Mini Cheesecake Bites

<script type="application/ld+json"> { "@context":"http://schema.org", "@type":"BlogPosting", "author": { "@type": "Person", "name": "Kate Sullivan, MS" }, "publisher": { "@type": "Organization", "name": "Warrior Made", "logo": { "@type": "ImageObject", "url": "https://www.warriormade.com", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/06/keto-mini-cheesecakes-thumbnail.jpg" } }, "headline":"Mini Cheesecake Bites", "datePublished":"2019-06-28", "dateModified": "2019-12-11", "description":"Cheesecake is one of those rare treats that's made for the keto lifestyle with its large amount of healthy fat and minimal carbs.", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/06/keto-mini-cheesecakes-thumbnail.jpg" } </script> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "Recipe", "author": "Kate Sullivan, MS", "cookTime": "PT20M", "datePublished": "2019-06-28", "description": "Cheesecake is one of those rare treats that's made for the keto lifestyle with its large amount of healthy fat and minimal carbs.", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2019/06/keto-mini-cheesecakes-thumbnail.jpg", "recipeIngredient": [ "½ cup almond flour", "1 tablespoon monk fruit sweetener", "¼ teaspoon cinnamon", "¼ teaspoon salt", "2 tablespoons butter, melted", "8 ounces cream cheese, softened", "¼ cup sour cream", "½ cup granulated erythritol sweetener", "1 large egg", "½ teaspoon vanilla extract", "¼ teaspoon salt" ], "interactionStatistic": { "@type": "InteractionCounter", "interactionType": "http://schema.org/LikeAction", "userInteractionCount": "0" }, "name": "Mini Cheesecake Bites", "nutrition": { "@type": "NutritionInformation", "calories": "214 calories", "fatContent": "21 grams fat" }, "prepTime": "PT10M", "recipeInstructions": [ { "@type": "HowToStep", "text": "Preheat oven to 300°F. Lightly grease a 6-cup muffin tin. Alternatively, you can use paper or silicone cupcake liners." }, { "@type": "HowToStep", "text": "Make the crust: In a large bowl, combine the almond flour, monk fruit sweetener, cinnamon, and salt. Mix well." }, { "@type": "HowToStep", "text": "Pour the melted butter into the dry ingredients and stir well to combine." }, { "@type": "HowToStep", "text": "Press equal portions of crust mixture into the bottom of each prepared muffin tin. Using your fingers, pack it down well to form a solid bottom and press a bit up the side of each tin. You won’t have enough to reach the top; go about a quarter of the way." }, { "@type": "HowToStep", "text": "Bake the crusts for 10-15 minutes or until just barely golden. Remove from the oven and cool for at least 10 minutes while you prepare the cheesecake filling." }, { "@type": "HowToStep", "text": "Make the cheesecake: In a large bowl, beat the softened cream cheese until very smooth. Beat in the sour cream, erythritol sweetener, egg, vanilla, and salt." }, { "@type": "HowToStep", "text": "Pour the cheesecake mixture into the prepared, cooled crusts." }, { "@type": "HowToStep", "text": "Place a large roasting pan (big enough to fit the muffin tray) on the center rack of the oven. Place the filled muffin tray inside, then pour in enough boiling water to come halfway up the sides of the tins. This will help prevent the cheesecake from cracking or splitting in the oven." }, { "@type": "HowToStep", "text": "Bake for 18-20 minutes or until just barely set. The centers of the cheesecakes should still jiggle when you tap the side of the pan, and a toothpick inserted into the center should come out moist." }, { "@type": "HowToStep", "text": "Remove from oven and let cool for 30 minutes. Cover and chill in the refrigerator for at least an hour before unmolding." }, { "@type": "HowToStep", "text": "When unmolding, note that you might see some sticking if you didn’t use cupcake liners. If this happens, fill the sink with very hot water and dip the bottom of the pan in for 15-20 seconds to help the cheesecakes release." } ], "recipeYield": "6 servings", "suitableForDiet": "http://schema.org/LowFatDiet" } </script> <article itemscope itemtype="http://schema.org/Recipe"> <div> <ul> <li><a href="#section1">Cool and Creamy</a></li> <li><a href="#section2">Grass-Fed Goodness</a></li> <li><a href="#section3">Mini Cheesecake Bites</a></li> </ul> </div> <section itemprop="description"> <p>Desserts come in a few classic varieties: dark and decadent, cold and refreshing, luxurious and creamy. Cheesecake definitely classifies as one of the latter! Better still, it’s one of those rare treats that seems made for the keto lifestyle, what with its large amount of healthy fat and minimal carbs. We’ve swapped out the traditional graham cracker crust for flavorful almonds—making this a dessert you can feel good about!