I never was a fan of fat bombs. Something about eating a cold, frozen ball of butter or coconut oil never appealed to me. If this is you, then look no further my friends. These mini cheesecakes—aside from being a great potluck item to bring or have at your next party—these beauties double as a kick butt keto fat bomb.
I kid you not, in the beginning when I first transitioned my family to keto, I would make a batch of these cheesecakes to keep in the fridge and have when I needed a sweet fix or to bump up my fat intake for the day. It almost felt sinful in the beginning to be able to eat a personal sized cheesecake EVERYDAY!
As far as potluck worthy, YES! If you plan to bring this to a party make sure you make double the batch so you can save some at home for yourself because I guarantee that there will be none left!
These beauties are super easy to make. There are a few steps since you have to bake the crust first and then top them once cooled, but I assure you that it will be all worth it. The best part? Each mini cheesecake is approximately 2.61 net carbs!!!! (Woohoo, happy dance). Before keto I used to make these S.A.D equivalent ("Standard American Diet" equivalent which means with "normal" ingredients and "normal" sugar). Can you guess how many carbs/sugar one "normal" mini cheesecake set you back? 21 grams!! These keto mini cheesecakes are one-tenth the net carbs as a normal one! Wow—I'll take sugar free and keto all day, every day.
Do yourself a favor. Pick 1 Sunday afternoon and make these for yourself for the week. Hide them from your family members who aren't keto (or else they'll eat your stash LOL). You're welcome!
Tools you'll need
20 mini cheesecakes
4 8-oz blocks cream cheese, room temperature
4 eggs, room temperature
1 cup allulose sweetener
1 teaspoon vanilla extract
1 cup almond flour
1/3 cup Swerve sweetener
3 tablespoons butter
1 8-oz tub sour cream
1 tablespoon Swerve sweetener
1 teaspoon vanilla extract
1 10-oz bag frozen blueberries
1/2 lemon, juiced
1/2 cup water
3/4 cup allulose sweetener
2 teaspoons coconut oil (or olive oil)
1/2 teaspoon xanthan gum
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Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.