OK, ya'll don't blame me if you and your kids get seriously addicted to these! Best KETO - Cheesecake EVER!!!! Mmmmmmm GOOD.

Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Makes 24 muffins


FOUR 8 oz (225 g) full-fat cream cheese packages, softened
FOUR large organic pasture raised eggs
1/2 stick of grassfed butter softened
1 cup swerve  (we now only use 1/4 cup since our taste buds have changed)
1 teaspoon pure vanilla extract
1 teaspoon pure maple extract

Many of you have asked me for the butter we use and amount.  I buy this and use half a stick.

Variations for different flavor - simply replace the maple extract with key lime, raspberry, lemon, butterscotch, etc.  We love key lime and this recipe so far the best!


Preheat oven to 325F; line  muffin wells with liners.
Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
Cool to room temperature and then chill for 2 hours before serving.
Store leftovers covered in the fridge for up to 1 week.

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