Description
These Low Carb Strawberry Cheesecake Cups are the perfect blend of creamy cheesecake and fresh strawberries, all while keeping your carb count in check. A delightful dessert for those on a keto diet or anyone looking to indulge without the guilt!
Ingredients
Scale
For the Crust:
- For the Crust:
- 1 cup almond flour
- 2 tablespoons melted butter
- 1 tablespoon granulated erythritol
- 1/2 teaspoon vanilla extract
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon powdered erythritol
- 1 teaspoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, combine almond flour, melted butter, granulated erythritol, and vanilla extract until the mixture resembles wet sand.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner, smoothing with the back of a spoon.
- Bake the crusts for 8-10 minutes or until lightly golden. Remove from oven and let them cool completely.
- In a large bowl, beat the cream cheese and powdered erythritol together until smooth and creamy.
- Add in vanilla extract and heavy whipping cream, and continue to beat until well combined and fluffy.
- Spoon or pipe the cheesecake filling evenly over each cooled crust, smoothing the tops with a spatula.
- In a separate bowl, toss sliced strawberries with powdered erythritol and lemon juice.
- Spoon the strawberry mixture evenly over each cheesecake cup.
- Refrigerate the cheesecake cups for at least 2 hours to set before serving.
Notes
For an extra touch of flavor, try adding a pinch of cinnamon to the crust mixture. You can also substitute raspberries or blueberries for the strawberries if you prefer.