No Bake Mini Strawberry Cheesecakes (KETO Friendly "Fat Bombs" & Gluten Free)

One Mini Strawberry Cheesecake

Ingredients:
1 1/2 cups (12 ounces) cream cheese
1/2 cup (1 stick) butter
1 cup sliced fresh or frozen strawberries
1 3/4 cups almond flour
1 teaspoon nutmeg
3 tablespoons Lakanto Classic Sweetener
1/2 cup (1 stick) butter, melted
1/4 cup Lakanto powdered sugar substitute
5 teaspoons vanilla extract
4 fresh strawberries cut into small slices for garnish (optional)

Method:
Cut the cream cheese and butter into small chunks and place into a mixing bowl. Let stand at room temperature for 30 to 60 minutes.
If using fresh strawberries, wash the strawberries and use a plastic straw to remove the cores and stems.

Push a straw through the bottom point of
the strawberry to remove the core and stem.

Pat the strawberries dry. Slice and mash with a fork, or puree in a blender. (I used a bowl and an immersion blender.) Add the powdered sugar substitute and the vanilla. Set aside and allow to become room temperature.
In a separate bowl, stir together the almond flour, nutmeg and classic sweetener. Mix in the melted butter. Divide evenly between 16 muffin cups, pressing down to form a thin crust in the bottom of each cup.  (Silicone muffin pans work best, but regular muffin pans can be used.)

Add the strawberries to the softened cream cheese and butter. Whisk until well blended, or beat with an electric mixer or immersion blender. Divide the cream cheese mixture evenly between the pastry lined cups. Place in the freezer, to set, for 1 1/2 to 2 hours. 

Carefully remove from the muffin pans and store, in the refrigerator, in airtight containers. If desired, garnish with small slices of fresh strawberry before serving. Makes 16 servings.

Nutritional Information: Each serving contains approximately 249 calories, 24.9 grams fat, 3.1 net carbs & 4.1 grams protein

Notes: These mini cheesecakes are delicious and guilt free!