Healthy Breakfast Cheesecake
Cheesecake for breakfast? Yes! Packed with protein so you can eat it guilt free! My Almond Breakfast Healthy Cheesecake is low carb, keto, sugar-free, grain-free, gluten-free, THM S.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
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Continue Reading at Joyfilledeats →Chef's Notes
This makes 24 individual cheesecakes. They freeze really well! I wrap them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.
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Reviews from the Original Source
These are awesome. I am a cheesecake lover, and have to admit I’ve had my doubts about recipes with cottage cheese. I also wasn’t sure about the almond extract. But I did use both & they came out great! I did add a little lemon extract as well, since I usually add some lemon juice and/or zest to my other cheesecake recipes. I’m so glad I made the whole recipe.
These were easy enough to make. However, they look and taste really eggy. Not at all what I expected.
I just have to comment because these are amazing! I followed the recipe exactly except I used Swerve and added a little extra (not quite doubled) to the cheesecake batter, like you mentioned. I didn't add any extra to the crusts and they were still perfect! The little kick of almond extract is divine! Mine did fall quite a bit in the middle, but it didn't bother me much as it made them into perfect little cups for toppings! I put a little homemade keto nutella on them and it was delish! I made a half batch and they're not even gone yet but I'm already regretting not making a full batch! Thank you for the great recipe!
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