Keto Raspberry Cheesecake Bites Recipe
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
- 1 ½ cups Raspberries frozen
- 1 cup Cream Cheese full fat
- 1 tablespoon Low Carb Sugar Substitute
- ⅓ cup Desiccated Coconut
- ⅓ cup Walnuts finely chopped
Instructions
- Heat a dry pan and add the raspberries, reserving a few pieces.
- Cook the raspberries until they start to soften, then use a fork to crush each piece slightly and cook for 5-7 more minutes. Set aside to cool completely.
- Beat the cream cheese with the Erythritol until well combined. Add the raspberries and continue to mix. Finally, fold in the coconut.
- Cover and refrigerate until firm, for about an hour.
- Line a tray with baking paper.
- Cut the reserved raspberries into halves or quarters, depending on their size.
- Scoop tablespoonfuls of the cold cheesecake mixture and press a piece of raspberry half or quarter into the center. Roll into a ball and place them on the lined tray. Repeat with the remaining mixture and fruit until you run out of the mixture.
- Place the chopped walnuts on a plate. Roll the cheesecake balls in, pressing lightly to coat evenly.
- Serve cold or store in the fridge in an airtight container for up to 2 days.
Makes 20 cheesecake bites
Nutrition
Serving: 1cheesecake bite (20 per recipe)Calories: 68Fat: 6.3gProtein: 1.6gTotal Carbs: 2gNet Carbs: 1gFiber: 1gSugar: 0.6g