Keto Raspberry Cheesecake Bites
Indulge in these delectable Keto Raspberry Cheesecake Bites, a perfect blend of tangy raspberries swirled into creamy cheesecake, all enrobed in a rich, sugar-free dark chocolate shell. These bite-sized treats offer a luxurious dessert experience without compromising your ketogenic lifestyle, making them ideal for guilt-free enjoyment or elegant entertaining. They're surprisingly simple to prepare and disappear quickly!
Prep Time
25 minutes
Cook Time
5 minutes (plus 1-2 hours freezing and 20 minutes chilling)
Total Time
Approximately 2 hours 50 minutes (includes freezing and chilling time)
Servings
Makes approximately 24-30 bites
Keywords
Why This Recipe Delivers
- Perfectly portion-controlled for mindful eating.
- Rich, creamy texture with a delightful tart raspberry swirl.
- Luxurious dark chocolate coating elevates every bite.
- Completely sugar-free and low-carb, fitting a ketogenic lifestyle.
- An elegant dessert that’s surprisingly simple to make at home.
Ingredients
- 60 g (1/2 cup) fresh or frozen raspberries
- 60.87 g (6 tablespoons) powdered erythritol sweetener, divided
- 15 ml (1 tablespoon) water
- 5 g (1 teaspoon) unflavored grass-fed gelatin powder
- 226.8 g (8 ounces) cream cheese, softened to room temperature
- 5 ml (1 teaspoon) vanilla extract
- 113.4 g (4 ounces) sugar-free dark chocolate, finely chopped
- 14.17 g (1/2 ounce) cocoa butter
Instructions
- In a small saucepan, combine the raspberries, 1 tablespoon of the powdered sweetener, and the water over medium-low heat. Bring the mixture to a gentle simmer and cook for approximately 5 minutes, or until the raspberries are soft enough to be easily mashed with a fork.
- Remove the saucepan from the heat. Evenly sprinkle the surface of the warm raspberry mixture with the unflavored gelatin powder, then whisk quickly and vigorously to ensure the gelatin fully dissolves and no lumps remain. Set aside to cool completely.
- In a large mixing bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes using an electric mixer, until it achieves a super smooth and airy consistency. Incorporate the remaining powdered sweetener and the vanilla extract, beating until just combined.
- Gently fold or beat the cooled raspberry mixture into the cream cheese mixture until thoroughly combined and the color is uniform throughout.
- Using a small cookie scoop (approximately 1 tablespoon in size), portion the cheesecake mixture into small, even mounds onto a cookie sheet that has been lined with waxed paper or a silicone baking mat. Transfer the cookie sheet to the freezer and allow the bites to freeze for 1 to 2 hours, or until they are completely solid.
- Prepare a double boiler by placing a heatproof bowl over a saucepan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped sugar-free dark chocolate and cocoa butter to the bowl. Stir occasionally until the chocolate and cocoa butter are completely melted and smooth.
- Working with one frozen cheesecake bite at a time, carefully drop it into the melted chocolate. Use a fork to gently toss the bite, ensuring it is fully coated. Lift the bite with the fork and lightly tap it against the side of the bowl to remove any excess chocolate, allowing it to drip back into the bowl. Place the chocolate-covered bite back onto the lined cookie sheet.
- Once all bites are coated, transfer the cookie sheet to the refrigerator and chill for at least 20 minutes to allow the chocolate coating to fully set. Keep the finished Keto Raspberry Cheesecake Bites refrigerated until ready to serve.
Tools You’ll Need
- Small saucepan
- Whisk
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Small cookie scoop (1 tablespoon size)
- Cookie sheet
- Waxed paper or silicone baking mat
- Heatproof bowl
- Small saucepan for double boiler
- Fork
Essential Success Tips
- Ensure your cream cheese is truly at room temperature. This makes it incredibly smooth and prevents lumps in your cheesecake base.
- When adding the gelatin to the raspberry mixture, sprinkle it evenly over the surface and whisk immediately and vigorously to prevent clumping. Any lumps will result in an uneven texture.
- Freeze the cheesecake bites until completely solid before dipping. This prevents them from falling apart in the warm chocolate and helps the chocolate set quickly.
- If your melted chocolate thickens too much during dipping, return it to the double boiler briefly over very low heat to re-melt to a smooth consistency.
- For the best coating, work quickly when dipping and tap off excess chocolate. A thinner, even coat is more appealing and sets better.
Professional Cooking Secrets
- To achieve a glossy, crack-free chocolate shell, ensure your cocoa butter is of high quality and that the chocolate mixture isn't too hot when dipping. Tempering the chocolate slightly by letting it cool a bit after melting (but still liquid) can improve shine and snap.
- For an extra layer of flavor and texture, consider adding a pinch of sea salt to the melted chocolate. It beautifully contrasts the sweetness and fruitiness.
- If you want to intensify the raspberry flavor, you can strain a portion of the cooled berry mixture through a fine-mesh sieve to remove seeds before combining with the cream cheese, resulting in a super smooth filling.
Notes
- Storage: Keep these bites stored in an airtight container in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month. If frozen, let them thaw slightly in the refrigerator before serving for optimal texture.
- Variations: Feel free to experiment with other keto-friendly berries like blackberries or blueberries for different flavor profiles.
- Sweetener: The type of powdered sweetener can affect the final texture and sweetness. Adjust to your taste preferences.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, you can use either fresh or frozen raspberries for this recipe. If using frozen, there's no need to thaw them beforehand; they will cook down nicely in the saucepan.
What if my chocolate seizes when melting?
Chocolate can seize if even a tiny bit of water or steam gets into it. Ensure your bowl for the double boiler is completely dry, and that the simmering water in the saucepan doesn't boil vigorously enough to create steam that could get into the chocolate. If it seizes, unfortunately, it's often difficult to recover and might need to be discarded.
Are these suitable for meal prep?
Absolutely! These cheesecake bites are perfect for meal prepping. Make a batch on the weekend and store them in the refrigerator or freezer for a convenient, ready-to-eat keto-friendly treat throughout the week.
Nutrition Facts (Per Serving)
Calories: Approximately 150-180 per bite, Protein: 3g, Fat: 15g, Carbs: 4g (Net Carbs: 2g, depending on sweetener choice and raspberry size)
Allergy Information
Contains dairy (cream cheese) and may contain soy (from sugar-free dark chocolate, check labels). For a dairy-free version, consider using plant-based cream cheese alternatives. Always check ingredient labels for specific allergen information, especially for chocolate and sweeteners.
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