The willpower was tested with this one.

I’m not sure why I thought it was a good idea to make these during a fast, but I did it anyway … and stayed strong for 36 hours. Yes, I had cheesecake for breakfast. 😉

Probably one of my favorite dishes and I like the fact you don’t need to bake the crust first – one and done.

Table of Contents

Ingredients

• Crust
  • 6 tablespoons Butter, melted
  • 2/3 cup + 1 tablespoon Almond Flour
• Cream Cheese Mixture
  • 3/4 cup Sugar Substitute
    Pyure Bakeable Powdered
  • 2 (8 oz) containers of Philadelphia Cream Cheese
  • 1/4 cup Heavy Whipping Cream
  • 1/2 cup Sour Cream
  • 3 Large Eggs
  • 2 tablespoons Water
  • 1 + 1/2 teaspoons Vanilla Extract
  • 2 tablespoons Almond Flour

Directions

1. Preheat oven to 350.
2. Combine ingredients for crust and press into lined muffin pan.
3. Stir cream cheese and sugar substitute in a bowl until smooth.
4. Mix in heavy whipping cream and water.
5. Add eggs, one at a time, whisking well after each addition.
6. Stir in sour cream, almond flour, and vanilla extract.
7. Fill lined muffin pan.
8. Bake until cream cheese mixture is almost set in the middle before cracking, 15-18 minutes.
   (17 in my oven)

Nutrition Facts

• Total Servings: 16 mini cheesecakes
• Serving Size: 1 mini cheesecake
• Total Carbs: 3.7g
• Net Carbs: 3.3g
• Fat: 18.1g
• Protein: 5.2g

If you’re looking for a super low net carb cookie recipe, try our Snickerdoodle!

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks