Description
Keto Creme Brûlée Cheesecake: Delightfully Indulgent Treat!
Ingredients
Scale
- 1/2 cup (56 g) almond flour
- 2 tbsp Swerve Sweetener (granular or powdered)
- 2 tbsp melted butter
- 7 ounces (198.45 g) cream cheese, softened
- 1/3 cup (60.67 g) Swerve Sweetener (granular or powdered)
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 tbsp Swerve Granular
- 1 tbsp Swerve Brown
Instructions
- Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
- In a medium bowl, whisk together the almond flour and sweetener. Stir in the melted butter until the mixture begins to clump together.
- Divide among the prepared muffin cups and press firmly into the bottom. Bake for 7 minutes, then remove and let cool while preparing the filling.
- Reduce the oven temperature to 300F. In a large bowl, beat the cream cheese until very creamy, about 90 seconds. Beat in the sweetener until well combined and smooth.
- Beat in the sour cream and vanilla, then beat in the egg at the very end, until just incorporated. Do not over-beat the mixture.
- Divide the filling evenly between the cups and bake for 15 to 20 minutes, until the edges are set but the centers still have a little jiggle to them. Remove and let cool completely in the pan, then refrigerate for 2 hours to set.
- Remove the cupcakes from the muffin liners so you don’t burn the liners. In a small bowl, whisk the granular and brown sweeteners together.
- Sprinkle about 1 teaspoon of the sweetener mix on top of each cheesecake and press down lightly to adhere. Light a kitchen torch and run the flame over the tops of the cheesecakes until the sweetener caramelizes.
- Return to the fridge for another 30 minutes to allow the topping to harden.
Notes
- Store these cakes in the fridge in a covered container for up to 5 days.
- You can also freeze them for up to two months. I recommend wrapping them up tightly for the freezer so that they don’t suffer any freezer burn.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cheesecake
- Calories: 229 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 19.7 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3.7 g
- Fiber: 1 g
- Protein: 5.2 g
- Cholesterol: 0 mg