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Bariatric Salted Caramel Protein Mini Cheesecakes (Low-Carb & High-Protein Dessert)
Delight in these low-carb, high-protein mini cheesecakes with a salted caramel twist, perfect for a satisfying dessert.
Ingredients
Crust
- 1 cup Almond flour
- 2 tbsp Butter (melted)
- ½ cup Low-carb sweetener
Filling
- 8 oz Cream cheese
- ¼ cup Greek yogurt
- 2 large Eggs
- 1 tsp Vanilla
- ¼ cup Heavy cream
- ½ tsp Sea salt
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with silicone liners.
- Mix almond flour, melted butter, sweetener; press into muffin cups. Bake 5–7 min. Cool.
- Beat cream cheese & Greek yogurt until smooth. Add sweetener, vanilla, eggs one at a time.
- Fill muffin cups ¾ full. Tap pan gently. Bake at 325°F (160°C) for 18–22 min. Cool and refrigerate 1–2 hr.
- Make caramel: melt butter, stir in sweetener, add cream & salt. Simmer until thickened.
Notes
Ensure to refrigerate the cheesecakes for best texture before serving.