Keto Mini Patriotic Cheesecake Bites
About This Recipe
Unleash your festive spirit with our delectable Keto Mini Patriotic Cheesecake Bites. With origins steeped in classic American festivities, this scrumptious, ketogenic-friendly recipe reflects the colors of our beloved flag, rendering it the perfect savory dish for any patriotic celebration. Crafted with a chocolate crust that marries coconut flour, unsweetened cocoa powder, erythritol, and butter to create a deliciously crumbly base, these bite-size delights are sure to create an explosion of flavors on your palate.
Incorporating the smooth textures and richness of cream cheese, the recipe ensures a filling that is guaranteed to keep you coming back for more. Paired with the natural sweetness of erythritol and the delectable notes of vanilla, these Keto Mini Patriotic Cheesecake Bites offer a perfect balance of flavors, promising a dessert that is as satisfying as it is flavorful. Plus, with the handy keto mobile app, you can easily keep track of your macros, ensuring these delightful bites align beautifully with your ketogenic diet goals.
Not stopping at superior taste and keto-compatibility, the versatility of these Keto Mini Patriotic Cheesecake Bites is another of their standout features. Their miniature size makes them the perfect addition to any celebration, communal meal, or even for a simple, delectable treat at home. With a heavy whipping cream, sour cream, and egg blend to enhance the creamy filling, and a touch of red and blue food coloring to reflect our patriotic spirit, these cheesecake bites are a perfect testament to the saying - good things do come in small packages!
Ingredients
Directions
In a bowl combine the coconut flour, coco powder and erythritol.
Cut up 4 tbsp of cold butter into little chunks and add to the dry ingredient bowl.
Using your hands combine everything creating a sand like texture.
Press the chocolate mixture into the bottom of a greased muffin tin to create the crust (should make 11-12).
Bake in a 350 degree Fahrenheit oven for 12 minutes.
Remove from oven and allow to cool completely.
Using a hand mixture combine cream cheese and erythritol.
Add the sour cream, egg, vanilla extract and heavy whipping cream and combine well.
Split the filling into three even bowls.
Set one aside for the white portion.
Add 25 drops of blue to one bowl and 25 drops of red to another bowl.
Using a spoon combine the drops into the filling completely.
Fill three ziplock bags with the three colored fillings. Push the filling to one corner of the bag and cut the tip about a 1/4 of an inch.
Squeeze out the filings onto the cooled crusts as evenly as possible in their own section (you'll have 3 equal color sections like a piece sign).
Using a toothpick swirl the colors around.
Bake at 300 for 50 minutes. When complete check with a toothpick. If it comes out clean it is done.
Let it cool for 15-20 minutes before placing in the fridge to set. The cheesecakes will deflate slightly.
Store in fridge up to 10 days or freeze up to 2 months!
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