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Low Carb Mini Raspberry Cheesecakes

Low Carb Raspberry Swirled Cheesecakes

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Low Carb Raspberry swirled Cheesecakes

Low Carb Raspberry Swirled Cheesecakes

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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Crust Layer

  • 1 1/2 cups bob’s red Mill superfine natural almond flour from whole almonds
  • 6 tablespoons butter ( 1 stick)
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon Swerve granular sugar

Cheesecake Layer

  • 3 (8 oz) cream cheese, room temperature
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon Himalayan salt
  • 3/4 cup Swerve granular sugar
  • 3/4 cup sugar-free red raspberry preserves
  • 48 fresh raspberries

Instructions

To Make The Crust Layer

  1. Preheat the oven to 350°F. Line your muffin pan with cupcake liners. This will make 3 dozen or
  2. 48 cheesecakes.
  3. Melt the one stick of butter in a microwave bowl till it is completed melted.
  4. Transfer the melted butter to a medium size bowl. Then add in the almond flour, cinnamon, and Swerve granular sugar.
  5. Use a fork and stir till well combined.
  6. Take a teaspoon and scoop out the crust mixture and press it into the bottom of a muffin tin. Repeat this till all the muffin tins have the crust mixture in them.
  7. Bake in the oven for 5 minutes. The crust layers should be slight brown at this moment and crispy. Let them cool off while you make the cheese cake batter.

To Make The Cheescake Layer

  1. Beat the cream cheese with an electric hand mixer or standing mixer until it is creamy.
  2. Add in the vanilla extract, lemon, eggs, salt, and Swerve granular sugar. Beat until mixture is combined.
  3. Divide mixture evenly among cups over almond crust layer. Each should be fill about ¾ of the way up to reserve room for when it rises in the oven.
  4. Use a teaspoon of sugar-free red raspberry preserves and place on each cheesecake. Keep going till
  5. all the cheesecakes have the jam on top. Then use a tooth pick or fork and swirl it in the batter to create a marble effect.
  6. Bake in the oven at 350°F for 15 minutes. The raspberry cheesecakes will be slightly wiggly. Let them cool in refrigerator for 24 hours.
  7. Place one raspberry on each cheesecake to decorate before serving.

Nutrition

  • Serving Size: 48
  • Calories: 113
  • Sugar: 6
  • Sodium: 64
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 2
  • Cholesterol: 31

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Low Carb Pumpkin Cream Pie Cookies

Low Carb Pumpkin Cream Pie Cookies

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Low Carb Pumpkin Cream Pie Cookies

Low Carb Pumpkin Cream Pie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 180
Print Recipe

Ingredients

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For The Cookie

  • 1/2 cup butter (1 stick), softened
  • 2/3 cup Splenda brown sugar blend
  • 1/3 cup Swerve, The Ultimate Sugar Replacement, Granular
  • 2 Large eggs
  • 1 cup Libby 100% pure pumpkin
  • 1 1/2 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove

For The Cream Filling

  • 1/2 cup butter (1 stick), softened
  • 1 (8 oz) cream cheese, softened
  • 1 2/3 cup Swerve, The Ultimate Sugar Replacement – Confectioners
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup Smucker’s sundae syrup sugar free caramel

Instructions

For The Pumpkin Cookies

  1. Preheat your oven to 350ºF.
  2. Line 3 baking trays with parchment paper
  3. Cream the butter, and the sugars in a mixer. Add in the 2 eggs and pumpkin. Mix well till is all combined.
  4. Then add in the almond flour, baking powder, salt, ground cinnamon, nutmeg, ground ginger, and ground clove. Mix for another 2 minutes.
  5. Set the mixing bowl with the pumpkin dough in the refrigerator and chill for an hour or overnight. While the dough is in the fridge you can make the cream filling.
  6. Take out the refrigerated dough after it has been chilled, and using teaspoon scoop out the pumpkin batter and place dough on the prepared parchment paper baking tray. Allow them plenty of space for the cookie to spread. It should make about 36 cookies or 3 dozen that will be used to make the cookies. 36 cookie halves to make up 18 total finished.
  7. Bake the cookies for 12-15 minutes.
  8. Cookies will be super soft so allow 30 minutes or more to cool before frosting them.

For The Cream Filling

  1. In a mixing bowl cream the butter, and cream cheese together. Then add the swerve sugar, vanilla extract, ground cinnamon, and caramel syrup. Mix until well combined.

To Assemble The Cookies

  1. Match up two cookies that are similar in size. Turn the bottoms over and using a knife to spread it on both halves. If desired you can pipe the filling on with a piping bag or a zip bag with the corner cut off. Add the top cookie and press down to make it sandwhiched.
  2. Place in a tupperware container and let them cool for 1 to 2 hours before serving.

Notes

  • Dough will be super soft and chewy. The key to this recipe is giving enough time for the cookies to cool before frosting and before serving.

Nutrition

  • Serving Size: 18
  • Calories: 302
  • Sugar: 26
  • Sodium: 185
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 34
  • Protein: 3
  • Cholesterol: 62

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!