Description
Delicious mini keto chocolate chip cheesecakes that are low in carbs and perfect for dessert lovers on a keto diet.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup heavy cream
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add the erythritol and vanilla, mixing until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and chocolate chips.
- Pour the batter into a lined muffin tin.
- Bake for 20-25 minutes or until set.
- Let cool before chilling in the refrigerator for at least 2 hours.
Notes
- For best results, use room temperature cream cheese.
- Top with additional sugar-free chocolate chips if desired.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg