Red Velvet Cheesecakes

Keto Recipes

Individual deserts are a great way to have portion control. This recipe is not only delicious but it also fits into a keto lifestyle.

Red velvet is a favorite of a lot of people. A cheesecake and red velvet combination is better than a person could hope for.

Servings: 4

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
420.0 36.0 17.0 2.0

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Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Place butter and erythritol in a small bowl and put in microwave for 45 seconds. Stir until erythritol is dissolved.
  3. Mix the cocoa powder, salt, and vanilla with the butter and erythritol.
  4. Mix the egg in well. Next add the vinegar and food coloring.
  5. Add in the sifted almond flour and mix well.
  6. Grease 4 ramekins and pour the batter into them evenly. Tap the ramekins to even out the batter. Place the ramekins on a cookie sheet and place in the refrigerator.
  7. For the cheesecake layer beat the butter and cream cheese together.
  8. Add in the egg, vanilla, and cinnamon continuing to mix well.
  9. Mix in the erythritol and taste. Add salt to taste.
  10. Remove the ramekins from the refrigerator and place 2 tablespoons of the cheesecake layer on top of the red velvet layer. Tap the ramekins to even out the layers.
  11. Bake for 20 minutes in the preheated oven. The tops should be set but still a little jiggly.
  12. Let them cool. They are better if placed in the refrigerator for a couple hours though can be eaten while still warm.

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