Ingredients:
- Crust:
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
- Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup fresh raspberries (plus extra for garnish)
Instructions:
1. Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until the dough comes together.
- Press the mixture into the base of a mini muffin tin or silicone mold to form the crust layer. Use your fingers or the back of a spoon to flatten it evenly.
- Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.
2. Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer or whisk.
- Add sour cream, erythritol, and vanilla extract. Continue beating until well combined.
- Add the egg and beat until smooth and creamy.
- Gently fold in the fresh raspberries, breaking them up slightly to create a swirl effect.
3. Assemble and bake:
- Spoon the cheesecake mixture over the cooled crusts in the muffin tin. Be sure to leave a little space at the top, as they will puff up slightly.
- Bake for 15-20 minutes or until the edges are set, and the center is slightly jiggly.
- Let the bites cool to room temperature, then refrigerate for at least 2 hours to firm up.
4. Garnish and serve:
- Once chilled, remove from the muffin tin and garnish with extra fresh raspberries or a dusting of powdered erythritol, if desired.
