Keto Mini Cheesecake Bites Recipe [Low Carb Muffins] Quick & Easy Keto Dessert
Keto Mini Cheesecake Bites Recipe [Low Carb Muffins] Quick & Easy Keto Dessert 🤩 Please consider SUBSCRIBING to my channel if you like keto lifestyle, keto recipes, keto cooking and weight loss tips: https://bit.ly/beautoniclifeYT
If you are looking for an inspiration for Mother’s Day dessert, this recipe is for you.
8 oz cream cheese, softened
½ cup butter, softened
1 cup almond flour
½ cup keto sweetener
A half lemon grated lemon zest
2 Tbsps. Lemon juice
½ tsp vanilla extract
1.5 oz coconut butter
2 tbsps. coconut oil
1 tbsp keto sweetener
2 tbsps. coconut milk
Splash/squeeze lemon juice
Fresh organic raspberries
To make the crust:
In a medium bowl beat 3 oz cream cheese, ½ cup butter and lemon zest until smooth. Gradually add flour and mix well. Line mini muffin pan with paper liners and divide the crust between liners using ice scooper. Make an indent in the center of each mini crust by using your thumb or a back of a teaspoon. Refrigerate for a half an hour.
Preheat the oven to 325F.
To make the filling:
In a medium bowl, beat keto sweetener and remaining cream cheese until smooth. Add lemon juice, vanilla extract, egg, and continue beating on low speed until well combined.
Fill mini crusts half full with the cream cheese mixture.
Bake for 18 minutes or until set.
To make the coconut syrup:
In the meantime, in a small saucepan combine all syrup’ ingredients and cook on a low heat, while whisking until all ingredients are thoroughly combined and smooth.
Pour the syrup over the mini cheesecakes and top with raspberries. Put them to the refrigerator to set.
Here are links to products I like and used in the video:
Swerve Sweetener, Confectioners (Pack of 2):
Anthony’s Almond Flour Blanched, 2lb:
Organics Raw Coconut Butter:
Happy Mother’s Day!
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