Description
Delicious and low-carb Raspberry Cheesecake Bites perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons powdered erythritol
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 cup raspberries, fresh or frozen
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, 2 tablespoons of erythritol, and melted butter.
- Press the mixture into the bottom of a lined baking pan.
- In another bowl, beat cream cheese with 1/2 cup powdered erythritol and vanilla until smooth.
- Fold in raspberries gently.
- Spread the cheesecake mixture over the crust.
- Bake for 25 minutes, then let it cool.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Ensure cream cheese is softened for a smooth texture.
- Can be garnished with additional raspberries.
- Store leftovers in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 70
- Sugar: 1g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg