I made these for a barbecue I am going to and wanted a dessert I could eat, since I am diabetic and on a high fat low carb diet. I did use the 1/2 c. Almond flour but also added 1/2 c. Coconut flour as well since many said the crust was oily. I also added - little almond extract to the crust and baked the crust for about 5 or 6 minutes which made the crust more like an almond coconut shortbread. I also added more almond extract to the filling. After they were baked I made a small hole in top and added a small dollop of red raspberry fruit spread. They were absolutely delicious!
A simple change I made omit the sugar substitue and add a pack of sugar free jello any flavor you would like. I did raspberry and added a tsp. of lime juice. Sooooo Good
These are really phenomenal. I used Swerve as the sweetener and I added maybe a 1/4 cup of sour cream and they really tasted like "real" cheesecake.
Ok so I was trying the recipe and mistakenly ran into the best tasting keto "cheesecake". So I halved everything since it was only me that was going to be eating this but I didn't read the directions carefully and ended up mixing the almond flour and butter into the recipe. So instead of having a cheesecake crust I just had this concoction. I decided to cook it anyway for 30 minutes then let it cool in the fridge overnight. Tried it today and it was soooo good! For my sugar substitute I used Truvia which has erythritol as the main ingredient. So if you didn't read directions well (like me) never fear, it may still come out delicious.
Excellent. Halved recipe. 1 pkg light cream cheese 1egg 3 oz Splenda Used lemon extract once. Then almond. Both perfect. 18 mini muffins. Baked 12 mins. Crust: 1/2 cup almond flour 1 T Splenda brown sugar blend 1 T salted butter
Excellent! Thank you! I wish there were more keto recipes on this website. PS-for an extra special treat I add a teas of sugar free raspberry jelly on top.
for the crust i used 3 tbsp butter and added 1/2 tbsp coconut flour and 1/2 tsp almond extract. Gently pressing on crust to spread evenly. Baked in preheated oven for 6-7 min. Then firmly pressed down on crust for a great crust texture! I absolutely loved this recipe! Thank you!!
I just made these for my birthday! I used lemon extract instead of vanilla. I used the full butter amount but the key that is missing is baking the crust first without the filling for 5-6 minutes. I did this and the crust came out like a graham cracker crust of a regular cheesecake! I also used 1/2 cup of sweetener which was the perfect amount of sweet. I found these to be a light fluffy cheesecake not so much dense like regular cheese cake. I will definitely make these again real soon!!!
I did what others suggested and used only 1/8 cup butter and 1/2 cup sweetener. These do seem to be the correct portions to use. I did not care for the almond meal crust. I think next time I will try flaxmeal, which is lower in carbs and may get that crumbly texture better. The cheese cake itself also seemed a bit... off. I think I may be more used to New York style. Next time I'll try adding a 1/4 cup sour cream.
