Keto Rasgulla Cheesecake Bites

Allergens

Dairy, Eggs

Ingredients

• 8 oz cream cheese, softened 1/4 cup powdered erythritol or other keto
• friendly sweetener 2 large eggs, room temperature 1 tsp vanilla extract 1/2 tsp cardamom powder 1 cup whole milk ricotta cheese 1/2 cup heavy cream 2 tbsp unsweetened cocoa powder 2 tbsp unflavored gelatin powder 3 tbsp warm water A few drops of rose water (optional)

Instructions

1. In a large bowl, beat together the softened cream cheese and powdered erythritol until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cardamom powder, and rose water if using.
2. In another bowl, whisk together the ricotta cheese, heavy cream, cocoa powder, and gelatin powder. Gradually add this mixture to the cream cheese mixture, stirring until completely combined.
3. Lightly grease a 12 cavity silicone mold or line a mini muffin tin with parchment paper liners. Fill each cavity or liner with the prepared batter, smoothing the tops. Refrigerate for at least 4 hours or until firm.
4. To serve, carefully remove the bites from their molds or liners and place them on a serving plate. Garnish with a light dusting of cocoa powder or fresh berries.

Chef’s Insight

For an extra touch, drizzle each bite with a sugar-free chocolate sauce before serving.

Notes

This keto dessert is perfect for those who want to indulge in a delicious treat without compromising their dietary restrictions.