Keto Almond Flour Cheesecake Bites with Raspberry Coulis

Allergens

Dairy, Eggs, Nuts (Almonds)

Ingredients

• 1. 2 cups almond flour 2. 4 tablespoons unsalted butter, melted 3. 1 1/2 cups cream cheese, softened 4. 3/4 cup erythritol 5. 2 large eggs 6. 1 teaspoon pure vanilla extract 7. 1/2 teaspoon ground cinnamon 8. 1/4 teaspoon salt 9. 1 1/2 cups fresh raspberries 10. 3 tablespoons lemon juice 11. 2 tablespoons water 12. Fresh raspberries and mint leaves for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease a mini muffin pan and set aside.
2. In a bowl, combine almond flour and melted butter until mixture forms a crumbly texture. Press 1 tablespoon of the mixture into each well of the prepared mini muffin pan.
3. Beat cream cheese, erythritol, eggs, vanilla extract, cinnamon, and salt in a large bowl until smooth. Spoon the filling over the almond flour crusts.
4. Bake for 20 minutes or until the edges are set but the centers are slightly jiggly. Cool completely in the pan on a wire rack.
5. In a blender or food processor, blend raspberries, lemon juice, and water until smooth. Strain through a fine mesh sieve to remove seeds and set aside.
6. When cheesecake bites have cooled, carefully remove them from the pan using a butter knife. Place each bite on a serving plate, drizzle with raspberry coulis, and garnish with fresh raspberries and mint leaves.

Chef’s Insight

The contrast between the silky cheesecake filling and the crunchy almond flour crust is what truly sets this keto dessert apart.

Notes

This recipe is low in carbs and high in healthy fats, making it a perfect choice for keto dieters.