Raspberry cheesecake bites recipe
Keto. No cooking. Light. This raspberry cheesecake bites recipe is perfect for your holiday gathering... or any other day of the week!
Makes 16 bites, each with 90 calories, 9g fat, 3g net carbs and 1g protein.
Ingredients for raspberry cheesecake bites recipe
- 8 oz. cream cheese, softened
- 3/4 cup fresh raspberries
- 1/2 cup Swerve icing sugar
- 1/2 tsp. vanilla extract
- 16 additional raspberries (fresh or frozen)
- 4 ounces unsweetened dark chocolate, chopped
- 3/4 ounce cocoa butter
Preparation for raspberry cheesecake bites recipe
Combine cream cheese, fresh raspberries, Swerve Icing Sugar and vanilla extract in a blender. Blend until smooth. Taste and sweeten if necessary.
Spoon mixture into small silicone molds (about the size of mini-muffins). Fill the molds 2/3 full, making 16 servings. Push a raspberry into the mixture until completely covered.
Freeze for 6 hours or until completely frozen.
Place a sheet of parchment paper on a baking sheet.
Melt the chocolate and cocoa butter in a double boiler. Once melted, remove from heat, but leave over boiling water.
Place one frozen bite at a time in the chocolate, turning with a fork to coat well. Remove and squeeze out excess chocolate. Place covered bites on baking sheet and garnish with confetti if desired.
A recipe from Swerve
