How to make
Mix the nuts with the butter, cocoa and sweetener.
Divide the mixture into the molds. Press the nuts to the bottom and sides with your fingers. Don't try to level it out.
First, only the base is baked. I baked mine in the fryer on the bake program, 340°F (170°C) for 3 minutes. Bake in the oven at 360°F (180°C).
In a bowl, mix all the ingredients for the filling. Beat with a mixer on low speed. Distribute the finished mixture in the molds and add fruit.
Bake the keto cheesecake in the fryer on the bake program, 340°F (170°C) for 15 minutes.
Bake the cheesecakes in the oven at 360°F (180°C) until done. About 30-40 minutes.
Allow them to cool completely and store them in the refrigerator. The Keto Cheesecake Muffins are best cold.
