The BEST Asian Low-Carb/Keto recipe for Keto Mini Chocolate Cheesecakes. Enjoy this traditional cheesecake at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melt butter in the microwave, about 30 seconds).
Using a fork, blend well until combined. It should still be crumbly.
Line a cupcake pan with cupcake liners.
Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.
In the meantime, combine Sugar Free Jello Chocolate Instant Pudding, heavy whipping cream, half and half, and cream cheese in a large mixing bowl and mix with a hand mixer until thick and creamy.
Transfer filling into a piping bag, or ziplock bag with a large piping tip (you could just skip this step all together and spoon the mix on top of the crust - different look, same taste).
Make sure crust is cooled and then pipe (or spoon) approximately 2 tablespoons of chocolate cheesecake filling on top of the almond crust. If the filling is too thick to pipe, wait a few minutes for the mix to soften before piping.