Using a silicon muffin tin makes these mini cheesecakes easy to remove from the pan; or use a regular muffin pan and liberally coat the sides with coconut oil. This recipe uses erythritol, a keto-friendly sweetener, instead of sugar; you can also use xylitol. Make this dessert the night before the big event, and remove from pan just before serving.
For more about this recipe: Keto Thanksgiving
1 cup pecans
1/4 cup melted butter or coconut oil
1/4 cup plus 1 Tbs. erythritol
Pinch of salt
4 oz. softened cream cheese
1 tsp. vanilla extract
12 toasted pecan halves
- Preheat oven to 350°F. Process pecans in food processor until very fine, about the texture of cornmeal. With food processor running, drizzle in butter, and add 1/4 cup erythritol and salt. Divide pecan crust evenly between cups of a 6-cup muffin tin. Bake 5 minutes, until just golden. Remove from oven, and set aside.
- While crusts bake, combine cream cheese, eggs, vanilla, and remaining erythritol in a standing mixer or large bowl. Beat in standing mixer or with an electric hand mixer until creamy and smooth, about 5 minutes.
- Pour cheesecake mixture over crust in muffin cups. Bake 15 minutes; mixture will look soft, but will firm up with cooling. Remove from oven and let cool briefly.
- Gently press one or two pecan halves into top of each cheesecake. Refrigerate pan at least 4 hours, or overnight.
- To serve, remove muffins from tin, divide among individual plates, and serve immediately.
- Calories: 310
- Carbohydrate Content: 14 g
- Cholesterol Content: 100 mg
- Fat Content: 31 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 11 g
- Sodium Content: 170 mg
- Sugar Content: 2 g