Air Fryer Chocolate Espresso Mini Cheesecake Recipe

Air Fryer Chocolate Espresso Mini Cheesecake Recipe

Ingredients

SERVES 2.

• 1/2 cup walnuts
• 2 tablespoons salted butter
• 2 tablespoons granular erythritol
• 4 ounces full-fat cream cheese, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons powdered erythritol
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon espresso powder

Method

1. Place walnuts, butter, and granular erythritol in a food processor
2. Pulse until ingredients stick together and a dough forms
3. Press dough into 4 springform pan and place into the air fryer basket
4. Adjust the temperature to 400°F and set the timer for 5 minutes
5. When timer beeps, remove crust and let cool
6. In a medium bowl, mix cream cheese with egg, vanilla extract, powdered erythritol, cocoa powder, and espresso powder until smooth
7. Spoon mixture on top of baked walnut crust and place into the air fryer basket
8. Adjust the temperature for 300°F and set the timer for 10 minutes
9. Once done, chill for 2 hours before serving

PER SERVING: CALORIES: 535 PROTEIN: 11’6 g FIBER: 7’2 g NET CARBOHYDRATES: 5’9 g SUGAR ALCOHOL: 24’0 g FAT: 48’4 g SODIUM: 336 mg CARBOHYDRATES: 37’1 g SUGAR: 5’9 g

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