Keto Raspberry Cheesecake Bites
Delightful no-bake cheesecake bites that combine the tangy flavor of raspberries with a creamy filling and a crunchy almond flour crust, perfect for a low-carb treat.
Ingredients
For the crust
- 1 cup Almond flour Use finely ground for best results.
- 1/4 cup Melted butter This helps bind the crust together.
- 1/4 cup Erythritol or low-carb sweetener Adjust to taste.
For the filling
- 8 oz Cream cheese Use full-fat for better flavor.
- 2 Eggs They help bind everything together.
- 1 tsp Vanilla extract Enhances sweetness.
- 1/4 cup Erythritol or low-carb sweetener Choose your preferred type.
- 1 cup Fresh raspberries Frozen can be used; thaw and drain.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a mini muffin pan with liners.
- In a mixing bowl, combine almond flour, melted butter, and sweetener until well combined. Press firmly into the bottom of each muffin liner.
- In another bowl, mix softened cream cheese, eggs, vanilla, and sweetener until smooth using a hand mixer.
- Gently fold in fresh raspberries, taking care not to crush them.
- Spoon the cheesecake filling over the crust in each muffin cup, filling almost to the top.
- Bake for 12-15 minutes until the centers are set but still slightly jiggly.
- Remove from the oven and allow them to cool. Refrigerate for at least two hours before serving.
Notes
Ensure cream cheese is at room temperature for smooth batter. Letting the bites chill in the fridge is crucial for perfect texture.