Keto Grasshopper Cheesecake Bites
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Keto Grasshopper Cheesecake Bites
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This makes a total of 64 servings of Keto No Bake Grasshopper Cheesecake Bites. Each serving comes out to be 121.94 Calories, 11.85g Fat, 1.92g Net Carbs, and 2.32g Protein.
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Ingredients
- 1 ½ cups almond flour
- 2 ½ cups powdered erythritol
- 5 tablespoons butter melted
- 1 pound cream cheese softened
- 15 whole mint leaves
- ¼ cup heavy cream
- 6 ounces low carb dark chocolate
- ¼ teaspoon mint extract
Instructions
- Pre-heat oven to 350 degrees.
- Line a square baking pan with parchment paper.
- In a large bowl, mix the almond flour and a half cup of powdered erythritol.
- Pour melted butter into the bowl.
- Mix ingredients together until dough forms.
- Press the dough into the baking pan.
- Bake dough for 8 minutes, or light brown.
- Remove pan from oven and set aside to cool as the crust.
- Using a high-speed mixer, create the filling by beating the cream cheese and remaining two cups erythritol until smooth.
- Set aside the cream cheese filling.
- Place the mint leaves and heavy cream in a food processor and blend until smooth.
- Add the mint cream mixture to the cream cheese filling and fold in.
- Scoop the mint and cream cheese filling into the prepared crust.
- Place the pan in the freezer for 3 hours or until firm.
- Remove the cheesecake from the pan, and slice into 64 squares.
- Place the cheesecake back into the freezer.
- In the microwave, heat chocolate in 40-second intervals, stirring frequently until thin.
- Add mint extract to the melted chocolate.
- Dip or drizzle each cheesecake square in the mint chocolate and allow to cool.
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