Description
Keto Cheesecake Cookie Cups are the perfect blend of rich cheesecake and crunchy cookie, creating an irresistible mini dessert that fits seamlessly into your low-carb lifestyle. These delightful treats are not only easy to make but also customizable with a variety of toppings, making them ideal for any occasion—from festive gatherings to cozy nights in. With a creamy filling made from cream cheese and raspberries nestled in almond flour cookie cups, these dessert bites are sure to impress family and friends while satisfying your sweet cravings without the guilt.
Ingredients
Scale
- 1 3/4 cup almond flour
- 1/2 cup erythritol sweetener
- 1/3 cup cocoa powder
- 12 ounces cream cheese (softened)
- 1 large egg
- 1/2 cup raspberries (thawed, if frozen)
- 6 tbsp butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt. Mix well.
- Add melted butter, egg, and vanilla extract to the dry mixture; stir until smooth.
- Lightly grease a muffin tin and scoop one tablespoon of dough into each cavity, pressing down gently. Bake for 10-15 minutes until set.
- For the cheesecake filling, beat softened cream cheese until smooth. Add powdered sweetener, raspberry extract, and vanilla; mix until combined. Fold in thawed raspberries.
- Once cookie cups cool slightly, fill each with cheesecake mixture and chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie cup (40g)
- Calories: 150
- Sugar: 1g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg