I started ketosis again recently, it has been really fun and I am feeling slimmer. I have been trying not make too many treats like this mini keto chocolate cheesecake recipe, but baking is so fun for me. Sometimes I make it with the crust but if you are in a hurry you can just make them without. These mini chocolate cheesecakes are easy clean up too because you will be using muffin liners. I hope you enjoy these ketosis friendly mini chocolate cheesecakes.
Prep time: 30 minutes, 2 hours inactive
Cook time: 25- 30 minutes
Yield: about 15 mini cheesecakes
For the cheesecake:
2 8 ounces packages cream cheese
whipped cream, for topping (optional)
Preheat the oven to 350 degrees. Place the cream cheese and chocolate in a glass bowl. Fill a sauce pan halfway with water and place it over medium heat. Put the glass bowl over the pan. Heat up the cream cheese and baking chocolate until the chocolate is melted and the cream cheese is warm, mixing frequently. You can also use a microwave to melt it, if preferred. Mix the sweetener, vanilla and eggs in another bowl with an electric mixer until well combined. Add the chocolate and cheese mixture to the egg mixture and combine well until smooth. Pour into the muffin cups over the crust, if using, and bake for 20-25 minutes or until set. Refrigerate until chilled about 2 hours and serve.
Calories: 275 Total Fat: 34.8 Total Carbs: 5 grams Net Carbs: 3 grams Protein 7.7 Fiber 1.8
Note: Based on Sugar free directions and 8 servings ( about 1.5 cakes each)
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