For the Crust
- ½ cup almond flour
- 1 tbsp cocoa powder
- 1 tbsp salted butter softened or melted, but not hot
- 2 tbsp brown sugar substitute
For the Filling
- 6 oz cream cheese
- 3 tbsp butter
- 2 tbsp coconut oil
- ½ tsp vanilla extract
- 3 tbsp powdered sugar substitute such as allulose or erythritol
Line a mini cupcake or muffin pan with cupcake liners.
Mix together the almond flour, cocoa powder, butter, and brown sugar substitute, until crumbly like wet gravel. Remove 1/3 of the crust from the bowl and reserve it for later.
Divide the remaining crust mixture among the cupcake liners. Press the crust down to compact it.
Whip the cream cheese, butter and coconut oil together until well combined, about 1 minute. Add the vanilla extract, powdered erythritol, and half the remaining crust. Mix until combined and fluffy, about 2 minutes.
Evenly distribute the filling into each cupcake liner and smooth it out so there’s an even surface on top. Sprinkle the tops with the remaining crust mixture and cocoa powder.
Freeze for at least 60 minutes to set the filling before eating.
- The bites can be stored in the freezer for up to a month.
- You can adjust the sweetness of these bites by using more or less sweetener to suit your preference.
- You can use your preferred sweetener in these cheesecake bites. I use these powdered allulose and this brown sugar substitute. Both of these have zero calories and zero carbs. You can substitute with other monk fruit sweeteners, Swerve, or erythritol with the same carb count. I don't recommend using liquid sweeteners.
Serving: 1g | Calories: 130kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 79mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Calcium: 25mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.