A low carb, velvety cream cheese mixture is spooned into toasted almond crusts, then topped with a sweet raspberry sauce for a delicious low carb treat.
1teaspoonErythritol (or other cup-for-cup sugar alternative)
¼teaspoonground cinnamon
8ouncescream cheesesoftened
1egg
¼cupErythritol (or other cup-for-cup sugar alternative)
1teaspoonvanilla bean paste
¼cupsour cream
raspberry saucefor garnish (see recipe below)
white chocolate chipsfor garnish
RASPBERRY SAUCE
2cupsraspberriesthawed from frozen
½cupsugar-free orange juice (pulp-free works best)
⅛teaspoonxanthan gum OR 1 teaspoon cornstarch
Instructions
Preheat oven to 375F.
Place paper liners into 18 mini muffin wells.
Add the almonds to the bowl of a high speed blender or food processor and pulse until they are finely ground. Add the butter, 1 teaspoon Erythritol and cinnamon and process until well combined.
Add 1.5 teaspoons of the almond crust mixture to each mini muffin well, using your fingers to press the mixture into the bottom. Bake for 5 minutes and then allow to cool.
While the crusts are baking and cooling add the cream cheese, egg, 1/4 cup Erythritol, vanilla bean paste and sour cream to the bowl of a stand mixer. Using the paddle attachment, blend on high speed until perfectly smooth. Top each crust with the cream cheese mixture, filling the cup almost to the top. Bake for 12-15 minutes, until the mini cheesecakes are puffed and just starting to get golden on the top. Remove from the oven and cool completely in the muffin tins. Once cool, remove the cheesecake bites from the pan and refrigerate or freeze.
Garnish with raspberry sauce and white chocolate chips, if desired.
RASPBERRY SAUCE
Place thawed raspberries and orange juice into a blender or food processor. Mix until berries are pureed. Press mixture through a fine mesh sieve into a medium saucepan.
Whisk in xanthan gum and turn on heat to high. Bring mixture to a full boil, then immediately reduce heat to medium and continue cooking for 1-2 minutes, until sauce is thickened. Transfer to a heatproof container and cover surface of sauce with plastic wrap to prevent a skin from forming on top. Chill until ready to serve.