Keto Mini Snickerdoodle Cheesecakes

Keto Recipes

Mini desserts are perfect for when you want to curb a craving. Since these are kept in the freezer they are available for anytime.

Sprinkling the cinnamon topping on these is what gives them a snickerdoodle flavor. The only problem is eating only one of them.

Servings: 48

1 Mini Cheesecake

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
68.0 6.0 1.0 2.0

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Instructions

  1. Cover the raw cashews with cold water and soak overnight or at least 8 hours.
  2. Line 2 mini muffin pans with paper liners. Process the pecans until they are fine crumbs.
  3. Add the rest of the crust ingredients to the food processor and process until combined well. If the crust does not stick together add a little more almond butter.
  4. Place a teaspoon of crust into each muffin cup and press down with fingers firmly.
  5. Put both muffin pans in the freezer while making the filling.
  6. Drain the cashews that have been soaking. Add the filling ingredients to a blender and blend until smooth. If needed add more water until the filling is smooth.
  7. Taste and add more sweetener if needed. Remove the pans from freezer and divide the filling equally between the cups.
  8. For the topping, mix the erythritol and cinnamon together in a small bowl. Sprinkle over the top of the filled muffin cups. Place in freezer for 2 hours. Remove from freezer for a few minutes before enjoying. (These can be stored in a sealed container in the freezer.)

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