This recipe provides instructions for making low-carb keto cheesecakes in cupcake liners using coconut flour, butter, cream cheese, heavy cream, and stevia. To make the crust, coconut flour and butter are mixed into a paste and pressed into cupcake liners before baking. For the filling, cream cheese is blended with heavy cream and vanilla extract sweetened with stevia packets. The filling is spooned into the crusts and refrigerated for at least two hours before serving.

1. Keto cheesecake
Ingredients
2 tbs coconut flour
½ stick of butter
1 tsp vanilla extract
Sweetener of choice (the recipe uses individual pkts of Stevia in the raw)
1 pack (8oz) Philadelphia cream cheese (softened)
2 oz heavy cream
Method
Place butter in microwave bowl and melt. Add 2 tbs coconut flour and 1 pkt of stevia. Stir to
a thick paste. Divide equally into 8 cupcake liners. Press mix into bottom of liners with
fingers and bake at 350 for about 5 minutes.
Put cream cheese in a bowl, add 2 oz heavy cream, 1 tsp vanilla extract, 3 pkts of stevia.
Blend with an electric mixer until filling is smooth and thick.
Spoon filling into cupcake liners and refrigerate at least 2 hours.
You can sprinkle with cinnamon, lemon zest, blueberries etc to your preference.
Nutritional info
Cals 185
Fat 17.5
Carbs 1.5
Protein 2.4
Original video link
https://www.youtube.com/watch?v=clftksMPPhc&index=1&list=PLbF2WD5hPn8xuTHPkxdH
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