Valentine's White Chocolate Peppermint Love Bites
These delightful Valentine's White Chocolate Peppermint Love Bites are a perfect low-carb, keto-friendly treat to share with your loved ones. Featuring a rich crust, creamy peppermint cheesecake filling, and a dollop of whipped cream, they're sure to impress!
Equipment
- Muffin Tin
- Silicone or Parchment Liners
- Heatproof Bowl
- Pot
- Large mixing bowl
- Spatula
- Medium Bowl
Ingredients
For the Crust
- 1/2 cup pumpkin seed meal (or almond flour)
- 1 tablespoon cocoa powder
- 1 tablespoon powdered sweetener (like allulose or erythritol)
- 2 tablespoons melted butter
- Pinch salt
For the Cheesecake Filling
- 3 ounces sugar-free white chocolate chips
- 1 teaspoon coconut oil
- 8 ounces softened cream cheese
- 1/4 cup powdered allulose or erythritol sifted
- 2 tablespoons heavy whipping cream at room temperature
- 1 1/2 teaspoons peppermint extract
For the Garnish
- 1/3 cup heavy whipping cream (for topping)
- 1 tablespoon powdered sweetener (for topping)
- 1/2 teaspoon vanilla extract
- few drops natural red food coloring (optional)
- 2 crushed sugar-free peppermint candies (optional, for garnish)
Instructions
- For the Crust: Line a standard muffin tin with 8 silicone or parchment liners – this makes clean-up a breeze! In a bowl, gently mix the pumpkin seed meal (or almond flour), cocoa powder, sweetener, and a pinch of salt. Pour in the melted butter and stir until everything is nicely combined and forms a crumbly mixture. Divide this tasty crust mixture evenly into your prepared muffin cups, then press it down firmly to create a solid base.
- For the Cheesecake Filling: Create a double boiler by placing a heatproof bowl over a pot of gently simmering water. Add your sugar-free white chocolate chips and coconut oil, stirring often until beautifully melted and smooth. Once melted, carefully remove the bowl from the heat. In a large mixing bowl, beat the softened cream cheese until it's wonderfully smooth and creamy, about a minute. Now, blend in the powdered sweetener until smooth, then gently add the room-temperature heavy cream and peppermint extract, mixing until just combined. Carefully fold in the melted white chocolate using a spatula until it's fully integrated into the cream cheese mixture. This keeps it light and airy! Spoon this luscious filling over your prepared crusts in the muffin cups, smoothing the tops with the back of a spoon. Pop them in the fridge for 1 to 2 hours (or until firm) to chill and set perfectly.
- For the Garnish: For the garnish, whip the heavy cream with powdered sweetener and vanilla extract in a medium bowl until it forms lovely stiff peaks. If you're feeling fancy, swirl in a few drops of red food coloring for a festive Valentine's touch – just don't overmix! Pipe or gently dollop this dreamy whipped cream onto each chilled cheesecake. Finish with a sprinkle of crushed sugar-free peppermint candies for that extra zing, if you like!
Notes
Nutrition Information (per serving):
Calories: 239 kcal
Total Carbs: 7.4g
Net Carbs: 4.8g
Fats: 20.9g
Protein: 3.8g
Calories: 239 kcal
Total Carbs: 7.4g
Net Carbs: 4.8g
Fats: 20.9g
Protein: 3.8g
