Spring and Easter are upon us! It’s so easy to be tempted by the Easter candy and desserts, but you don’t have to be with these Easter mini cheesecakes that’s low carb and Keto friendly. Cheesecake is one of my favorite deserts and I love this simple Easter twist on it!
How to make this no bake keto friendly dessert:
Start by making the crust. In a medium bowl, you will whisk the almond flour with stevia and pinch of salt. Next add the sugar-free syrup over the dry ingredients and stir with a rubber spatula until well combined. You will want the crust to be firm and moist.
Separate the crust dough mixture into 9 equal small balls (approximately 2 inches each in size).
Place each ball into a muffin liner. Using an 1/4 measuring cup, press the balls into the liner to flatten the crust.
For the cheesecake filling using a mixer whisk the cream cheese, heavy whipping cream, lemon juice, vanilla extract, and stevia until creamy, mix on medium / high for about 5 minutes.
Next we will assemble the mini cheesecakes. Using a spoon pour the filling evenly onto the crust previously made (place the liners inside a muffin tin to avoid spills).
Refrigerate for at least 3 hours to set. Once the cheesecakes are firm, use a wet spoon to press down the center of the cheesecake, just a little to make the center a little lower, repeat with all of the cheesecakes.
Top the cheesecakes with shredded coconut and three Easter chocolate eggs on each. Serve immediately or store refrigerated in an airtight container. Enjoy!
Nutritional Information:
Please note that the sugar-free chocolate eggs not calculated in macros since all brands vary significantly.
Calories: 197
Fat: 16.6 g
Carbs: 8.4 g
Fiber: 1.9 g
Net carbs: 6.5 g
Protein: 5 g
Easter Mini Cheesecakes
Ingredients
- Crust
- 1 cup almond flour
- 1 tsp stevia extract
- ¼ cup sugar-free syrup
- pinch of salt
- Filling
- 8 ounces cream cheese softened
- ¼ cup heavy whipping cream
- 1 tablespoon lemon juice
- ¼ cup powdered stevia or confectioners swerve
- 1 teaspoon vanilla extract
- Toppings
- 1/2 cup toasted shredded coconut
- 27 small sugar-free chocolate eggs 3 each mini cheesecake bite
Instructions
- For The Crust:
- In a medium bowl whisk the almond flour, stevia, and pinch of salt.
- Pour the sugar-free syrup over the dry ingredients and stir with a rubber spatula until well combined. The crust should be moist, but firm.
- Separate the dough into 9 equal small balls (approximately 2 inches each).
- Place each ball into a muffin liner.
- With a ¼ measuring cup, press the balls into the liner to flatten the crust.
- For The Filling:
- In a medium bowl combine the cream cheese, heavy whipping cream, lemon juice, vanilla extract, and stevia using a mixer beat on medium / high until creamy, about 5 minutes.
- To Assemble:
- With a spoon pour the filling evenly onto the crust previously made (place the liners inside muffin tin to avoid spills).
- Refrigerate for at least 3 hours to set.
- Once the cheesecakes are firm, use a wet spoon to press down the center of the cheesecake, just a little to make the center a little lower, repeat with all of the cheesecakes.
- Top with toasted shredded coconut and three easter chocolate eggs on each.
- Serve immediately or keep refrigerated in an airtight container.
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