</p> </section> <section id="section1"> <h2>Cool and Creamy</h2> <p>Sour cream is good for so much more than topping tacos! Made by adding gut-friendly bacteria to heavy cream (in a process much like making yogurt), this thick spread adds tangy richness to any dish. It also adds important nutrients to your diet. For example, one serving of sour cream provides 12% of your recommended allowance of riboflavin. This potent B vitamin helps your body convert food into energy, fueling you for whatever adventures await.</p> </section> <section id="section2"> <h2>Grass-Fed Goodness</h2> <p>One key to ketosis is getting the appropriate amount of fat in your diet—and making sure those fats are the right kind. Grass-fed butter is one of the healthiest fats you can consume when you go low carb. Butter made from the milk of cows allowed to graze on grass contains more fat-soluble vitamins and healthy omega-3 fatty acids than regular butter. It also contains five times more conjugated linoleic acid (CLA). This fatty acid prevents bone loss, enhances ketosis, helps build muscle, and may even protect against cancer. </p> </section> <hr class="divider-15 divider-thick mx-auto"> <section id="section3" class="recipe"> <h2 itemprop="name">Mini Cheesecake Bites</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 10 minutes</span> <span> <meta itemprop="cookTime" content="PT35M">Cooking Time: 20 minutes</span> <span> <meta itemprop="recipeYield">Serves: 6</span> </div> <h3>Ingredients</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient"><b>Crust:</b></li> <li itemprop="recipeIngredient">&frac12; cup almond flour</li> <li itemprop="recipeIngredient">1 tablespoon monk fruit sweetener</li> <li itemprop="recipeIngredient">&frac14; teaspoon cinnamon</li> <li itemprop="recipeIngredient">&frac14; teaspoon salt</li> <li itemprop="recipeIngredient">2 tablespoons butter, melted</li> </ul> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient"><b>Cheesecake:</b></li> <li itemprop="recipeIngredient">8 ounces cream cheese, softened</li> <li itemprop="recipeIngredient">&frac14; cup sour cream</li> <li itemprop="recipeIngredient">&frac12; cup granulated erythritol sweetener</li> <li itemprop="recipeIngredient">1 large egg</li> <li itemprop="recipeIngredient">&frac12; teaspoon vanilla extract</li> <li itemprop="recipeIngredient">&frac14; teaspoon salt</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions</h3> <ol itemprop="recipeInstructions"> <li>Preheat oven to 300&deg;F. Lightly grease a 6-cup muffin tin. Alternatively, you can use paper or silicone cupcake liners.</li> <li><i>Make the crust:</i> In a large bowl, combine the almond flour, monk fruit sweetener, cinnamon, and salt. Mix well.</li> <li>Pour the melted butter into the dry ingredients and stir well to combine. </li> <li>Press equal portions of crust mixture into the bottom of each prepared muffin tin. Using your fingers, pack it down well to form a solid bottom and press a bit up the side of each tin. You won’t have enough to reach the top; go about a quarter of the way.</li> <li>Bake the crusts for 10-15 minutes or until just barely golden. Remove from the oven and cool for at least 10 minutes while you prepare the cheesecake filling.</li> <li><i>Make the cheesecake:</i> In a large bowl, beat the softened cream cheese until very smooth. Beat in the sour cream, erythritol sweetener, egg, vanilla, and salt. </li> <li>Pour the cheesecake mixture into the prepared, cooled crusts.</li> <li>Place a large roasting pan (big enough to fit the muffin tray) on the center rack of the oven. Place the filled muffin tray inside, then pour in enough boiling water to come halfway up the sides of the tins. This will help prevent the cheesecake from cracking or splitting in the oven.</li> <li>Bake for 18-20 minutes or until just barely set. The centers of the cheesecakes should still jiggle when you tap the side of the pan, and a toothpick inserted into the center should come out moist.</li> <li>Remove from oven and let cool for 30 minutes. Cover and chill in the refrigerator for at least an hour before unmolding. </li> <li>When unmolding, note that you might see some sticking if you didn’t use cupcake liners. If this happens, fill the sink with very hot water and dip the bottom of the pan in for 15-20 seconds to help the cheesecakes release. </li> </ol> </section> </article>