Keto Easter no-bake Mini cheesecake bites

Keto No-Bake Mini Cheesecake Bites are the perfect bite sized dessert that is also low calorie and fits into the Ketogenic diet. These mini cheesecake bites are made with a nut based flour and a sugar alternative to yield a low carbohydrate and sugar footprint while maintaining a great taste and satisfying the greatest of sweet tooth. Don’t deprive yourself or your family this holiday season. Provide healthy keto snack alternatives and have a dessert appropriate for the entire family.

Keto No-Bake Mini Cheesecake bites:

Servings: 9

Serving size: 1 mini cheesecake

Preparation time: 15 minutes

Cook time: none

Total Time: 3 h 15 m

Ingredients

Follow this recipe to make the crust. Click the links for products that are Keto approved to make these dessert cups

Crust

100 g  Almond Flour  – (1 cup)

1 tsp Stevia extract

¼ cup sugar-free syrup

Pinch  of salt

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Follow these instructions to make the filling for this dessert. Click the links within for Keto-approved ingredients.

Filling

8 oz Cream cheese, softened

¼ cup heavy whipping cream

1 tbsp Lemon juice

¼ cup Powdered stevia or confectioners swerve

1 tsp Vanilla extract

Toppings

40 g toasted shredded coconut  – (½ cup)

27 small Sugar-free chocolate eggs (3 each mini cheesecake bite)

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Instructions

  1. Crust

1.1 In a medium bowl, whisk the almond flour with stevia and pinch of salt.

1.2 Pour the sugar-free syrup over the dry ingredients and stir with a rubber spatula until well combined. The crust should be moist but firm.

1.3  Separate the dough into 9 equal small balls (2 inches each).

1.4 Place each ball into a muffin liner.

1.5 With a ¼ measuring cup, press the balls into the liner to flatten the crust.

    2. Filling

2.1  In medium-high with the electric or stand mixer whisk the cream cheese, heavy whipping cream, lemon juice, vanilla extract, and stevia, until creamy, about 5 minutes.

   3. Assembly

         3.1 With a spoon pour the filling evenly onto the crust previously made (it is a good idea to have the liners inside a muffin tin to avoid spills)

        3.2 Refrigerate for at least 3 hours.

        3.3 Once the cheesecakes are firm, use a wet spoon to press down the center of the cheesecake, just a little to make the center a little lower, repeat with all of the cheesecakes.

        3.4 Top with toasted shredded coconut and three easter chocolate eggs on each.

        3.5 Serve immediately or keep refrigerated in an airtight container.

Nutritional Information:

Sugar-free chocolate eggs not calculated in macros since all brands vary significantly.

Calories: 197

Fat: 16.6 g

Carbs: 8.4 g

Fiber: 1.9 g

Net carbs: 6.5 g

Protein: 5 g

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