Keto Salted Caramel Cheesecake Bites

4.84 from 6 votes

Prep Time 15

Servings

Calories 116kcal

Author Jo Harding

Place the allulose and butter in a pan. Stir over a medium/ low heat with a spatula, about 2 - 2.5 minutes, until golden. If the butter separates, take off the heat and stir to combine.
On the heat, slowly add the cream whilst stirring. The mix will bubble so be careful. You can take it off the heat for a few seconds to stir it in if you need to. Sprinkle in a dash of salt. Cook for about 2 minutes on medium/ low until the caramel starts to thicken and coats the back of a spoon.
Turn off the heat and allow to fully cool.

Mix the cream cheese (or mascarpone), caramel and vanilla extract together using an electric whisk until smooth and just combined. Add the almond flour and whisk to combine. Don’t over whisk. Taste and option to add a little more powdered sweetener to taste if required.
Freeze for about 40 minutes until the mixture is just hard enough to roll into balls. Roll into individual small balls. Place on a parchment lined baking tray and freeze for a further 30 minutes until solid.

Place the chocolate chips or chocolate pieces and coconut oil in a heat proof glass bowl. Place over a pan filled with a little water and allow to melt, stirring occasionally. Remove from the heat.
Pierce each cheese bite with a toothpick and holding over the bowl of chocolate, spoon over the chocolate until fully coated. Place each cheesecake bite on a parchment lined tray, or to prevent getting a rim on the chocolate, pierce the cocktail stick into half an apple or turnip. Place in the fridge for at least 10 minutes to harden then remove the toothpicks ready to eat.

Net Carbs 1g