KETO MINI CHOCOLATE COVERED STRAWBERRY CHEESECAKES

This recipe found at Choc Zero


This recipe originated from Darlene over at Kind Keto Mama. She knows how to make the most decadent desserts keto friendly! Everyone knows the secret to making food cuter is to make it smaller. That's why we love these keto chocolate covered mini strawberry cheesecakes.





Ingredients


  • ½ cup pecans

  • 2 tbsp blanched almond flour

  • 3 tbsp unsalted butter, melted

  • ½ tbsp granular sugar substitute, we used Sweet Logic

  • pinch of salt

  • 8 oz cream cheese, softened

  • ⅓ cup powdered sugar substitute, we used Lakanto

  • 1 large egg

  • ¾ tsp fresh lemon juice

  • ¼ tsp vanilla extract

  • 1 cup ChocZero Sugar Free Chocolate Chips

  • 1 tbsp coconut oil

  • 6 fresh strawberries, washed and completely dried, stems on

Directions

  1. Preheat oven to 350F. Place 6 silicone muffin liners in a muffin pan.

  2. In a food processor pulse pecans, almond flour, melted butter, granular sugar substitute and salt until combined.

  3. Begin dropping rounded tablespoons of the crust mixture into the muffin liners. Press the mixture gently into the bottom of the liners.

  4. Pre-bake for 8 minutes, then remove from the oven and drop the temperature to 325F.

  5. In a stand mixer, or in a large bowl with a hand mixer, beat the cream cheese and powdered sweetener until fluffy on medium low setting. Beat in the egg.

  6. Keeping the mixer at medium, beat in the lemon juice and vanilla until mixture is smooth. Do not over-beat or the cupcakes will cave in while baking. Divide filling among the muffin liners until the cups are almost full.

  7. Bake for 20 minutes at 325F until cheesecakes are set but still slightly jiggly. They will continue to set outside the oven. Do not overcook the cheesecakes, as that will cause cracking.

  8. Remove from oven and allow to cool on the counter to room temperature, then chill for at least 4 hours. Do not remove the cakes from the liners before setting.

  9. Using a double boiler (with simmering, not boiling water) gently melt the Choc Zero chocolate chips and coconut oil, stirring occasionally to combine. You may also use a microwave at 20 second intervals, stirring each time.

  10. Carefully remove cheesecakes from liners and set them on a wire rack over a small cookie sheet.

Prep Time: 1h Cook Time: 30m Total Time: 5h

Take one juicy strawberry, place it on a tiny cheesecake, and then cover it with Choc Zero's sugar free dark chocolate. This creates not only a really adorable dessert, but the perfect bite of sweet strawberry and creamy cheesecake under our decadent chocolate. If you have someone special you're trying to impress, this will do the trick. 🥰

Makes 6 mini cupcakes. Macros per serving (1 cupcake): Calories: 375 | Fat: 31.6 g | Net Carbs: 5.5 g | Protein: 6.2 g

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