Keto NY Cheesecake
Description
These individual keto New York cheesecakes taste similar to traditional NY sour cream cheesecake but have a low-carb twist with an almond meal crust.
Ingredients
•
2/3 cup almond meal
•
5 tablespoons butter, melted
•
2 (8 ounce) packages cream cheese
•
3/4 cup low-calorie natural sweetener (such as Swerve®)
•
1/4 cup heavy whipping cream
•
2 tablespoons water
•
3 eggs
•
1/2 cup sour cream
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2 tablespoons almond flour
•
1 1/2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2
Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
3
Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.
4
Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.