0
RatingDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

Craving the real cheesecake? Thinking to cheat? No need! There is always a keto version, healthier and yummier ๐Ÿ˜‹


Ingredients:

Cheese Cake mixture
 5 tbsp Almond flour
 1 tbsp Coconut flour
 3 tbsp Melted Butter
 5 tsp Sweetener (Xylitol)
 200 g Cream cheese (puck)
 200 ml Heavy whipping cream
 ½ tsp Vanilla extract
Mixed Berries Topping Jam
 1 cup Frozen Mixed Berries
 2 tsp Sweetener (Xylitol)
 1 tsp Lemon juice and water
 1 stick Gelatin
Peanut Butter Topping
 2 tbsp Peanut butter
 1.50 tbsp Melted butter
 1.50 tbsp Coconut oil
 1 tsp Sweetener (Xylitol)

Directions:

1

Mix the almond flour, coconut flour, 2.5 tbsp sweetener, and 3 tbsp melted butter

2

Add 1.5 tbsp of this mixture to the silicon tray you got (cup cake form I used) and press

3

The above mixture can be filled in 8 small silicon cups

4

Put them in the oven for 10 minutes in a 170 degrees (until they become brown)

5

In this time, whip the heavy cream until fluffy and add the cheese, sweetener, and vanilla and start to fold them

6

Bring out the silicon cups and wait till the cool down and add about 1.5 tbsp of the cheese mixture in every cup

7

Mix the peanut butter topping items and pour above 4 of the cheese cake cups

8

Boil the mixed berries in a pan and add the water, lemon, sweetener, and gelatin stick until you get the consistency you desire

9

Wait until it cool down and pour the jam formed above the 4 remaining cheese cake cups

10

Place the 8 cheese cake silicon cups in the refrigerator for 4 hours or overnight

11

Sahtein๐Ÿ˜‹

Category

Ingredients

Cheese Cake mixture
 5 tbsp Almond flour
 1 tbsp Coconut flour
 3 tbsp Melted Butter
 5 tsp Sweetener (Xylitol)
 200 g Cream cheese (puck)
 200 ml Heavy whipping cream
 ½ tsp Vanilla extract
Mixed Berries Topping Jam
 1 cup Frozen Mixed Berries
 2 tsp Sweetener (Xylitol)
 1 tsp Lemon juice and water
 1 stick Gelatin
Peanut Butter Topping
 2 tbsp Peanut butter
 1.50 tbsp Melted butter
 1.50 tbsp Coconut oil
 1 tsp Sweetener (Xylitol)

Directions

1

Mix the almond flour, coconut flour, 2.5 tbsp sweetener, and 3 tbsp melted butter

2

Add 1.5 tbsp of this mixture to the silicon tray you got (cup cake form I used) and press

3

The above mixture can be filled in 8 small silicon cups

4

Put them in the oven for 10 minutes in a 170 degrees (until they become brown)

5

In this time, whip the heavy cream until fluffy and add the cheese, sweetener, and vanilla and start to fold them

6

Bring out the silicon cups and wait till the cool down and add about 1.5 tbsp of the cheese mixture in every cup

7

Mix the peanut butter topping items and pour above 4 of the cheese cake cups

8

Boil the mixed berries in a pan and add the water, lemon, sweetener, and gelatin stick until you get the consistency you desire

9

Wait until it cool down and pour the jam formed above the 4 remaining cheese cake cups

10

Place the 8 cheese cake silicon cups in the refrigerator for 4 hours or overnight

11

Sahtein๐Ÿ˜‹

Cheese Cake Bites

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