Keto Cookies & Cream Cheesecake Bites
These creamy cookies and cream cheesecake bites are a perfect low carb and keto friendly treat. Rich, indulgent, and totally worth every bite.
Ingredients
For the Cookie Crust
- 1 cup Almond Flour
- 3 tbsp Unsweetened Cocoa Powder
- 2 tbsp Powdered Erythritol
- 2 tbsp Melted Butter
- 1 Pinch Salt
For the Cheesecake Filling
- 12 oz Cream Cheese, softened
- 1/3 cup Powdered Erythritol
- 1 large Egg
- 1 tsp Vanilla Extract
- 6 Sugar-Free Chocolate Sandwich Cookies, roughly crushed
Equipment
- electric mixer
- muffin tin
Instructions
- Preheat your oven to 325F and line a 12-cup muffin tin with cupcake liners.
- Mix the almond flour, cocoa powder, powdered erythritol, melted butter, and a pinch of salt until the mixture resembles dark wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
- Beat the cream cheese and powdered erythritol with an electric mixer until very smooth and no lumps remain, about 2 minutes. Add the egg and vanilla extract and beat on low speed just until combined. Do not overbeat.
- Fold about two-thirds of the crushed sugar-free cookies into the cheesecake batter, leaving some larger chunks for texture.
- Divide the filling evenly among the liners on top of the cookie crust. Sprinkle the remaining crushed cookies over the tops of each bite.
- Bake for 18 to 20 minutes until the edges are set and the centers have just a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake bites cool inside for 10 minutes to prevent cracking.
- Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours until completely chilled and firm before serving.
Nutrition
Serving: 1servingCalories: 167kcalCarbohydrates: 3gProtein: 4gFat: 15g
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