No Bake Keto Cheesecake Bites

Original recipe: alldayidreamaboutfood.com

INGREDIENTS:

Crust:

• 3/4 cup pecan flour (can sub almond flour)
• 3 tbsp powdered Swerve Sweetener
• 1/8 tsp salt
• 2 tbsp butter, melted

Cheesecake Filling

• 12 ounces cream cheese softened
• 1/2 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 1/3 cup heavy whipping cream (room temperature)

Chocolate Coating

• 6 ounces sugar-free dark chocolate chopped
• 1 ounce cocoa butter

DIRECTIONS:

Crust

1. In a medium bowl, whisk together the pecan flour, sweetener and salt. Stir in the melted butter until the mixture clumps together.
2. Divide the mixture among 30 silicone mini muffin liners and press firmly into the bottom (about 1 teaspoon per cup). You can also use parchment muffin liners, but place them into a mini muffin tray so that they maintain their shape.
   

Filling

1. In a large bowl, beat the cream cheese until smooth. Then beat in the sweetener and vanilla until well combined. Beat in the heavy cream until the mixture is smooth and creamy.
2. Spoon about 1 tablespoon of filling over each crust and press down to fill the whole cup. Smooth the tops.
3. Place in the freezer until solid, about 4 hours or up to overnight. Once frozen, you can remove the cupcake liners.

Chocolate Coating

1. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth. Remove from heat. Line a sheet pan with parchment paper or waxed paper.
2. Working with one cheesecake bite at a time and keeping the rest frozen, dip each into the chocolate, tossing to coat with a fork. Lift out and tap the fork on the side of the bowl a few times to remove the excess chocolate.
3. Place on the prepared sheet pan to set and repeat with the remaining cheesecake bites.
4. Keep refrigerated until ready to serve.