🌟 Christmas Cheesecakes: Heavenly Bites of Holiday Joy! 🍰🎄😋
Delight in the holidays with our Keto Mini Christmas Cheesecakes recipe! These low-carb treats feature an almond flour crust, creamy cheesecake filling, topped with fresh strawberries and whipped cream. Try it for a festive keto-friendly dessert!
Ingredients (with quantities):
Instructions:
👨🍳 1) Prepare the Crust: Line a muffin tray with 12 cupcake liners. Preheat the oven to 150°C/300°F (fan-forced). In a bowl, combine almond flour, melted unsalted butter, powdered sugar replacement, and salt. Mix until well combined. Evenly distribute and press the crust mixture into the cupcake liners. Use a spoon to flatten it. Bake for 8 minutes. Allow it to cool completely before adding the filling.
👨🍳 2) Make the Cheesecake Filling: Using a mixer, beat cream cheese with powdered sugar replacement until combined. Add sour cream, lemon juice, and vanilla extract. Beat again for about 20 seconds. Add eggs one at a time, beating until combined. Avoid over-beating the mixture.
👨🍳 3) Bake the Cheesecakes: Reduce the oven temperature to 140°C/280°F (fan-forced). Spread the prepared filling evenly on top of the cooled crusts. Bake for 20 minutes.
👨🍳 4) Cool and Refrigerate: After baking, slightly open the oven door and allow the cheesecakes to cool inside the oven. Then, transfer them to cool at room temperature. Refrigerate the cheesecakes for at least 4 hours or preferably overnight.
👨🍳 5) Decorate the Cheesecakes: Place one large strawberry on top of each cheesecake. Use a piping bag filled with whipped cream to create a circle around each strawberry and a small bob on top.