Mini Keto Chocolate Chip Cheesecakes

  • 6 tablespoons salted butter, melted
  • 1 1/4 cup almond flour
  • 2 tablespoons cocoa powder
  • 2 tabelspoons confectioners Monkfruit sweetener
  • 2 (8oz packages) cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ cup confectioners Monkfruit sweetener
  • 1 cup Lily’s Sugar Free Dark Chocolate Chips
  1. Preheat oven to 350° F.
  2. Combine the melted butter, almond flour, cocoa powder, and sweetener. Mix well until completely combined.
  3. Prepare a 12 count standard muffin tin with cooking oil or line with paper liners. Press about a tablespoon of the crust into each well. Be sure to press down well so the crust is tightly packed, set aside.
  4. Combine cream cheese, egg, vanilla, and powdered monkfruit in a bowl and beat with an electric mixer until well combined. Fold in chocolate chips
  5. Spoon the cheesecake filling into the pan evenly and bake 20-25 minutes until a toothpick placed in the center comes out clean.
  6. Allow the cheesecakes to cool at least 30 minutes in the muffin tin, then remove and allow to cool completely before chilling.

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