Ingredients:

  • 1 cup frozen raspberries
  • 2 Tbsp Granulated Keto Sweetener (Erythritol/Monk Fruit Blend)
  • 1 tsp fresh lemon juice
  • 1 cup fine almond flour
  • 2 Tbsp powdered keto sweetener
  • 1/4 cup melted unsalted butter
  • 1/4 tsp fine sea salt
  • 16 oz full-fat cream cheese, softened (room temp)
  • 1/2 cup powdered keto sweetener
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp fresh lemon zest

Instructions:

  1. Reduce Raspberries: Combine frozen raspberries, 2 Tbsp sweetener, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat.
  2. Macerate and Thicken: Cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the mixture reduces to a thick sauce consistency.
  3. Strain and Cool: Press the mixture through a fine-mesh sieve to remove seeds, if desired. Transfer the raspberry reduction to a small bowl and set aside to cool fully. It must be cool before adding to the batter.
  4. Preheat Oven and Line Tin: Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  5. Prepare Crust Dry Ingredients: In a medium bowl, whisk together the almond flour, powdered sweetener, and salt.
  6. Add Fat: Pour in the melted butter and stir until the mixture resembles wet sand.
  7. Press Crust: Divide the mixture evenly among the 12 liners (about 1.5 tablespoons each). Press the crust firmly into the bottom of each liner using a small glass or the back of a spoon.
  8. Mix Cream Cheese Base: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until perfectly smooth and lump-free (about 2 minutes). Scrape down the sides.
  9. Incorporate Sweeteners and Flavour: Add the 1/2 cup powdered sweetener, vanilla extract, and lemon zest. Beat until just combined.
  10. Add Eggs: Add the eggs one at a time, mixing only until just incorporated after each addition. Do not over-mix once the eggs are in.
  11. Fill Liners: Pour the cheesecake batter evenly over the crusts, filling each liner about 3/4 full.
  12. Swirl: Drop 1/2 to 1 teaspoon of the cooled raspberry reduction onto the center of each bite. Use a toothpick or small offset spatula to gently swirl the raspberry into the batter once or twice.
  13. Bake: Bake for 18–20 minutes. The edges should look set, but the centres should still have a slight jiggle.
  14. Cool Down Slowly: Turn off the oven, prop the door open slightly, and leave the cheesecake bites inside for 10–15 minutes to cool slowly.
  15. Chill: Remove from the oven and allow to cool completely on a wire rack. Once room temperature, transfer the tin to the refrigerator and chill for a minimum of 2 hours, or ideally, overnight, before serving.