Indulge in Super Easy Keto Mini Cheesecakes! Nut-free, gluten-free, and customizable with flavors like blackberry for a guilt-free treat.
Deliciously Simple Low-Carb Desserts for Any Occasion
This article introduces a delightful and easy-to-make keto blackberry mini cheesecake recipe that caters to a variety of dietary needs. These mini cheesecakes are low in carbohydrates and are suitable for those following a ketogenic diet. They are also nut-free, gluten-free, egg-free, sugar-free, and diabetic-friendly, making them an excellent dessert option for a wide range of people.
The flexibility of this recipe allows for different flavor variations, as it can be adapted to include various fruits or flavorings beyond blackberries. This makes it a versatile choice for anyone looking to indulge in a delicious dessert while adhering to a low-carb lifestyle. The simplicity of the preparation process ensures that even those who may not be experienced in the kitchen can successfully whip up these tasty treats.
Indulge in Guilt-Free Delights: Irresistibly Creamy Mini Cheesecakes for Every Keto Craving!
welcome back once again all my lowai friends and for those of you who are here for the first time welcome today I have another very easy keto dessert recipe for you today I am going to show you how to make super easy keto no bake Blackberry mini cheesecakes now of course these don’t have to be Blackberry.
You can make them any flavor you want but I am making them BlackBerry and if you want a printable version of this recipe you can check out my website at Janet delicious lowy kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy delicious low carb.
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Support the channel so while we do all that let’s get cooking line 24 muffin cups with silicone liners I do suggest silicone liners you can use the the paper ones but the silicone ones are a lot easier to remove you can also if you want a little bit bigger mini cheesecakes you.
Can use 6 oz oven safe ramkin you would only need probably about 12 to 14 of those whatever you’re using muffin cups or ramkin set them aside for just a minute in a medium mixing bowl sip together 112 G or around 1 cup of coconut flour 21 G or around 1/4 cup of cocoa powder 57 G or around 1/3 cup cup of the granulated sugar substitute of.
Your choice I’m using granulated Mo fruit sweetener add a 4 teaspoon of salt sift everything together until there are no lumps add 1 teaspoon of vanilla extract and 1/2 cup of butter that’s been melted and cooled use a fork and stir everything together until all of the dry ingredients are wet if you need to you can get in there and use your.
Hands a little bit you want to make sure that all of the dry ingredients are wet and that your mixture is sticking together spoon 1 to 2 tablespoons of the crust mix into each one of the lined muffin cups I probably used closer to about 1 and 1/2 tablespoon somewhere around in there if you’re using the Ramin you’ll need probably about 3 to.
Four tablespoons it just really depends on how thick you want your crust I use closer to four tablespoons in mine use your fingers or the back of a tablespoon and press the crust firmly throughout the bottom of the muffin liners or the Ramic can whichever one you’re using make sure they’re no loose crumbs place the crust in the fridge until you’re.
Ready to use it in a small bowl pour 118 ml or around 1/2 cup of hot water into a small bowl you do want this hot not boiling but you do want it hot sprinkle 8 G or around 2 and 1/2 tpoon of unflavored gelatin powder over the hot water use a fork and stir the water and the gelatin powder together for about 1 minute or until the powder is completely.
Dissolved make make sure it is completely dissolved pour the gelatin mixture into a large mixer Bowl add 16 oz of room temperature softened cream cheese beat on low for a few seconds just until the cream cheese starts breaking up a little bit then increase the speed to medium beat on medium for about 2 minutes or until the cream.
Cheese is completely smooth scrape down the sides of the bowl and push the cream cheese mixture to the center of the bowl add 123 G or around a/2 cup of plain or flavored Greek yogurt I’m using vanilla Greek yogurt whatever yogurt you are using make sure that it is thick beat the yogurt in on medium speed for about 1 minute or until the mixture is creamy.
Add 133 G or around 23 cup of the granulated sugar substitute of your choice I’m using granulated mock fruit sweetener add 80 g or around 1/4 cup of Keto blackberry jam if you can’t find BlackBerry Jam in your stores you can use my keto jam recipe I’m using smucker sugar-free blackberry jam but that is not completely keto so if you’re on a.
Strict keto diet that will not work for you beat everything together on low just for a few seconds until the mixture all starts combining then increase your speed to medium and beat on medium speed for about 45 seconds to 1 minute or until everything is combined and fluffy you can stop and scrape down the sides of the bowl as needed remove the crust.
From your refrigerator spoon 3 tablespoons of the cheesecake mixture over the crust that’s in each one of the muffin cups if you’re using the Ramin you’ll need closer to about 7 tablespoons use a butter knife and spread the mixture evenly throughout the muffin cups or gamins whichever one you’re using make sure you keep the top.
Smooth then place the cheesecakes in your refrigerator for a minimum of 4 to 6 hours or until the cheesecakes are firm I like to do mine over night so I can make sure that the cheesecakes are completely firm once the cheesecakes are firm remove them from the refrigerator you can eat them as is or if you want to you can top them with some grated keto.
Chocolate or any topping of your choice now because these are no bakes and made with gelatin they are a little bit softer than baked cheesecakes would be so when you’re removing the cheesecakes from the liners you might want to take a butter knife and just gently drag it around the edges so you can loosen the cheesecake C from the liners a little.
Bit all righty we are back with my little mini cheesecake see that and you of course can put any topping you want I just chopped up some little pieces of chocolate chips and sprinkled them over the top there so it looks very very yummy and and like I already told you guys it is a little bit more of a softer cheesecake so if you want it hard or.
Firm more firm than just place it in the freezer for 10 15 minutes just to firm it up a little bit enough to freeze it but that’s up to you to me it’s fine it still sets up as you can see it’s not flopping over or putting texture it’s not any of that so it’s not that soft anyway looks good smells good we of course want to see how this tastes.
Though most importantly right right m i y me mhm very tasty very very very tasty I love the mixture of chocolate with any kind of berries so this is very very tasty it will be good in any flavor that you do very yummy a definite definite thumbs up and of course if you made it.
In the ramkin you can just eat it right out of the ramkin you don’t have to worry about taking it out of that either or it is yummy again a thumbs up very tasty you can eat these immediately if you do have any leftovers store them in your refrigerator for up to 5 days I have not tried to freeze these but I’m pretty sure they would freeze really.
Well most cheesecakes do these yield about 12 to 24 mini cheesecakes depending on if you’re using the ramkin or the muffin cups I used both so mine made about 16 eat and enjoy and that’s a recipe of the day I hope you enjoyed it if you did and want to see more videos like this make sure you click that thumbs up like button click that sub.
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