Cheesecake Balls
VEGAN chill
AmericanVegetarianIntermediate75 minBy Northstar
Ingredients
Servings
4
- 1/2 cup (55 g) blanched almond flour
- 2 tablespoons coconut oil or ghee
- 1 tablespoon confectioners'-style erythritol
- 1 (8-oz/225-g) package cream cheese (dairy-free or regular)
- 3 tablespoons coconut oil or ghee
- 1/4 cup plus 2 tablespoons (60 g) confectioners'-style erythritol
- 2 teaspoons ground cinnamon
- 1/4 cup (48 g) granulated erythritol
- 2 teaspoons ground cinnamon
Instructions
- 1
Line a rimmed baking sheet or tray that will fit into your freezer with parchment paper.
- 2
Make the almond flour center: Place the almond flour, oil, and erythritol in a small bowl. Knead with your hands until incorporated. Separate the mixture into 12 pieces and roll into balls. Place the balls on the lined baking sheet and place in the freezer.
- 3
Make the cream cheese layer: Place the cream cheese, oil, and erythritol in a small bowl and combine with a fork or handheld mixer. Divide the mixture evenly between 2 bowls. To one bowl, add the cinnamon and mix until incorporated. Place both bowls in the freezer until the cream cheese has hardened but is still workable and not completely frozen through, about 1 hour.
Tags
americanketo-diet-cookbookketolow-carb