Sugar Free Frozen Cheesecake Bites Food

KETO CHEESECAKE BITES

Steps:

• Preheat oven to 300°F, melt butter
• Combine almond flour, cinnamon and melted butter together
• Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less
• Keep oven at 300°F
• Cream room temp cream cheese and sour cream together. Blend in powdered sweetener and liquid monk fruit
• Beat one egg at a time inside the batter then pour on top of cooled crust. Drop on the counter a few times to allow air bubbles to rise to the top
• Bake 30-45 minutes. Open oven at 30 minutes. Look for browning of the egdes and a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
• Open door then leave in oven for 30 minuts. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refrigerator for a minimum of 4 hours

CHOCOLATE COVERED CHEESECAKE BITES | LOW CARB, SUGAR FREE, THM S

Steps:

• Preheat oven to 350 degrees
• In a small bowl, combine Baking Blend (or almond flour) and sweetener and mix well.
• Add melted butter and mix well until all dry ingredients are incorporated.
• Press into bottom of an 8 x 8" baking dish
• Bake in preheated oven for 15 minutes or until golden brown.
• Almond flour crust may take a few minutes longer.
• Allow to cool at least 30 minutes or until completely cool before adding filling.
• In a mixing bowl (I just wipe out the bowl used for making the crust for less dirty dishes) beat together the cream cheese, yogurt, sweetener, extracts, and salt until well combined and creamy.
• Evenly spread filling over cooled crust.
• Freeze for 2 hours or overnight. If freezing overnight it will be a little harder to cut so plan a little extra time.
• In a double boiler (or heat safe bowl placed over pan of boiling water) add chocolate chips and coconut oil.
• Whisk together until melted and smooth.
• Remove the pan from the heat but keep the bowl over it to keep the chocolate liquid enough for coating.
• In a double boiler (or heat safe bowl placed over a pan of boiling water) add coconut oil and melt.
• When coconut oil is fully melted, whisk in cocoa powder, sweetener, and salt until fully incorporated.
• Carefully remove the hot bowl from the pan and place on a heat safe surface.
• For best results, allow the coconut oil to cool and thicken to a slightly runny hot fudge consistency. Alternatively, put the bowl in the fridge or freezer for a few minutes, checking frequently until the right consistency is achieved. Whisk in any harder pieces of chocolate if needed.
• Remove the cheesecake from the freezer and score the top with a sharp knife. You can get at least 36 bites (6 by 6). Very small bites are hard to cut well so I don't recommend going too small.
• Gently cut through the cheesecake, 1 row at a time, separating each bite carefully.
• Put the bite into the bowl of chocolate coating and using a fork, coat completely.
• Remove the bite with the fork and allow the excess chocolate to drip off, tapping lightly on the side of the bowl if needed.
• Place the coated bite on a parchment or wax paper lined cookie tray.
• If using the coconut oil coating, you may need to dip a second time if it's too runny.
• Enjoy right away or refrigerate or freeze in an airtight container for later.

FROZEN CHEESECAKE BITES

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. Set aside. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. , In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm.