Chocolate Covered Low Carb Cheesecake Bites
Ingredients:
Crust
- 1 c Almond Flour
- .5 c Flax Seed Meal
- 3 tbsp Swerve Sweetener Powdered
- .5 tsp Cinnamon
- 6 tbsp Coconut Oil melted
Filling
- 16 oz Cream Cheese
- .5 c Coconut Cream
- .75 c Swerve Sweetener Powdered
- 1 tsp Vanilla Extract
Topping
- 5 oz Chocolate Chips sugar free
- 3 tbsp Butter
Instructions:
- In a medium bowl, combine the almond flour, flax seed meal, sweetener, and cinnamon. Add the coconut oil and stir to incorporate. Press the crust into a 9″ x 9″ dish and refrigerate for 30 minutes.
- In a large mixing bowl, beat the cream cheese, coconut cream, sweetener, and vanilla until smooth. Top the crust with an even layer of the cheesecake mixture and freeze for 1 hr and 30 minutes.
- Cut the cheesecake into 28 even rectangles and freeze the rectangles for 30 minutes.
- Melt the chocolate and butter in a double boiler.
- Dip the cheesecake into the chocolate (or drizzle each cheesecake bite with chocolate) and set on parchment paper. Refrigerate or freeze until the chocolate has set.
Nutrition
Calories: 338kcal | Carbohydrates: 25g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 43mg | Sodium: 134mg | Potassium: 119mg | Fiber: 2g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1.1mg
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