Keto 100 Grand Cheesecake Cups Low Carb
Make these super delicious keto 100 Grand candy cheesecake cups.
Learn how to make low carb cheesecake cups with this copycat candy recipe.
Easy keto cheesecake bites with chocolate, caramel and Rice Krispies cereal.
Make these homemade no bake cheesecake cups with keto friendly ingredients.
Great cheesecake recipes for low carb desserts, keto snacks or treats.
Quick no bake cheesecake recipe for ketogenic diet.
You can’t go wrong with these creamy cheesecake cups with chocolate and caramel.
If you are looking for a no bake low carb cheesecake recipe then check out this one.
Get ready to make the best keto low carb 100 Grand candy cheesecake cups.
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How To Make Keto 100 Grand Cheesecake Cups
Place the baking chips and the coconut oil into a microwave safe bowl.
Heat at 30 second intervals until completely melted and combined.
Layer the chocolate evenly in the bottom of 8 cupcake liner lined sections of a muffin tin.
Reserve a bit of chocolate for garnish later if desired.
Sprinkle the cereal on top of the chocolate layer in each of the sections.
Place the tray in the freezer to set for 15 minutes.
Spread 2 Tbsp. of the caramel sauce into the sections of the muffin tin on top of the chocolate, and freezer for an hour.
Mix together the ingredients for the cheesecake layer
and add it to the top of the caramel layer.
Freeze until the cheesecake layer has set.
Remove the cheesecake cups from the muffin tin,
drizzle with chocolate and top with some of the cereal if desired.
Serve
Enjoy
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Keto 100 Grand Cheesecake Cups
Ingredients
For the chocolate layer:
- ½ C. Lily’s baking chips
- 2 Tbsp. Coconut oil
- ⅓ C. Highkey Frosted Protein cereal
For the caramel layer:
- 16 Tbsp. Sugar free caramel sauce
For the cheesecake layer:
- 8 oz. Cream cheese softened
- ⅓ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- ¼ C. Swerve confectioner sugar substitute
Instructions
- Place the baking chips and the coconut oil into a microwave safe bowl. Heat at 30 second intervals until completely melted and combined.
- Layer the chocolate evenly in the bottom of 8 cupcake liner lined sections of a muffin tin. Reserve a bit of chocolate for garnish later if desired.
- Sprinkle the cereal on top of the chocolate layer in each of the sections.
- Place the tray in the freezer to set for 15 minutes.
- Spread 2 Tbsp. of the caramel sauce into the sections of the muffin tin on top of the chocolate, and freezer for an hour.
- Mix together the ingredients for the cheesecake layer and add it to the top of the caramel layer.
- Freeze until the cheesecake layer has set.
- Remove the cheesecake cups from the muffin tin, drizzle with chocolate and top with some of the cereal if desired.
Nutrition
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