https://www.youtube.com/embed/uNOJle8qVQA
- Today on Low Carb with Jennifer, I'm going to show you how to
make these keto mini cheesecakes. Hey there, guys, welcome back
to Low Carb with Jennifer. Today we're going to be making some delicious keto mini cheesecakes. One of the most popular recipes on my blog is my big, delicious, New York-style keto cheesecake. It is huge, it's perfect for parties, but I get a lot of people who want to know how to make it into a mini version or even, like, individual cups, so that's what we're
going to be doing today. We're starting with one
and a quarter of cups of almond flour, and
this is for the crust. We're going to add in three
tablespoons of granular sweetener. I'm going to add in a pinch of salt.
And we've got five tablespoons
of butter that's been melted. So that's all that we need for the crust. So I'm just going to stir
all of this together. Okay, now that we've got
our crust all mixed up, I'm going to divide it evenly
into these muffin tins. We've sprayed these with
cooking spray already. Okay, we've got that all divided out, and now we're just
going to use our fingers to press it into the bottom. (soft upbeat music) Okay, let's set this aside and
get working on the filling. Okay, we've got all of our
ingredients here for our filling and I've got my mixer standing by. We've got an eight-ounce
block of cream cheese that we've softened, and you want to make sure
that it's really soft so it will mix really well,
there won't be any clumps. I'm also going to add in one egg
that's also room temperature.
You just want to make sure
all of your ingredients are room temperature. I've got a quarter of a cup of sour cream, a quarter of a cup of powdered sweetener, and a teaspoon of vanilla extract. So now we're just going to beat
this until it's all combined. (mixer whirring) Okie dokie, that is ready. Okay, so now I'm going to
use a two tablespoon measure. This is an eighth of a cup,
which is two tablespoons, and I'm going to divide the batter evenly in the muffin tin on top of
the graham cracker crust. Okay, these are ready for the oven. They're going to bake in a 350-degree oven for about 18 to 20 minutes.
Whenever they're finished baking, unfortunately, they've got
to cool in the refrigerator for at least three hours just
so they have time to set up. Okay, our mini cheesecakes
are out of the oven and we put 'em in the freezer
just to make 'em ready faster, and they come out of the paper
so perfectly just like that. So let's try it out. Mmm. They're so good, perfectly sweet, you're going to love them.
(happily hums) These will be perfect just
to have in the freezer whenever you want a sweet treat or you can serve these
for brunch or something or you can just eat 'em for dessert. Make sure you check out this other, my other cheesecake recipe,
the one that started it all, and I will see you guys later. Bye..
