onto the crust and smooth it out with a spatula.
  6. Either eat immediately or pop in the freezer for 30 minutes to an hour to set. 

Notes

The scale up function does not change the gram measurements.

Nutrition

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