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INGREDIENTS FOR THE CRUST

Almond flour = 30 g (1/4 cup) (OR Coconut flour 16 g / 2 tbsp)

Salted or Unsalted Butter = 15 g (1 tbsp)

INGREDIENTS FOR THE CHEESECAKE

Cream cheese (softened) = 75 g (1/3 cup)

Whipping or heavy cream = 45 ml (3 tbsp)

Powdered allulose = 24 g (3 1/2 tbsp) (You can use any powdered sweetener, too. If you are going to use the microwave, then you can use 24 g or 2 tbsp of granulated monk fruit or any keto friendly sweetener)

Vanilla extract = 1/4 tsp

A pinch of salt

1.  In the video, I used ramekins with a capacity of 180 g or 6 oz. You can use any suitable molds such as mugs or cups, too.

2.  To make the crust, place the butter into the ramekin and melt in the microwave for 30 seconds. Then swirl the melted butter around to coat the sides. Add the almond flour and mix until crumbly then spread and flatten evenly. Chill in the fridge.

3.  To make the cheesecake, add the softened cream cheese into a bowl together with the sweetener and salt. Mix with a spatula until creamy. Then add the whipping cream, vanilla extract and whisk until smooth and creamy. Transfer onto the crust and spread evenly. For option 1 (without cooking), freeze for 1 hour to set. For option 2, microwave for 20 seconds intervals each time for 3 times. This is to avoid the cheesecake from over bubbling and spilling over. However, if you are using a much bigger ramekin, cup or mug, then you can microwave for 60 seconds straight. Let it cool for a while then freeze for 1 hour to set.

4.  If you wish to remove the cheesecake from the ramekin as shown in the video, just run a knife around the edges then invert onto a plate and place it properly on a serving plate with the crust at the bottom. If you are unable to remove from the ramekin, just soak the ramekin with hot water for a few seconds then it should come out easily.

5.  The texture for option 1 without cooking is softer and lighter.

6.  The texture for option 2 microwave for 1 minute is firmer and creamier.

7.  Both options are delicious, so it depends on your preference.

[Total Servings = 1]

NUTRITION INFO PER SERVING

Total Carb = 11.4 g

Dietary Fiber = 2 g

Net Carb - 9.4 g

Calories = 697

Total Fat = 69.6 g

Protein = 12 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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