Vegan Keto Mini Cheesecake Bites

Vegan Keto Mini Cheesecake Bites

0.0(not rated)

25 minutes

12 servings

Ingredients

For The Crust
1 Cup Almond flour
3 Tbsp Vegan butter melted 
2 Tbsp Swerve confectioners sugar substitute
½ tsp Vanilla extract 
For The Filling
4 Ounces Vegan cream cheese softened
¼ Cup Full fat coconut milk
3 Tbsp. Swerve confectioners sugar substitute
2 Tbsp. Natural peanut butter
½ tsp. Vanilla extract
Sugar free peanut butter cups
Nutritional Information
155 Calories
13g Total Fat
6g Net Carbs
4g Protein

Directions

1
Mix all of the ingredients for the crust until well combined. 
Ready your mixing bowl and begin preparations for your crust. Heat 3 tablespoons of butter for 10 to 20 seconds or until the butter thoroughly melted.
Add melted butter (vegan substitute: Miyokos Creamery European Style Cultured Vegan Butter) to 1 cup of Almond flour, 2 Tbsp. of swerve confectioners sugar substitute and ½ tsp of Vanilla extract. Mix until ingredients are well combined. 
2
Line 12 sections of a mini muffin pan or in mini cupcake liners. 
Transfer almond flour crust mixture to cupcake liners packing down mixture with dry fingers. Apply force to ensure almond flour mix develops a compact crust when chilled. The recipe makes either 12 mini or 6 larger sized keto cheesecake bites.
3
In a mixing bowl, blend the ingredients for the filling, minus the peanut butter cups, until smooth. 
4
Fill the cupcake liners the rest of the way with the filling mixture, and place a sugar-free peanut butter cup on top of each one. 
5
Chill for at least two hours before serving.
Expect at least 2 hours to chill and 30 mins to freeze your keto mini cheesecakes. The final desert should form a compact crust, creamy cheesecake layer, and a chocolate nutty finish and texture.
Notes

Freezing Instructions

You can put the keto cheesecake bites in the fridge or freezer, but do remember that the chocolate peanut butter cup freezes at a lower temperature than the cheesecake which is why we recommend thawing the full 30 minutes if frozen and 20 when refrigerated.


Storage Instructions

For best results freeze keto cheesecake for long term storage, refrigerate two hours before serving, or thaw frozen bites 30 minutes before serving.


Choosing Substitutes


The distinct taste and consistency of butter or cheese is particularly difficult to imitate. Considering the main layer of needed not only to be vegan but low carb, we grappled with a selection of imitations cheeses, creams, and butter alternatives to select an option which comes closest to the taste and texture of the real thing.

Miyokos Creamery's European style cultured vegan butter is the best vegan substitute to butter and organic coconut milk is equally incredible as a substitute for heavy whipping cream. Cream cheese however is the most difficult to get right which is why we were torn between Tofutti's soy based cream cheese and Miyoko's cashew based cream cheese. We choose Tofutti to avoid allergies. We also selected the brand for its superior natural proteins which is a core building block of the keto diet.