Keto Cheesecake Bites

Ingredients:

For the Cheesecake Bites:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol or another keto-friendly sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp lemon juice (optional, for a touch of tang)

For the Crust (optional):

• 1/2 cup almond flour
• 2 tbsp melted butter
• 1 tbsp powdered erythritol
• A pinch of salt

Instructions:

For the Crust (Optional Step):

1. Mix Crust Ingredients: In a small bowl, combine almond flour, melted butter, powdered erythritol, and salt. Stir until the mixture resembles wet sand.

1. Form the Crust: Press a small amount of the crust mixture into the bottom of each mini muffin cup (or silicone mold) to form a base layer for each cheesecake bite.
2. Bake the Crust: Preheat the oven to 325°F (163°C) and bake the crusts for about 5 minutes, or until lightly golden. Let them cool while you prepare the cheesecake filling.

For the Cheesecake Filling:

1. Prepare the Filling: In a large bowl, beat the softened cream cheese and powdered sweetener until smooth. Add the egg, vanilla extract, and lemon juice, if using, and mix until everything is combined and the filling is creamy.
2. Fill the Muffin Cups: Spoon the cheesecake filling over the cooled crusts (or directly into the mini muffin cups if skipping the crust) until each cup is nearly full.
3. Bake the Cheesecake Bites: Bake at 325°F (163°C) for 12–15 minutes, or until the edges are set but the centers still have a slight jiggle. Let the bites cool in the pan before transferring to the refrigerator.
4. Chill: Refrigerate for at least 1 hour before serving to allow them to set fully.
5. Serve: Once chilled, gently pop out each cheesecake bite. Serve plain or top with a dollop of whipped cream, fresh berries, or a sprinkle of cinnamon.

These Keto Cheesecake Bites are a delightful, guilt-free dessert perfect for satisfying your cheesecake cravings! Enjoy!