Description
Creamy, high-protein keto cheesecake bites made with 5 core ingredients and a raspberry swirl. Perfect for satisfying sugar cravings while staying in ketosis. Nutrient-dense and easy to make in batches.
Ingredients
16 oz (2 cups) cream cheese, softened to room temperature
1 large room-temperature egg
1 tsp freshly squeezed lemon juice
1/2 tsp pure vanilla extract
1/2 cup Besti powdered monk fruit allulose blend
4 oz fresh or frozen raspberries (for swirl)
1 1/2 tbsp water (for raspberry reduction)
Instructions
In a food processor, combine cream cheese, egg, lemon juice, and vanilla extract. Process until smooth.
Add 1/2 cup monk fruit allulose blend and blend until fully incorporated. Chill mixture for 10 minutes.
Scoop 1 tbsp portions onto parchment-lined baking sheets (24 total) and freeze for 10 minutes to firm up.
For raspberry swirl: In a small saucepan, heat raspberries and water over medium-low heat. Mash berries and cook until liquid thickens (5-7 minutes). Strain through a fine mesh sieve, then stir in 1/2 tbsp monk fruit allulose blend.
Spoon small dollops of raspberry reduction onto each bite using a toothpick to create a swirl pattern.
Bake at 300°F (150°C) for 25 minutes. Cool completely before serving (bake in batches if needed)
Notes
For best results, chill batter before forming balls.
Replace raspberries with strawberry puree or omit for no-frills bites.
Store in an airtight container in the fridge (up to 5 days) or freezer (up to 3 months).
Base recipe requires 5 main ingredients – raspberries and water are optional decorations.
- Prep Time: 15
- Cook Time: 25
- Category: Fitness
- Method: Baking
- Cuisine: American