Cookies and Cream Keto Cheesecake Bites
How to Make It
Step
Recipe Steps steps 9 4 h 20 min
Step 1
Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Transfer it to a bowl.
Step 2
To the bowl with the toasted almond flour, add the cocoa powder, granulated erythritol, ½ tsp vanilla extract, and salt. Mix to combine.
Step 3
Add the melted butter and whisk until a crumbly mixture forms. Line a mini cupcake pan/mold with cupcake liners. Divide the chocolate crust mixture into the mold/pan, sparing 1 tablespoon for garnish.
Step 4
Press with the back of a spoon to flatten and secure the crust in place. Transfer the mold/pan to the fridge. Let the crust harden while you prepare the filling.
Step 5
To a bowl, add the room temperature cream cheese and butter. Beat using a hand mixer until creamy. Add 1 tsp vanilla extract and powdered sweetener and whisk again until smooth and creamy.
Step 6
To a small bowl, add the gelatin powder. Pour the hot water with one hand while whisking with the other. If the gelatin powder doesn’t dissolve completely, microwave the mixture for a couple of seconds
Step 7
Pour the gelatin mixture into the cheesecake filling. Whisk to combine.
Step 8
Take the pan/mold out of the fridge. Scoop the filling over the crusts using a cookie scoop. Sprinkle the remaining chocolate crumb on top of the cheesecake bites.
Step 9
Return the mold/pan to the fridge. Let the bites set for 4-6 hours in the refrigerator or the freezer for an hour. Serve immediately or store in an airtight container in the fridge for later.
Ingredients
- Almond flour – 0.75 cup
- Cocoa powder – 2 tbsp
- Vanilla extract – 1.5 tsp
- Erythritol Granulated – 4 tbsp
- Salt – 0.25 tsp
- Melted Butter – 2 tbsp
- Cream cheese – 1.25 cup
- Butter – 4 tbsp
- Powdered Erythritol (Icing Sugar) – 0.33 cup
- Gelatin – 2 tsp
- Boiling water – 1.5 tbsp