Low Carb Strawberry Cheesecake Bites
These strawberry cheesecake bites are a delightful treat worth making. Low carb and keto friendly, they deliver big cheesecake flavor in a perfectly portioned bite.
Ingredients
For the Crust
- 1 cup Almond Flour
- 2 tbsp Unsalted Butter, melted
- 1 tbsp Granular Erythritol
For the Filling
- 16 oz Cream Cheese, softened
- 1/3 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 large Egg
- 1/2 cup Fresh Strawberries, finely diced
- 6 medium Fresh Strawberries, halved (for topping)
Equipment
- electric mixer
- muffin tin
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
- Mix the almond flour, melted butter, and granular erythritol together until it resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake the crusts for 8 minutes, then remove and let cool while you prepare the filling.
- Beat the cream cheese and powdered erythritol together with an electric mixer until completely smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through. Add the vanilla extract and the egg, then beat on low speed just until incorporated.
- Gently fold the finely diced strawberries into the batter with a spatula. Divide the filling evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until the edges are set but the centers still have a very slight wobble. Turn the oven off, crack the door open, and let the cheesecake bites cool inside for 10 minutes.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours or overnight. Top each bite with a strawberry half before serving.
Nutrition
Serving: 1servingCalories: 216kcalCarbohydrates: 4gProtein: 5gFat: 20g
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