Low Carb Raspberry Cheesecake Bites

INGREDIENTS

Cheesecake Filling

  • 1 package cream cheese (softened)
  • ¼ tsp pure vanilla extract
  • ¼ cup powdered monk fruit sweetener
  • 1 tsp lemon juice
  • 1 large egg

Crust

  • 1 cup almond flour
  • 2 tbsp golden monk fruit sweetener
  • ¼ tsp cinnamon
  • 1 tsp OOOFlavors Graham Cracker Flavoring
  • 2 tbsp melted butter

Raspberry Sauce

  • ½ cup raspberries
  • 1 tbsp water
  • 1½ tbsp monk fruit sweetener

DIRECTIONS

  1. Prepare the filling:

    • In a mixing bowl, beat the cream cheese and powdered monk fruit sweetener until smooth.
    • Add the lemon juice, egg, and vanilla extract, and blend until fully incorporated. Set aside.
  2. Make the crust:

    • In a separate bowl, mix almond flour, golden monk fruit sweetener, cinnamon, and OOOFlavors Graham Cracker Flavoring.
    • Add the melted butter and stir with a fork until the mixture forms a crumbly texture.
  3. Prepare the raspberry sauce:

    • In a small saucepan over medium-low heat, combine raspberries and water, mashing the berries as they cook.
    • Stir in monk fruit sweetener and cook until slightly thickened. Remove from heat and let cool.
  4. Assemble the bites:

    • Grease a silicone muffin pan and add 1 tbsp of the crumb mixture to each mold, pressing it down to form a crust.
    • Spoon the cheesecake filling into each mold, filling about ¾ of the way.
    • Drizzle each with the cooled raspberry sauce.
  5. Bake:

    • Preheat your oven to 350°F (175°C). Bake the cheesecake bites for 15 minutes, or until the edges are set.
  6. Cool and serve:

    • Let the bites cool at room temperature, then refrigerate for at least 2 hours to set.
    • Pop them out of the molds and enjoy your low-carb dessert!

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Recipe by: @kristysketolifestyle (IG)

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