Keto Chocolate Cheesecake Bites

Directions

1. Preheat the oven to 350F. Prepare the silicone mini muffin mold by placing on a cookie sheet or baking grill underneath, to support the mold, and for easy transfer.
2. In a food processor pulse pecans, almond flour, sweetener, and salt till crumbly. You may need to stop and scrape the sides with a spatula several times to make sure all pecan pieces are finely ground. While continuing to pulse, slowly pour in the melted butter until the crumbs become coated. Stop and scrape the sides again if necessary.
3. Begin dropping rounded teaspoons of the crust mixture into the silicone mold. With the back of a small spoon, press the mixture gently into the bottom of the liners.
4. Pre-bake for 8 minutes, then remove from the oven and drop the temperature to 325F. Set aside to cool.
5. In a large mixing bowl on medium speed, beat the cream cheese, allulose, sour cream and heavy cream till smooth and creamy (don’t over-beat). With mixing speed on low, gradually add the melted chocolate chips, collagen powder, cocoa powder and salt. Bring the speed back up to medium and add the egg. Continue until all ingredients are incorporated.
6. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the espresso mixture, then beat on med for 1 minute.
7. Pour filling into the mini cupcake cavities by the rounded tablespoon, or as much as you need to fill almost to the top.
8. Bake on center rack for 18-20 mins until cheesecakes are firm but still have a slight wobble to them. Don’t worry they’ll set as they cool. Don’t over-bake!
9. Once cooled transfer to the fridge to chill for a minimum of 2 hours.
10. Top with desired toppings, keto whipped cream, shaved chocolate, drizzle with melted chocolate. Life hack: save time like me and drizzle with Lakanto Suntella using a squeeze bottle, no mixing or melting required.