Dessert on a Keto diet can be tricky. Luckily for you, we have a simple recipe to help satisfy your sweet tooth, while helping you stay on track with your macros. 

Ingredients 

For filling

3/4 Cup of almond flour

1 1/2 Tbsp of erythritol

3 Tbsp of vegan coconut butter (or butter of your choosing), melted

For cheesecake

8 oz. pack of your favorite cream cheese, softened 

3 Tbsp ofvegan coconut butter, or butter 

5 Tbsp erythritol

2 tsp of cinnamon (Optional)

1 Bag of your favorite Keto B. Fine Granola (for this recipe we used Maple Cinnamon Crunch)

Instructions 

1. Combine cream cheese, butter, erythritol, and cinnamon in a bowl until smooth
2. Chill in refrigerator for 1 hour
3. Line a baking sheet (small enough to fit in your freezer) with parchment paper
4. In a bowl, combine almond flour, erythritol, and melted butter 
5. Separate the mixture into 12-15 similar sized pieced and roll into balls 
6. Set aside or put in refrigerator 
7. Once cream cheese mixture is done chilling, take the balls you’ve started and coat them in about 1-2 Tbs of the cream cheese mixture. Roll around until forming a ball
8. Pour B. Fine Keto Granola onto a plate and roll ball in granola until well-coated, repeat. 
9. Store in airtight container in refrigerator

Enjoy! 

Need a Family-Friendly option? Check outKa-Pop!’s Cheesecake Bites featuring their deliciousPuffs!