Quick and Easy Keto Cheesecake Recipe for One

Craving a guilt-free indulgence? This keto cheesecake for one serves up creamy, low-carb delight in every bite!

Craving a decadent dessert but don’t want to derail your keto mojo? Fear not, fellow cheesecake enthusiast! You’ve stumbled upon the ultimate keto cheesecake recipe crafted just for you, the noble solo diner. Perfectly creamy, blissfully rich, and sinfully low-carb—it’s time to treat yourself without the guilt. So, grab your spatula and let’s turn your kitchen into a one-person cheesecake paradise!

Keto Cheesecake for One

keto cheesecake for one

This delightful little keto cheesecake is a creamy, dreamy wonderland for your taste buds. With a rich, velvety filling and a crunchy almond crust, it’s the perfect treat to keep those carbs in check. Prepare for a solo dessert adventure!

  • Cooking Method: Baking
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Cuisine: American, Keto

Ingredients

  • 2 tbsp almond flour
  • 1 tbsp melted butter
  • 1 tbsp granulated erythritol
  • 4 oz cream cheese, softened
  • 1 1/2 tbsp sour cream
  • 2 tbsp powdered erythritol
  • 1/2 tsp vanilla extract
  • 1 large egg

Cooking Instructions

  1. Preheat your oven to 325°F (163°C). Seize the day!
  2. Mix the almond flour, melted butter, and granulated erythritol in a small bowl until well combined. Feel free to hum a tune while you mix.
  3. Press the crumbly mixture firmly into the bottom of a small (4-5 inch) ramekin or baking dish. Think of it as a tiny sandbox made of deliciousness.
  4. Bake the crust for 8 minutes, then let it cool while you prepare the filling. No peeking!
  5. In a mixing bowl, combine the cream cheese, sour cream, powdered erythritol, and vanilla extract. Blend until smooth and creamy. The smoother, the dreamier.
  6. Add the egg and mix just until combined, make sure to not overbeat. That egg likes to be treated gently!
  7. Pour the filling over the cooled crust, spreading it out evenly. Sculpt it like a work of art.
  8. Bake for 20 minutes, or until the center is just set. A little jiggle is a-okay!
  9. Let the cheesecake cool to room temperature, then refrigerate for at least an hour. Patience is a virtue, my friend.

Suggestions

  • Substitute almond flour with coconut flour for a twist. Coconut lovers unite!
  • Top with fresh berries or a sprinkle of cinnamon for an extra flair. It’s like adding a hat to an already fabulous outfit.
  • Use a water bath if you’re into ultra-creamy textures. Cheesecake spa day!
  • Feel adventurous? Add lemon zest or a dash of espresso powder to the filling. Pizzazz guaranteed!

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