Keto Strawberry Crunch Cheesecake Bites
🛒 What You’ll Need
- ½ cup Almond flour (for that perfect keto base!) 🌾
- ¼ cup Fresh strawberries, finely chopped or pureed for the center 🍓
- 8 oz Cream cheese, softened 🥛
- ¼ cup Powdered monk fruit or erythritol ☁️
- 1 tsp Vanilla extract 🍦
- For the Crunch Topping: Crushed freeze-dried strawberries mixed with a little almond flour and melted butter! 🍓💎
👩🍳 Instructions
- The Buttery Base: Mix your almond flour with a tablespoon of melted butter and a pinch of sweetener. Press a small amount into the bottom of mini silicone muffin molds to create the crust as seen in the photo! 🥧📐
- The Silky Filling: In a bowl, beat together the softened cream cheese, powdered sweetener, and vanilla until smooth and fluffy. 🥣🌪️🥛
- The Hidden Surprise: Spoon a small amount of cheesecake filling over the crust, then add a dollop of your strawberry puree right in the middle. 🍓🎯
- Seal It Up: Cover the strawberry center with more cheesecake mixture until smooth. 🥄☁️
- The Signature Crunch: Generously coat the top of each bite with your strawberry crunch crumble as seen in the beautiful close-up! 🍓👑✨
- The Big Chill: Place in the freezer for 2 hours or until firm. Once set, pop them out of the molds and let them thaw slightly in the fridge before serving. ❄️🧤💎
- Enjoy: Take a bite and enjoy that incredible strawberry center! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Center” Secret: For an even richer center, use a sugar-free strawberry jam instead of fresh pureed berries! 🍓🛡️💎
- The “Crunch” Secret: To get that vibrant pink color on top, make sure your freeze-dried strawberries are crushed into various sizes—some powder and some small chunks! 🍓🎨🎯
