Keto Raspberry Cheesecake Bites

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 2 tbsp melted butter
  • 1 tbsp erythritol (or preferred sweetener)
  • 1/2 tsp vanilla extract
  • Pinch of salt
• For the cheesecake filling:
  • 8 oz cream cheese (softened)
  • 1/4 cup sour cream
  • 1/4 cup powdered erythritol (or preferred sweetener)
  • 1 tsp vanilla extract
  • 1/2 cup raspberries (fresh or frozen)
  • Optional: zest of 1 lemon for added flavor

Instructions:

1. Prepare the crust:
   • Preheat the oven to 350°F (175°C).
   • In a bowl, mix together almond flour, melted butter, erythritol, vanilla extract, and a pinch of salt.
   • Press the mixture into the bottom of mini muffin cups or silicone molds.
   • Bake for 8-10 minutes until golden brown. Remove from the oven and allow to cool.
2. Make the cheesecake filling:
   • In a mixing bowl, beat the softened cream cheese with sour cream and erythritol until smooth.
   • Add vanilla extract and lemon zest (if using), and mix again.
   • Gently fold in the raspberries, smashing them lightly with a fork to break them into smaller pieces, but leave some chunks for texture.
3. Assemble the bites:
   • Spoon the cheesecake filling on top of the cooled crusts.
   • Smooth the tops and refrigerate for at least 2-3 hours to set.
4. Serve:
   • Once set, remove from the molds and enjoy your creamy, tangy Keto Raspberry Cheesecake Bites!