Vegan Keto Cheesecake Bites (No Bake)
These yummy vegan keto cheesecake bites are cloud-soft, lemony and absolutely scrumptious with a shower of chocolate. They take all of 10 minutes to put together and have just two grams of carbs in each serving.
Servings: 16 cheesecake bites
Calories: 96kcal
Equipment
- Mini muffin pan
Ingredients
- 8 oz vegan cream cheese (at room temperature)
- 8 oz vegan heavy whipping cream (at room temperature)
- ½ cup erythritol and monk fruit sweetener (use any keto approved sweetener of your choice)
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- 2 tablespoons vegan keto chocolate chips (roughly chopped in a food processor)
Instructions
- Place the cream cheese, sweetener, lemon juice and vanilla in a large bowl.
- Use a hand mixer to beat until fluffy, scraping down the sides and bottom of the bowl occasionally to make sure everything is well mixed.
- Add half the vegan heavy cream and beat it in until smooth. Add the remaining half of the cream and beat it in.
- Refrigerate the mixture for an hour or until quite firm.
- Use a cookie scoop to scoop out portions into small muffin cups. I got 16 total.
- Freeze the cheesecake bites for a couple of hours until firm. Enjoy.
Nutrition
Serving: 1cheesecake bite | Calories: 96kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sodium: 55mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.2mg