Description
Delightful mini cheesecakes that are rich, creamy, and perfect for low-carb diets, topped with a tangy raspberry sauce.
Ingredients
Scale
- 16 oz Cream cheese (softened)
- 1 large Egg (at room temperature)
- 1 tsp Lemon juice
- 1/2 tsp Vanilla extract
- 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- 4 oz Raspberries
- 1 1/2 tbsp Water
- 4 tsp Besti Powdered Monk Fruit Allulose Blend
- Sugar-free whipped cream (unsweetened or with sugar-free sweetener)
- 24 Raspberries
Instructions
- Preheat the oven to 350°F (177°C) and line a mini muffin pan with 24 parchment liners.
- In a small saucepan, combine raspberries, water, and powdered sweetener. Heat over low until raspberries soften, about 2-3 minutes.
- Smash the berries with a spatula and simmer until sauce thickens, then set aside.
- Using a mixer, beat cream cheese and powdered sweetener together until fluffy.
- Add the egg, lemon juice, and vanilla extract, mixing on low speed.
- Spoon cheesecake filling into muffin liners evenly.
- Add 1/2 teaspoon of raspberry sauce on top of each filling and swirl with a toothpick.
- Bake for 10-15 minutes until bites are puffed and slightly jiggly.
- Remove from oven, let cool at room temperature, then chill for at least an hour until firm.
- Top with sugar-free whipped cream and a fresh raspberry before serving.
Notes
For optimal creaminess, ensure cream cheese is at room temperature. Experiment with different berries for the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bite
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: keto, cheesecake, low-carb, dessert, easy recipe, ketogenic diet, sugar-free, raspberry