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