If you are anything like me you LOVE cheesecake, but how can you eat this delicious food and not ruin your diet?!
The following link will show you how to customize and add it into your life in a way that really works and keeps you slender! Enjoy it free of guilt knowing you are still on track to your health goals. 
Ingredients
Crust
2 tbsp butter
½ cup almond flour (can be made by placing whole, raw almonds in a food processor)
Cheescake
8 oz cream cheese, softened
1 ½ tbsp butter, softened
1 large egg, room temperature
¼ cup sour cream, room temperature
½ tsp lemon juice
½ tsp vanilla extract
1 pinch salt
¼ cup erythritol (or equivalent keto-friendly sweetener)
24 fresh raspberries
Directions
- Preheat oven to 350 degrees F.
- In a microwave-safe bowl, melt the butter. Stir in the almond flour and combine until the mixture reaches a crumbly texture.
- In a muffin tin, line 8 holes with muffin liners. Evenly divide the crust among the muffin liners and press it down so that it is flat. Bake in the oven for 5 minutes, and set aside to cool.
- In a medium bowl, use an electric mixer to beat together the cream cheese and butter until creamy.
- Add in the egg, sour cream, lemon juice, vanilla, salt, and erythritol, and blend until well combined.
- Evenly divide the cheesecake mixture among the muffin crusts. Bake in the oven for 15 minutes or until the cheesecake is cooked through; the cheesecake should still be slightly jiggly. Remove and refrigerate until serving.
- Top each cheesecake with 3 raspberries and serve.
This recipie is created by Kelly Kennedy RD at: https://www.everydayhealth.com/ketogenic-diet/diet/mini-raspberry-keto-cheesecake-recipe/