Keto Cheesecake Bites

**Prep Time:** 15 minutes | **Cook Time:** 20 minutes | **Servings:** 12

## Description
Mini cheesecake bites with an almond flour crust. Perfect portion-controlled keto dessert!

## Ingredients
**Crust:**
– 1 cup almond flour
– 3 tbsp butter, melted
– 2 tbsp erythritol
– Pinch of salt

**Filling:**
– 16 oz cream cheese, softened
– 1/2 cup erythritol or monk fruit sweetener
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup sour cream
– Pinch of salt

## Instructions
1. Preheat oven to 325°F (165°C). Line a muffin tin with 12 liners.
2. Mix almond flour, melted butter, erythritol, and salt for crust.
3. Press 1 tbsp crust mixture into each muffin liner.
4. Beat cream cheese and sweetener until smooth and fluffy.
5. Add eggs one at a time, mixing well after each.
6. Mix in vanilla, sour cream, and salt.
7. Divide filling evenly among muffin cups.
8. Bake for 18-20 minutes until centers are almost set.
9. Cool in pan for 10 minutes, then refrigerate for at least 2 hours.
10. Store covered in refrigerator for up to 5 days.

## Nutrition Information (per bite)
– **Calories:** 185
– **Total Fat:** 17g
– **Protein:** 5g
– **Total Carbs:** 4g
– **Fiber:** 1g
– **Net Carbs:** 3g

## FAQ

**Q: Can I make this in a regular pan?**
A: Yes! Use a 9-inch springform pan and bake for 45-50 minutes.

**Q: Why did my cheesecake crack?**
A: Avoid overbaking. The center should still jiggle slightly when done.

**Q: Can I freeze these?**
A: Yes! Freeze for up to 2 months. Thaw in refrigerator overnight.

## Tags
#keto #cheesecake #dessert #lowcarb #almondflour #sugarfree #minidessert #glutenfree