Cheesecake muffins
A source of protein and healthy fats, these muffins are low-calorie and sweet thanks to erythritol. Lemon adds freshness, while almond flour enriches them with fiber, making them ideal for a keto diet.
Preheat the oven to 175 °C.
In a small saucepan, melt the butter (1 tbsp). Then add the almond flour (2 tbsp) and mix thoroughly until a homogeneous mass is obtained.
Divide the dough into three equal parts and place them into muffin molds. Press the mixture down to the bottom of the molds.
Bake in the preheated oven for 10 minutes, until the mixture becomes crispy.
Meanwhile, prepare the filling: in a bowl, mix the cream cheese (110 g), egg (1 large), sweetener (2 tbsp), and lemon juice (0.5 tsp).
Once the base is ready, spread the cheese mixture on top of the dough in the molds.
Bake for another 15–20 minutes, until the filling sets and turns golden.
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