Keto 3 Musketeers Cheesecake Cups Low Carb
Super yummy keto 3 Musketeers cheesecake bites!
EASY low carb cheesecake recipe everyone will love.
Mini bite size 3 Musketeers candy cheesecake bites that are super delicious.
If you love 3 Musketeers candy bars now enjoy it in low carb cheesecake form.
Make homemade keto mini cheesecake bites with this keto 3 Musketeers recipe.
Simple and quick cheesecake recipe that will have you in and out of the kitchen in no time at all.
These make great keto snacks, keto breakfast treats and easy low carb desserts.
Ketogenic diet 3 Musketeers cheesecake bites that will be gone before you know it – they are that good.
No need to buy store bought treats, snacks and desserts when you can make from scratch homemade keto cheesecake bites.
Chocolate cheesecake bites that you can make today.
Get ready to mix up the BEST low carb keto 3 Musketeers cheesecake bites.
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How To Make Keto 3 Musketeers Cheesecake Cups
Preheat the oven to 350 degrees.
Place the ingredients for the cake layer in a mixing bowl, and blend until smooth.
Fill 10 cupcake liners in a muffin tin about ¼ of the way full with the batter and bake for 10-12 minutes until cooked through.
Let the cake layer cool completely.
Place the Cream cheese, ¼ C. Swerve confectioners sugar substitute
and cocoa powder into a mixing bowl,
and blend until creamy.
Add the heavy whipping cream
and vanilla to the mixing bowl with the cream cheese mixture,
and blend until well combined and smooth.
Press the cake layer down into the cupcake liners to make a little more room for the cream cheese mixture.
Place a layer of the cheesecake mixture on top of the cake layer in the liners, and smooth it out evenly.
Put the cheesecake cups into the freezer to set for 2-3 hours.
Top with sugar free chocolate sauce before serving.
Serve
Enjoy
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Keto 3 Musketeer Cheesecake Cups
Ingredients
For the cake layer:
- 1 C. Almond flour
- 1 tsp. Baking powder
- ¼ C. Cocoa powder unsweetened
- ¼ C. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
- 2 Eggs
- ¼ C. Oil
- 2 Tbsp. Heavy whipping cream
For the cheesecake layer:
- 4 oz. Cream cheese softened
- 3 Tbsp. Cocoa powder unsweetened
- ¼ C. Swerve confectioners sugar
- ¼ C. Heavy whipping cream
- 1 tsp. Vanilla extract
For the drizzle:
- 2 Tbsp. Sugar free chocolate sauce
Instructions
- Preheat the oven to 350 degrees.
- Place the ingredients for the cake layer in a mixing bowl, and blend until smooth.
- Fill 10 cupcake liners in a muffin tin about ¼ of the way full with the batter and bake for 10-12 minutes until cooked through.
- Let the cake layer cool completely.
- Place the Cream cheese, ¼ C. Swerve confectioners sugar substitute and cocoa powder into a mixing bowl, and blend until creamy.
- Add the heavy whipping cream and vanilla to the mixing bowl with the cream cheese mixture, and blend until well combined and smooth.
- Press the cake layer down into the cupcake liners to make a little more room for the cream cheese mixture.
- Place a layer of the cheesecake mixture on top of the cake layer in the liners, and smooth it out evenly.
- Put the cheesecake cups into the freezer to set for 2-3 hours.
- Top with sugar free chocolate sauce before serving.
Notes
Nutrition
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
Just wondering how you are calculating net carbs? The above recipe has 20 carbs and 3 fiber, but the net carb is 3.
Cathy,
To calculate net carbs you take total carbs minus fiber minus sugar alcohols which equals net carbs.