Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”

 

1/2 cup heavy cream 

1/3 cup plain protein powder

2 tablespoons stevia 

6 ounces cream cheese, room temperature 

1/3 cup chopped almonds or macadamia nuts 

1 tablespoon sugar-free caramel syrup 

1 teaspoon vanilla extract 

1/8 teaspoon xanthan gum (optional)

1/4 teaspoon sea salt or sea salt flakes

In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.

 

Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.

 

Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.

 

Freeze at least one hour before serving.

 

Note: Can be stored in freezer up to 1 month.

 

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

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