Keto Raspberry Mascarpone Cheesecake Bites

Allergens

Almonds, Eggs

Ingredients

• 1. 1 cup almond flour 2. 3 tbsp unsalted butter, melted 3. 4 oz mascarpone cheese, softened 4. 1/4 cup erythritol or your preferred keto
• friendly sweetener 5. 1 egg, room temperature 6. 1 tsp vanilla extract 7. 8 oz fresh raspberries 8. 2 tbsp lemon juice 9. Chopped pistachios, for garnish

Instructions

1. In a medium bowl, mix together almond flour and melted butter until well combined. Press mixture into the bottom of a silicone mini cheesecake mold or muffin tray to form the crust.
2. In a large bowl, beat together softened mascarpone cheese, sweetener, egg, and vanilla extract until smooth and creamy.
3. Pour mascarpone mixture over the prepared crust, filling each cheesecake bite or muffin cup to the top.
4. In a separate bowl, gently toss raspberries with lemon juice. Carefully spoon a layer of raspberries over the top of each cheesecake bite.
5. Bake at 350°F for 22 25 minutes or until the edges are slightly golden and centers are just set. Remove from the oven and let cool completely. Chill in the refrigerator for at least 4 hours before serving.
6. Before serving, garnish with chopped pistachios and a sprig of fresh mint.

Chef’s Insight

Let your senses be captivated by the contrasting textures of velvety mascarpone and tangy raspberries, nestled atop a buttery almond crust.

Notes

This recipe is low in carbs and high in healthy fats, making it perfect for those following a keto or low-carb diet.