Créé avec l’IA
Keto Cheesecake Muffins
60 min 509 kcal par portion Facile
Ingrédients
4 Portions
- almond flour1 cup
- unsalted butter0,25 cup
- erythritol0,25 cup
- cream cheese8 oz
- sour cream0,25 cup
- heavy cream0,25 cup
- erythritol0,25 cup
- vanilla extract0,5 tsp
- large egg1 piece
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 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
Divide the crust mixture evenly among the muffin cups and press it down firmly to form the base.
- 4
In a large bowl, beat the cream cheese until smooth and creamy.
- 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
Pour the cheesecake mixture over the crusts in the muffin cups, filling each cup almost to the top.
- 7
Bake in the preheated oven for 20-25 minutes, or until the centers are set and the edges are slightly golden.
- 8
Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- 9
