- 24
- 5 mins
- 25 mins
4.6/5
(24 Votes)
Ingredients
- 16 ounces cream cheese
- 2 eggs
- 1/2 cup sour cream
- 3/4 cup powdered erythritol
- 1/2 cup coconut oil
- 3 Tablespoons cocoa powder
- 1/4 cup powdered erythritol (or to taste with any combination of sweeteners)
Preparation
Step 1
Bring cream cheese to room temperature. Beat cream cheese and eggs. Add in sour cream and sweetener. Poor into special baking mold or use mini muffin cups. Bake for 15-20 minutes at 325 degrees.
Remove from oven and let cool. Place in the freezer for at least 2 hours. When ready to dip, first prepare chocolate coating. In a ceramic mug or small bowl, melt coconut oil and then stir in cocoa powder and sweetener. Remove the frozen cheesecakes from their pan. Using tongs, dip each frozen bite into melted chocolate mixture. Set on foil to firm up. Eat frozen for an ice creamlike treat, or eat chilled for a cheesecake treat.
24 servings (2 pieces) 143 calories 2.7 net carbs
VARIATION: Replace sour cream with Peanut Butter