Keto Raspberry Cheesecake Bites

Ingredients
    Cheesecake Base
  • 1 cup Almond flour (For the crust.)
  • 4 tablespoons Butter (Melted, for binding the crust.)
  • 2 tablespoons Erythritol (Or any preferred keto-friendly sweetener, for sweetness.)
  • 1 teaspoon Vanilla extract (For flavor.)
    • Raspberry Swirl
  • 1 cup Raspberries (Fresh or frozen, for the swirl.)
  • 2 tablespoons Erythritol (Or any preferred keto-friendly sweetener, for sweetness.)
    • Cheesecake Filling
  • 8 ounces Cream cheese (Softened to room temperature.)
  • 1/4 cup Erythritol (Or any preferred keto-friendly sweetener, for sweetness.)
  • 1 teaspoon Lemon juice (For a hint of tanginess.)
  • 1/2 teaspoon Vanilla extract (For flavor.)
  • 1 large Egg (Room temperature.)
Instructions
    Preparing the Crust
  1. 1
    Crust BaseIn a food processor, pulse almond flour, melted butter, and sweetener until mixture resembles coarse crumbs.
    Press the mixture firmly into the bottom of a parchment-lined 8x8 inch pan.
    2. Making the Cheesecake Filling
  2. 2
    Cheesecake BatterIn a bowl, beat cream cheese, sweetener, vanilla extract, and lemon juice until smooth and creamy.
    Fold in fresh raspberries gently to avoid crushing them.
    3. Assembling and Chilling
  3. 3
    Layering and ChillingSpread the cheesecake mixture over the crust evenly. Chill in the refrigerator for at least 2 hours or until set.
    For clean slices, freeze the cheesecake for 30 minutes before cutting into bite-sized pieces.
    4. Serving and Enjoying
  4. 4
    Final TouchesGarnish with fresh raspberries or a sprinkle of grated dark chocolate before serving.
    Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Servings 12

Serving Size 1

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 90mg4%
Potassium 110mg4%
Total Carbohydrate 6g2%
Dietary Fiber 3g12%
Sugars 2g
Protein 3g6%
Magnesium 28 mg
Net Carb 3g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Make sure the cream cheese is at room temperature for a smooth and creamy filling.
  • Use powdered erythritol or stevia as a keto-friendly sweetener for the cheesecake bites.
  • Fresh or frozen raspberries work well for this recipe, just make sure to thaw and drain if using frozen.
  • Feel free to swirl in additional raspberry puree for a more intense raspberry flavor.
  • For a nut-free option, replace almond flour with coconut flour in the crust.
  • Chill the cheesecake bites in the refrigerator for at least 2 hours before serving for the best texture.
  • These cheesecake bites can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
Read it online: https://simplydeliciousbites.com/recipe/keto-raspberry-cheesecake-bites/

Thank you for stopping by :) :)