Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream

Yield: 10 mini cheesecakes

Keto Mini Cheesecakes with Chocolate Mousse Whipped Cream

This dessert is pretty much perfect for Keto. Tangy cream cheese, and not-too-sweet chocolate notes are amazing together.

ingredients:

For the Crust
  • 2 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup confectioner erythritol (I use Swerve brand)
  • 1/4 cup melted coconut oil
  • 3 tablespoons sugar-free maple syrup
  • 1/2 teaspoon salt
For the Cheesecake
  • 8 oz. softened cream cheese
  • 1/4 cup sour cream
  • 1/4 cup confectioner erythritol (I use Swerve brand)
  • 1 egg
  • 1 teaspoon vanilla extract
For the Chocolate Ganache Whipped Cream

    instructions:

    For the Crust
    1. Heat oven to 350. Mix all ingredients together in bowl. Line cupcake tin with 10 cupcake liners. Divide the crust mixture evenly amongst the 10 liners and press the crust down. Bake for 10 minutes, then remove and let sit while you make your cheesecake mixture.
    For the Cheesecake
    1. Beat cream cheese with electric mixer until fluffy. Beat in the sour cream next. Then add egg, sugar, ,and extract. Beat for a minutes until it is completely smooth. Evenly divide the cheesecake mixture amongst your 10 liners. Bake for 18-20 minutes or until they just start to turn tan on top. Let cool.
    For the Chocolate Ganache Whipped Cream
    1. Beat your eggs and sweetener with your mixer for a couple minutes. Meanwhile, heat 1/2 cup of heavy cream in saucepan until hot but not boiling. Pour half of the cream mixture into the egg mixture and stir quickly. Then add the egg mixture back into the saucepan and quickly stir. Put heat on low and keep stirring for a few minutes. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours.
    2. Once your mousse is done refrigerating, prepare your whipped cream by whipping 1 1/2 cups of heavy whipping cream with an electric mixer for a few minutes or until thick and fluffy. Fold your whipped cream into your chocolate mousse. Pipe onto your cooled cheesecakes.
    3. Keep mini cheesecakes cold in refrigerator.

    NOTES:

    5 net carbs per cheesecake
    Created using The Recipes Generator
    Sweets & TreatsKarissa Long