KETO STRAWBERRY STUFFED NO-BAKE CHOCOLATE CHEESECAKE BITES – Low Carb, Gluten Free, No Sugar Added, Nut Free
I recently bought an Egg Bites Mold for my Instant Pot on Amazon.com. Since I live in Japan, I have to really think through before purchasing anything on Amazon.com, considering shipping costs. But I got it! Hahaha. Of course I made egg bites a few times already, which were delicious, but I felt like using the mold for something else other than egg bites 😁 Also, one more recipe is coming up soon.
It’s a simple recipe, but I had to try several times, which made me sick of chocolate. Hahaha… I’m serious… But strawberries helped me a bit!
By the way, I think that Facebook keeps changing the timeline algorithm and that far less followers reach my page these days, which sometimes makes me wonder why I’m doing this recipe blogging if there are not so many people reaching my page. I’ve been struggling. However, I love what I do, so I guess I just keep going! 🙂
My Amazon Picks
Keto Strawberry Stuffed No-Bake Chocolate Cheesecake Bites / Low Carb / No Sugar Added / Nut Free
- 1 oz (28 g) Coconut Oil
- 3 oz (84 g) Unsweetened Baking Chocolate
- 1.5 tsp Liquid Stevia
- 2 tsp Vanilla Extract
- 4 oz (112 g) Cream Cheese, Softened
- 2 tsp Stevia Powder
- 2 tsp Vanilla Extract
- 3/4 cup (180 cc) Heavy Cream
- 1/4 cup (0.63 oz / 18 g) Unsweetened Cocoa Powder
- 1 tbsp Water
- 1.5 tsp (0.16 oz / 4.5 g) Gelatin
- 1.5 tbsp Boiling Water
- 7 Small Strawberries (When removing the stems, pull them rather than cutting off the flesh)
(Watch the video in the post)
While chilling the chocolate, beat the heavy cream in a large bowl until soft peaks form. Set aside.
Beat in the cocoa powder and whipped cream.
In a small bowl, soften the gelatin by soaking in the water for a couple of minutes. Add the boiling water and stir to dissolve the gelatin.
Add the gelatin mixture to the cheesecake mixture. Beat until well combined.
Remove the egg bites mold from the fridge. Pop the chocolate out of the mold and then replace. (This process is to make it easier to remove the whole cheesecake bites later.)
Place 2 tablespoons of the cheesecake mixture into each hole of the egg bites mold, over the chocolate.
Place a strawberry flat side up in the middle of each hole of the egg bites mold. Fill with the remaining cheesecake mixture. Flatten the tops of each.
Chill for 30 minutes.
Re-melt the reserved chocolate over low heat if necessary. Remove the egg bites mold from the fridge. Place 1 – 1.5 tablespoons of the chocolate over the cheesecake mixture. (Reserve about 2 tablespoons of the chocolate for drizzling later if desired.)
Chill for another 90 – 120 minutes or until set.
Remove from the fridge. Run a spatula that came with your egg bites mold around each hole. Clean the spatula whenever necessary. Then invert on a plate. Remove the cheesecake bites carefully.
If you reserved the chocolate, drizzle over top. Chill for 5 minutes until set.
Calories 257 kcal, Protein 4.5 g, Total Fat 25.9 g, Total Carbohydrate 7.5 g, Dietary Fiber 2.8 g, Sugar 2.8 g
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