Keto Diesel Cheesecake Cupcakes


1/4 cup almond flour
1/4 cup coconut flour
2 tbsp Kerrygold butter

8 oz. cream cheese
1 large organic egg
1/2 tsp vanilla extract
1/2 tsp fresh squeezed lemon juice
1 pinch salt
1/4 cup Swerve (erythritol)

Preheat the oven to 350°F. Mix your crust and take about 2 tsp at a time and press the dough into the bottom of a muffin tin. Now with an ice cream scooper top with mix. Bake for 15-18minutes. The mini cheesecakes should be slightly jiggly. Let them cool in the refrigerator for 24 hours.


Want my free Ketogenic coaching, free Shakeology sample, recipe guide and access to my free exclusive support group register here or shoot me an e-mail with the subject line: Keto Coach Challenge Accepted

Donna Dodd - Author