Ingredients (makes 4 cups):
For the cheesecake filling:
8 oz cream cheese (softened)
½ cup heavy whipping cream
¼ cup powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
For the “crust” layer (optional):
½ cup almond flour
2 tbsp melted butter
1 tbsp erythritol
Pinch of cinnamon
For the topping:
2 tbsp sugar-free chocolate chips (Lily’s or ChocZero)
Crumbled keto cookie or almond flour crumble (optional)
Instructions:
Make the crust (optional)
Mix almond flour, butter, sweetener, and cinnamon.
Press a spoonful into the bottom of each cup.
Prepare the cheesecake filling
Beat softened cream cheese until smooth.
Add sweetener and vanilla.
Slowly mix in heavy whipping cream until fluffy and creamy.
Assemble cups
Spoon filling over the crust (or directly into cups if skipping crust).
Sprinkle with sugar-free chocolate chips and optional crumble.
Chill
Refrigerate for at least 2 hours before serving.
Keto Notes:
Each cup is about 3–4g net carbs (without crust).
With almond flour crust, add about 1–2g extra per serving.
Super versatile — you can add sugar-free caramel drizzle, berries, or peanut butter swirls.
