Mini Keto Cheesecakes with Strawberry Sauce

pada tanggal
Cheesecake is already a dense and filling less sweet dessert alternative. whilst we use no-carb natural monkfruit sweetener, we can make this conventional dessert low-carb as properly.  these mini cheesecakes have an almond and coconut flour crust, which is optional if you’re quick on time. The strawberry topping comes collectively quick with best three ingredients as you anticipate the cheesecakes to cool.


Those cheesecakes are delicious with the mild flakey low-carb crust and sweet shiny berry toppings, but each the crust and berries are absolutely non-compulsory. Whip up a batch of these in your next potluck and watch them fly off the dessert table, nobody will suspect they're low carb!

You will also want to make your own ‘cream cheese’ by dripping yogurt cheese (instructions here) from your 24-hour yogurt.  The 24-hour yogurt specifically makes use of up all the lactose in the milk.  Cultured cream cheese (along with Nancy’s brand) can be ok, however may not be cultured lengthy sufficient to expend all the lactose as needed for the GAPS protocol.


INGREDIENTS
FOR THE CRUST

  • 1/2 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 teaspoon xanthan gum GAPS: omit
  • 1 pinch sea salt
  • 4 tablespoons butter cold
  • 1 ounce cream cheese 1/8 block, GAPS: Use dripped yogurt cheese
  • 1 egg lightly beaten
  • 1 teaspoon apple cider vinegar

FOR THE CHEESECAKE

  • 1-1/2 blocks cream cheese 12 ounces. GAPS, use dripped yogurt cheese
  • 1/4 cup sour cream GAPS, use plain yogurt
  • 1 tablespoon butter cold, sliced into pieces
  • 3/4 teaspoon pure monkfruit GAPS, use 1/3 cup honey
  • 1/4 teaspoon vanilla extract
  • 1 egg

FOR THE STRAWBERRY SAUCE

  • 1 cup strawberries fresh or frozen
  • 1 lemon juiced
  • 1 pinch pure monkfruit GAPS use 2 tablespoons honey

COMMANDS
FOR THE CRUST

  1. Preheat oven to 375* F
  2. In a meals processor with a round blade, pulse all components till crumbly in texture.  as an alternative, blend in a bowl with a fork or pastry blender. 
  3. Press together till dough sticks collectively.  Divide into 10 identical pieces with a rounded teaspoon. 
  4. put together muffin pan by way of the usage of 10 parchment paper liners, and spraying with cooking spray.  
  5. Press every part of dough into one muffin liner so that the whole backside is protected, approximately 1/four inch thick. in part pre-bake crust earlier than filling for 10 minutes and allow to chill to room temperature (about 30 min) before filling. 


FOR THE CHEESECAKE:

  1. With a hand mixer, in a stand mixer, or in a food processor beat cream cheese until fluffy, about 3 minutes.  upload in the bitter cream, butter, monkfruit, and vanilla. Beat till properly blended. Then add within the egg and beat once more, scraping down the sides of the bowl to make certain the egg is very well jumbled in and there are no lumps. 
  2. portion the cheesecake aggregate into prepared crust.  If not the usage of the optionally available crust, spray muffin liners and fill the liners without delay. Bake at 350* for 20 minutes, the cheesecakes will look barely undercooked however will keep to set up whilst chilled. 
  3. Cool on a cooling rack till room temperature, then sit back inside the fridge for at least 2 hours, preferably over night time. 


FOR THE STRAWBERRY SAUCE:

  1. In a small saucepan, combine strawberries, lemon juice, and sweetener. warmth over medium warmth until simmering, then lessen warmth to medium-low.  
  2. Use a potato masher or fork to ruin the strawberries and simmer for 10 mins till barely reduced and slightly thick. Strawberry sauce will continue to thicken as it units up. 
  3. permit to chill to room temperature, after which spoon over the chilled mini cheesecakes.

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