Berry Bliss Keto Cheesecake Cups

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine almond flour, cocoa powder, erythritol, melted butter, vanilla extract, and salt. Mix until well combined and crumbly.

3.Line a muffin tin with cupcake liners and evenly distribute the almond flour mixture into the bottom of each liner, pressing down firmly to form a crust.

4.Bake the crusts in the preheated oven for 10 minutes, then remove and let them cool while preparing the cheesecake filling.

5.In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, powdered erythritol, and vanilla extract, mixing until well combined.

6.Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.

7.Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each cup about 3/4 full.

8.Top each cheesecake cup with a generous amount of mixed fresh berries, pressing them gently into the filling.

9.Bake the cheesecake cups for 20-25 minutes, or until the edges are set but the center is still slightly jiggly.

10.Turn off the oven and leave the cheesecake cups inside for an additional 10 minutes to cool gradually.

11.Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours before serving.