Preheat your oven to 350°F (175°C).
In a small bowl, combine the almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Stir until everything is well combined, and the mixture resembles wet sand.
Scoop a small amount of the crust mixture into the bottom of each mini muffin cup or mini tart pan. Press it down gently with your fingers to form a compact crust.
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream, erythritol, and vanilla extract, and beat again until fully combined.
Add the eggs one at a time, beating well after each addition, until the mixture is smooth and fluffy.
Assemble the Cheesecake Bites:
Spoon the cheesecake filling over the cooled crust in each mini muffin cup, filling each cup almost to the top. Smooth the tops with a spatula.
Bake the mini cheesecakes at 325°F (160°C) for 18-20 minutes, or until the edges are set but the center is still slightly jiggly.
Allow the cheesecakes to cool in the pan for about 10 minutes, then transfer to the refrigerator to chill for at least 2 hours or overnight for best results.
Serve and Enjoy:
Once chilled, remove the mini cheesecake bites from the muffin pan and place them on a serving platter.
Top with fresh berries, whipped cream, or a drizzle of sugar-free chocolate for an extra touch of indulgence.
Serve and enjoy your homemade keto mini cheesecake bites!
Serving and Storage Tips:
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