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Keto Cheesecake Bites

Keto Cheesecake Bites

When you want the flavor of a cheesecake QUICKLY and without all the effort, Keto Cheesecake Bites are ideal.
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 124 kcal

Ingredients
  

  • 1 cup (240g) of cream cheese
  • Vanilla extract, 1 teaspoon
  • 3 tablespoons of erythritol powder and 50g of almond flour
  • twelve raspberrys 100g, roasted and finely chopped almonds, 40g, or desiccated coconut

Instructions
 

  • In a mixing dish, blend the cream cheese, vanilla, and sweetener using a spatula. Mix once more until smooth after adding the almond flour. Taste the sweetness and adjust it as desired.
  • Use greaseproof paper to line a baking sheet. Place 12 dollops of the mixture there (it will be too wet to roll at this point). Put in freezer for 20 to 30 minutes, or until rollable.
  • Using your hands, form the mixture into truffles, insert a raspberry in the centre, and seal the truffle by pressing the mixture around the fruit. Roll in desiccated coconut or crushed roasted almonds.
  • Reposition the cheesecake on the baking sheet, freeze it for one to two hours, or store it in the refrigerator until you're ready to enjoy it for a softer cheesecake bite. Simply allow the frozen food to thaw to the appropriate texture at room temperature.

Notes




Each keto mini cheesecake contains 1.9g of net carbohydrates. 12 servings at 35 grammes each.
Let the mixture to soften at room temperature until it is rollable if it unintentionally becomes too difficult to deal with.
Alternatives: Swap the raspberry for chopped strawberries or blueberries.
NUTRITION
35g per serving
Energy: 124 kcal
3.7g of total carbohydrates
4.1g of protein
Fat: 12g
4.1g of saturated fat
1.7g of fibre
2g sugar
Keyword Keto Cheesecake Bites