Festive Spiced Cranberry Cheesecake Bites – Low Carb & High Protein Holiday Treat
These spiced cranberry cheesecake bites are perfect for the holidays! With a crunchy almond crust and a creamy, high-protein cheesecake filling swirled with spiced cranberry compote, they’re delicious, low carb, and ideal for WW. