Keto No Bake Rocky Road Cheesecake Cups Low Carb
Delicious keto cheesecake bites you won’t be able to stop eating.
Easy no bake keto rocky road cheesecake bites.
No bake keto cheesecake bites that are simple and quick to prepare.
Keto mini cheesecake that will be loved by all.
Keto cheesecake bites no bake and yummy.
Mini keto cheesecake with cream cheese, marshmallows and chocolate drizzle.
Easy low carb rocky road cheesecake cups everyone will love including the kids.
Mini keto cheesecake that is sure to be a hit.
While this does a crust base it is no bake and easy to prepare.
Amazing keto dessert bites or keto snacks or sweet little treats.
Sugar free cheesecake bites you can make now.
Easy no bake keto cheesecake bites you can mix up today.
Get ready to make the best low carb keto rocky road no bake cheesecake bites.
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How To Make Keto No Bake Rocky Road Cheesecake Cups
Place the ingredients for the crust into a mixing bowl, and beat until a crumbly dough has formed.
Fill 8 cupcake liners in a muffin tin about ¼ of the way full with the crust mixture, and press it down firmly into the bottom of each one.
Mix together the filling ingredients until smooth and creamy.
Separate the filling mixture evenly into the cupcake liners in the muffin tin, top each one with some of the chopped marshmallow and place the cups into the freezer to set for a few hours.
Place the baking chips and coconut oil into a microwave safe bowl and heat at 30 second intervals until completely melted and combined.
Use the tines of a fork to drizzle the chocolate mixture over the top of the cups before serving.
Serve
Enjoy
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Keto No Bake Rocky Road Cheesecake Cups
Ingredients
For the crust:
- 1 C. Almond flour
- 3 Tbsp. Butter unsalted and melted
- 2 Tbsp. Swerve confectioners sugar substitute
- 2 Tbsp. Cocoa powder unsweetened
For the filling:
- ¼ C. Heavy whipping cream
- 6 oz. Cream cheese softened
- ¼ C. Cocoa powder unsweetened
- ⅓ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
For the topping:
- 2-3 Tbsp. Lily’s baking chips
- 1 Tbsp. Coconut oil
- 4-5 Sugar free marshmallows chopped
Instructions
- Place the ingredients for the crust into a mixing bowl, and beat until a crumbly dough has formed.
- Fill 8 cupcake liners in a muffin tin about ¼ of the way full with the crust mixture, and press it down firmly into the bottom of each one.
- Mix together the filling ingredients until smooth and creamy.
- Separate the filling mixture evenly into the cupcake liners in the muffin tin, top each one with some of the chopped marshmallow and place the cups into the freezer to set for a few hours.
- Place the baking chips and coconut oil into a microwave safe bowl and heat at 30 second intervals until completely melted and combined.
- Use the tines of a fork to drizzle the chocolate mixture over the top of the cups before serving.
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.
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