Keto Cheesecake Muffins

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. 2

   In a medium bowl, mix the almond flour, melted unsalted butter, and 1/4 cup erythritol until well combined. This will be your crust mixture.

3. 3

   Divide the crust mixture evenly among the muffin cups and press it down firmly to form the base.

4. 4

   In a large bowl, beat the cream cheese until smooth and creamy.

5. 5

   Add the sour cream, heavy cream, 1/4 cup erythritol, vanilla extract, and egg to the cream cheese. Beat until the mixture is smooth and well combined.

6. 6

   Pour the cheesecake mixture over the crusts in the muffin cups, filling each cup almost to the top.

7. 7

   Bake in the preheated oven for 20-25 minutes, or until the centers are set and the edges are slightly golden.

8. 8

   Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

9. 9

   Refrigerate the muffins for at least 2 hours before serving to allow them to set properly.

10. 10

    Enjoy your delicious Keto Cheesecake Muffins!