Keto Matcha Yuzu Cheesecake Cups

Ingredients:

• 1 cup cream cheese, softened
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered erythritol (or preferred keto sweetener)
• 1 tablespoon matcha powder
• 2 teaspoons yuzu juice
• 1 teaspoon vanilla extract
• 1/4 cup almond flour
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon yuzu zest (optional for garnish)

Cooking Instructions

1. In a mixing bowl, combine almond flour and melted butter. Mix until the mixture resembles wet sand. Divide and press the mixture into the bottom of four small serving cups to form a crust.

2. In another bowl, beat the cream cheese until smooth. Gradually add heavy whipping cream, continuing to whip until fully incorporated and the mixture becomes light and fluffy.

3. Add the powdered erythritol, matcha powder, yuzu juice, and vanilla extract to the cream cheese mixture. Whip until everything is well combined and smooth.

4. Spoon the matcha yuzu cheesecake mixture over the almond flour crust in each cup. Level the tops with the back of a spoon.

5. Refrigerate the cups for at least 1 hour before serving to allow flavors to meld and the cheesecake to set.

6. Before serving, garnish with a sprinkle of yuzu zest if desired for an extra burst of flavor and color.

Nutritional Information

Calories: 210 kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 100mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.5mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}