Mini Keto Cheesecake


  • For the crust:
  • 1 cup almond flour, lightly toasted
  • 1 cup pecans, finely ground
  • 4 tablespoons grass-fed butter, and melted
  • Pinch of salt
  • For the cheesecake:
  • 1 ½ cups cream cheese, at room temperature
  • ¼ cup grass-fed butter, at room temperature
  • ½ cup sour cream, whipped
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 4 tablespoons Swerve sugar (optional to use Xylitol)


  1. Make the crust - Prepare a muffin pan with liners, and set aside.
  2. In a medium bowl, combine almond flour, pecans, butter, and salt until mixture sticks together. Divide evenly into muffin liners, and press into the bottom of the pan. Refrigerate while you make the filling.
  3. Make the cheesecake - In a medium-size bowl, whip cream cheese and butter until thoroughly mixed and creamed. Fold in whipped sour cream. Add vanilla, lemon, and swerve sugar then drop into prepared crusts.
  4. Place cheesecakes into the fridge, and let set overnight. Cheesecakes will keep up to 5 days in the fridge.
  5. NOTES: Swerve sugar is a sugar replacement made of Erythritol which is a sugar alcohol. ZERO NET CARBS!