Heavenly Keto Cheesecake Cups

Preheat your oven to 320°F (160°C) and line a 12-cup muffin tray with paper cupcake liners.

In a mixing bowl, combine the almond flour, melted salted butter, and 1/4 tsp liquid stevia. Mix until uniform in texture.

Press about 1 tablespoon of the almond flour mixture into the bottom of each cupcake liner, forming the cheesecake base.

In a large mixing bowl, using an electric mixer, combine the softened full-fat cream cheese and heavy whipping cream.

Add the vanilla extract, 1/2 tsp liquid stevia, and lemon juice to the bowl and mix until smooth.

Beat in the eggs one at a time, mixing until smooth after each addition.

Evenly distribute the cheesecake filling over each base, filling each cupcake liner about 2/3 full.

Bake in the preheated oven for 25-30 minutes, or until the cheesecakes are just set in the center and a toothpick comes out clean.

Allow the cheesecake cups to cool in the tray for 15 minutes before transferring to a wire rack to cool completely.

Once cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least 4 hours before serving. These can be stored in the fridge for up to 7 days or frozen for up to 4 weeks.