MINI KETO CHOCOLATE CHIP CHEESECAKES
INGREDIENTS
CHOCOLATE CRUST
6 tablespoons salted butter, melted
1 1/4 cup almond flour
2 tablespoons cocoa powder
2 tabelspoons confectioners Monkfruit sweetener
CHOCOLATE CHIP CHEESECAKE
2 (8oz packages) cream cheese, room temperature
1 large egg
1 tablespoon vanilla extract
½ cup confectioners Monkfruit sweetener
1 cup Lily's Sugar Free Dark Chocolate Chips
INSTRUCTIONS
Preheat oven to 350° F.
Combine the melted butter, almond flour, cocoa powder, and sweetener. Mix well until completely combined.
Prepare a 12 count standard muffin tin with cooking oil or line with paper liners. Press about a tablespoon of the crust into each well. Be sure to press down well so the crust is tightly packed, set aside.
Combine cream cheese, egg, vanilla, and powdered monkfruit in a bowl and beat with an electric mixer until well combined. Fold in chocolate chips
Spoon the cheesecake filling into the pan evenly and bake 20-25 minutes until a toothpick placed in the center comes out clean.
Allow the cheesecakes to cool at least 30 minutes in the muffin tin, then remove and allow to cool completely before chilling