Keto Raspberry Cheesecake Bites

 

Ingredients:

For the Crust:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 1/4 cup melted butter

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup fresh raspberries (or frozen, thawed and drained)

Instructions:

1. Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or use a silicone muffin mold.

2. Prepare the Crust:

1. In a medium bowl, mix together the almond flour, coconut flour, powdered erythritol, and melted butter until well combined.
2. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, pressing down firmly.
3. Bake the crusts in the preheated oven for 5-7 minutes, or until lightly golden. Remove from the oven and let cool slightly.

3. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered erythritol and vanilla extract, and continue beating until fully combined.
3. Beat in the egg until the mixture is smooth.
4. Gently fold in the raspberries.

4. Assemble the Cheesecake Bites:

1. Spoon the cheesecake filling over the pre-baked crusts, filling each muffin cup almost to the top.
2. Smooth the tops with a spoon or spatula.

5. Bake:

1. Bake in the preheated oven for 15-18 minutes, or until the centers are just set and slightly jiggly.
2. Remove from the oven and let the cheesecake bites cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.

6. Serve:

1. Once chilled, remove the cheesecake bites from the muffin tin and remove the paper liners if using.
2. Serve chilled. Garnish with additional fresh raspberries or a dusting of powdered erythritol if desired.

Nutrition Information (per serving, based on 12 bites):

• Calories: Approximately 150-170 calories
• Fat: Approximately 14-16g
• Carbohydrates: Approximately 4-5g (net carbs)
  • Fiber: 1-2g
• Protein: Approximately 3-4g
• Sodium: Approximately 100-120mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• For a dairy-free version, you can use dairy-free cream cheese alternatives.
• Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.