these cheesecake bites are Heaven if you love cheesecake but you don't want to break your health or weight loss goals then you must make this recipe each mini cheesecake only has 1 gram of carb so you don't have to feel guilty if you want to have one two or even three cheesecakes even better is that no one will be able to tell that these are low carb because they're that good let's start with the low carb graham cracker crust instead of using graham crackers we're going to make our own low carb crumb crust that has
a similar flavor using 1 and 1/2 cups of almond flour 3 tbsp of oat fiber oat fiber is a fine powdery fiber that's made from the husks of Oats the shell is inedible so it's entirely made of an insoluble fiber meaning that it doesn't get digested and it won't spike your blood sugar which is why it's so popular with keto and low carb baking cuz it's zero carbs if you don't want to buy a bag of oat fiber because you don't think you're going to use it for anything else any other recipes then just go
ahead and substitute with an equal amount of coconut flour it'll do the same thing then add in a 1 qu cup of brown sugar substitute so one that's sugar-free a half a teaspoon of xantham gum this is going to give our dough structure and help it hold together and 1/4 teaspoon of salt pulse that together in a food processor or blender until it's combined and then add in 4 tablespoons of unsalted cubed chilled butter and a teaspoon of vanilla extract continue to pulse this together until it's combined and you want the mixture to be able
to easily pack together and stick together when you press it together with your fingers next I press this into a mini muffin pan that I have prepared with liners and this pan is my favorite it's from the USA Baking Company it has 24 little mini muffin cavities in it take about a half to 1 tblspoon of crust mixture and place it into each cavity press the crumbs fly down into the liner either using the bottom of your tablespoon or just your fingers and technically this is going to give you enough crust to make 28 cheesecakes
so you can make four more after you make this batch or you could just eat the leftovers or toss them you could even ditch the crust and just bake up the cheesecake filling it's probably going to be less carbs that way and tastes just as good actually I don't know if it's just as good because I really love the combination of the crust and the cheesecake filling together so good these will go into the oven to bake at 325° F for 6 minutes while those are baking we can mix up that cheesecake filling but what
I like to do before that is have a glass of electrolytes from element my sponsor for this video element's my go to electrolyte mix that I have pretty much every morning I drink it to help replenish my electrolytes that I might have lost overnight from sleeping and just throughout the day on a low carb diet and since I try to avoid processed foods I actually don't get a lot of sodium from the foods I eat in my diet unless I add salt to them and those electrolytes are important to make sure that your neurons are
firing correctly and your muscles as well I can totally feel a difference between mornings when I have my element electrolytes and mornings when I don't in terms of energy level and just feeling good overall I love element because there's a lot of electrolytes in it it has a science backed formula of 1,000 Mig of sodium 200 Mig of potassium and 60 Mig of magnesium plus I really like the flavor I've been on a citrus kick lately so I love the Citrus flavor the orange and the grapefruit but they come in a wide range of flavors
right now elements offering my viewers a free sample pack with any element order so it's a really good way to try out some of their flavors to see which ones you like if you want to try that go to drink element.com / keto Focus to get yours now that I'm hydrated I'm going to make that cheesecake filling to a large bowl I'm going to add in 12 oz of softened cream cheese and 2/3 cup of sugar-free sweetener using an electric mixer I mix that until it's combined and creamy and this is going to take around
1 to 2 minutes next I'm adding in A3 cup of plain Greek yogurt or a low carb yogurt one large egg and one large egg yolk then to help give it that signature cheesecake flavor we're going to need 1/ half of a teaspoon of vanilla and 1 tblspoon of fresh lemon juice mix that again with the electric mixer until it's just combined don't over mix or else it's going to explode just kidding it won't explode then divide the filling evenly on top of the cooled crust I'm using a cookie scoop because it's just a lot
cleaner and easier to do it this way plus it's actually the perfect amount to fill in each cavity and you want to fill it to the top of each cavity you don't have to worry about it spilling over or baking over the edges it's going to puff up a little bit but actually it'll shrink back down when they're done cooking again you're going to have enough to make 28 mini cheesecakes so after you bake these 24 you could do the extra four or you could do what I like to do and just eat the rest
By The Spoonful these will go back into a 325° oven to bake for 20 to 22 minutes you want to bake these just until they're puffed and lightly set around the edges and then remove them and let them cool to room temperature once they're cooled to room temperature I'll transfer them to the refrigerator and just let them sit for a couple hours or so this is going to just let them cool down to a cheesecake temperature so nobody really likes to eat warm cheesecake at least I don't on top of that it just finishes setting
so it'll be nice and firm and not jiggly or wobbly now you could stop there or you could do what I like to do and go the extra mile and make a delicious fruit topping to go on top because my friends and family love that and I just don't feel like it's cheesecake without some sort of fruit topping I'm using blackberries one cup but any Berry will work then 1/4 cup of water and 1/3 cup of allulose sweetener a squeeze of lemon juice and 2 teaspoons of aroot powder or you can use corn starch just
whatever sort of thickener you want to use Stir that over medium heat and let it cook until it's thickened the reason why I specifically use allulose here in this fruit topping recipe is that it doesn't crystallize like other sugar-free sweeteners do when it cools if you've ever made a sugar-free syrup from a urethral based sweetener you'll know that as that syrup cools it starts to form these like this like filmy hard crystals that's just the sweetener resolidifying and it doesn't look Pleasant it's tastes perfectly fine but it just doesn't look as good allulose doesn't do
that so that's why I prefer it after the berry mixture cools top each mini cheesecake with a small dollop and enjoy these bites can help tame that Sweet Craving in just one bite but if you really want to go all out and make a low carb New York style cheesecake that is absolutely out of this world click right here because I've got just the recipe for you
