Justine's Quick as Keto Cheese Cake Cups

INGREDIENTS

50g –100g of Justine’s cookie crumbs flavour of your choice!

For the keto cheesecake

40 g sour cream 

70 g cream cheese at room temperature

28 g unsalted butter at room temperature

1/2 teaspoon  vanilla  extract  

1/8-1/4 teaspoon lemon juice to taste

2 tablespoons Justine’s erythritol powdered in a blender to taste

Serving suggestions

• Heavy or sour cream whipped
• Strawberries thinly sliced
• Justine’s Choc Chips or nuts of choice

INSTRUCTIONS

Line a cup or  glass with Justine’s cookie crumbs

For the keto cheesecake

1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
2. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), sweetener and beat until just combined. 
3. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the Justine’s Cookie crumb lined glass.
4. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). 
5. Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries