Mini Raspberry Keto Cheesecake
Dr Beth's Mini Raspberry Keto Cheesecake
Serves: 8

  • 2 tbsp butter
  • ½ cup almond flour (I used raw almonds chopped fine in a food processor)

  • 12 oz cream cheese, softened (1 brick plus another 1/4)
  • 1½ tbsp butter, softened
  • 1 large egg, room temperature
  • ¼ cup sour cream, room temperature
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • about ½ teaspoon liquid Stevia extract
  • 24 fresh raspberries

  • Preheat oven to 350 degrees F.
  • In a microwave-safe bowl, melt the butter. Stir in the almond flour and combine until the mixture reaches a crumbly texture.
  • In a muffin tin, line 8 holes with muffin liners. Evenly divide the crust among the muffin liners and press it down so that it is flat. Bake in the oven for 5 minutes, and set aside to cool.
  • In a medium bowl, use an electric mixer to beat together the cream cheese and butter until creamy.
  • Add in the egg, sour cream, lemon juice, vanilla, salt, and stevia, and blend until well combined.
  • Evenly divide the cheesecake mixture among the muffin crusts. Bake in the oven for 15 minutes or until the cheesecake is cooked through; the cheesecake should still be slightly jiggly. Remove and refrigerate until serving.
  • Top each cheesecake with 3 raspberries and serve.

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Dr. Beth's Weight Loss Solution