RUDOLPH'S RED-NOSED MINI CHEESECAKE

SANTA’S CHOCOLATE RASPBERRY MINI CHEESECAKE

Recipe By @KetoSweetsLA

“We are absolutely loving Keto Krisp products and had to share this recipe with all of you! It’s the best keto bar we’ve come across with the cleanest ingredients. We incorporated Keto Krisps’s chocolate raspberry bar into our mini cheesecake and it’s DELICIOUS!” 

Ingredients

CRUST: 

  1. ¼ c Keto Krisp Chocolate Raspberry Bar
  2. ¾ c Almond Flour
  3.  ½ tbs Granulated Swerve (sugar alternative)
  4. 3 tbs Butter

FILLING: 

  1. 8 oz Cream Cheese 
  2. ½ c Swerve Confectioner 
  3. ¼ c Sour Cream
  4. 6 tbs Heavy Cream

 Directions

1. Set oven to 350 degrees

2. Crush up bar

3. Mix all crust ingredients (Make sure to leave some of the bar for your topping!)

4. Melt butter

5. Mix together and sort evenly into 4 small mini pans

6. Leave in oven for about 10 minutes then let cool

7. Mix cream cheese, sweetener, sour cream and heavy cream with a mixer

8. Pour filling evenly into cheesecake pans

9. Top with the remaining Keto Krisp bar and raspberries and enjoy!

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