Ube Cheesecake Bites
Cheesecakes were my ride-or-die dessert during gestational diabetes because you can easily switch out the ingredients for low-carb options! These ube cheesecake bites are perfect for satisfying your sugar cravings while keeping you accountable to portion control. You can even add in sugar-free white chocolate chips to elevate this recipe - it’s hao good!
Ingredients
For Crust:
1 cup of almond flour
4 tbsp of unsalted butter (melted)
1 tbsp of sweetener of choice (I used monk fruit sugar)
For filling:
1 8-oz block of room temp cream cheese
1/2 cup of sweetener of choice (same monk fruit sugar as the crust)
3/4 cup of coconut cream
3 tsp of ube extract
3 room temp eggs
[Shop everything I used HERE]
In case you don’t know what ube is - it’s a Filipino root vegetable that has a mildly sweet and nutty taste. It’s known for its brilliant purple color and really accentuates flavors of any recipe you add it to! Ube has been trending hard in the recent years so you shouldn’t have any trouble finding ube extracts in your local Asian grocery stores! This is the one I use.
Instructions:
Preheat oven to 325F
Combine all the ingredients for the crust and stir until evenly moist
In a separate bowl, mix together the cream cheese (make sure it’s room temp), eggs, coconut cream, and ube extract - I used a handheld mixer for this
Once mixture is totally smooth, add in the sweetener for the filling
Spray muffin tin well with oil (THIS is my fav spray, it works so well and nothing ever sticks!)
Press the crust into the muffin tin, filling up 1/3 of the way, then pour the mixture in on top
Bake for 15 - 18 minutes, then let it cool in the fridge for at least an hour before serving
