Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)
These irresistible low-carb cheesecake bites are so rich and creamy that you won’t believe they’re vegan, sugar-free and keto-friendly! A healthy and easy dessert that you should try!
Equipment
- Food processor
Ingredients
For the Crust
- 60 grams roasted walnuts 1/2 cup
- 33 grams unsweetened shredded/desiccated coconut 2/3 cup
- 3 tablespoons coconut oil melted
- 11 grams coconut flour 1 1/2tbsp
- 17 grams powdered erythritol 2 1/2tbsp
- pinch salt
For the Filling
- 148 grams unsweetened coconut cream chilled overnight - 1/2 cup
- 133 grams unsalted raw macadamia nuts*See Notes soaked for at least 8 hours - 1 cup
- 38 grams unsalted raw cashews*See Notes soaked for at least 8 hours - 1/2 cup
- 54 grams vanilla-flavor vegan protein powder
- 2 teaspoons nutritional yeast
- 30 grams powdered erythritol 2 1/3 tbsp
- 2 tablespoons lemon juice
- blueberries for garnishing
Instructions
For the Crust
- In a cupcake pan, prepare 10 cupcake liners.
- In a food processor add all the ingredients for crust and pulse until they become small crumbs.
- Divide the crumbly dough evenly into the cupcake liners. Press and flatten the small doughs to fill the bottom of the liners.
For the Filling
- Drain and rinse the soaked cashews and macadamia nuts.
- In a food processor, blend all filling ingredients until smooth. Taste and add more erythritol if necessary.
- Divide the filling equally among the cupcake liners, on top of the crusts you made earlier.
- Put the cupcake pan into the freezer for about 1-2 hours or until set (you can alternatively put it inside the refrigerator but they will take longer to get firm).
- Enjoy them right away or transfer them to the refrigerator for storage.*See session 'HOW TO STORE THE CHEESECAKES' in blog post
Notes
*The taste of raw nuts is more cheesecake-like but they must be soaked beforehand (see blog post for ‘WHY SOAK THE NUTS BEFOREHAND?’).