These mini cheesecake bites are a yummy keto friendly treat!
Equipment:
8-10 silicone cupcake liners
Instant pot electric pressure cooker
Hand mixer
Crust:
½ cup almond flour
2T unsalted butter, melted
Pinch of sea salt
2t Swerve
Cheesecake Mixture:
8oz cream cheese, room temperature
1 egg, room temperature
1/3 C Swerve (a natural sugar substitute)
1/4 C Sour Cream, room temperature
1T arrowroot powder
1 t vanilla
Pinch sea salt
Toppings:
Fresh fruit or preserves
Chocolate Coating (1/2 pound Lily brand chocolate chips and 1-2 T coconut oil)
Put it all together!
For the crust: Mix all the ingredients and press into bottom of silicone cups. Freeze 10-15 minutes.
For the cheesecake mixture: In a small bowl, mix swerve, arrowroot and salt. Set aside. In a larger bowl, beat cream cheese on low speed until smooth. Add half the swerve mix and beat on low speed until smooth. Then add the remaining swerve mix and beat (on low) until smooth.
Next, add sour cream and vanilla, beat (on low) until smooth.
Finally, add the eggs, one at a time, and beat until just incorporated. Fill cups 2/3 full.
Tap each cheesecake gently on the counter to release air bubbles.
To cook: Fill the pressure cooker with 1 cup cold water. Place cheesecakes on a trivet that does not touch the water. Pressure cook for 7 minutes and natural release (about 7 more minutes). Remove cheesecakes and place on wire rack. After a few minutes, run your finger along the edge to gently release the cheesecake from the silicone (but do not remove it completely).
Cover loosely with aluminum foil and chill for 4-6 hours or overnight.
Add your favorite toppings and serve.
To cover with chocolate: Melt chocolate with coconut oil over a double boiler or in the microwave. Use the lesser amount of oil to start. (1T coconut oil per 1/3 cup chocolate). Line a sheet pan with parchment. Unwrap the cheesecake and perch it on a fork. Dip the cheesecake in melted chocolate and place on parchment. Freeze for about 10 minutes just to set the chocolate.
