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Recipe and content provided by Tara Wright, Whole Body Living

Easy and keto friendly are not the words that immediately come to mind as you bite into these keto mini cheesecakes with gooey brownie batter crust. Instead, you’ll think “Wait, THIS is keto? All my problems are solved.”At least for the moment.

Keto cheesecake is one of the things we keep in our freezer to handle cravings for sweets. It’s just one way we make keto sustainable over the long term. Have foods that will satisfy cravings already made and in the freezer. This way, it’s easier to snag something from the freezer than go purchase some cheat food/meal.

We call it our “Keto Emergency Plan”.

Keto Mini Cheesecakes with Brownie Batter Crust

  • Author: Tara Wright
  • Prep Time: 20 minutes
  • Total Time: 1 hr 40 min
  • Yield: 30 cheesecakes

Ingredients:

Keto Brownie Batter Cheesecake Crust

  • 5 tablespoons butter melted
  • 3 tablespoons cacao butter melted
  • 1/2 cup cocoa powder
  • 1/3 cup BochaSweet
  • Pinch of salt
  • 1 1/2 cup almond flour

Keto Mini Cheesecakes with Brownie Batter Crust

  • 4, 8 oz packages cream cheese softened
  • 1 1/4 cup BochaSweet
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 4 large eggs

Instructions:

Crust

  1. In a medium microwave safe bowl, melt together butter and cacao butter. In the microwave, cook for 1 minute and then stir and cook for 20 seconds, stir and repeat the 20 second intervals until completely melted.
  2. Stir cocoa powder into the warm butter mixture until smooth. The warmth of the butter will activate the cocoa powder creating a deeper, richer flavor.
  3. Stir in 1/4 cup BochaSweet.
  4. Stir in almond flour until completely combined.
  5. Divide crust among 30 cupcake cups and then press down with a spoon to create the crust. Set aside while you make the filling.

Filling

  1. Preheat your oven to 300 degrees.
  2. In a large mixing bowl, combine warmed cream cheese, BochaSweet, vanilla extract, salt, sour cream, heavy whipping cream and eggs. Mix together until completely combined.
  3. Use a 1/4 cup measuring cup to fill each cupcake tin with a little less than 1/4 cup of filling. You’ll have a little more than 6 cups of batter and to make 30 mini cheesecakes you’ll need about .21 cups each.
  4. Bake in preheated oven for 20 minutes at 300 degrees. Centers should be slightly jiggly. Turn off the oven and crack the oven door open. Allow the cheesecakes to remain in the oven for 1 hour before removing them too cool.
  5. Store in the fridge or freezer once completely cooled.
  6. Garnish with dark chocolate or chocolate chips if desired.

Serves: 30 cheesecakes

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 78
  • Carbs: 2g
  • Protein: 3g
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 38mg
  • Sodium: 70mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 154IU
  • Calcium: 23mg
  • Iron: 1mg

Keywords: keto mini cheesecakes with gooey brownie batter crust

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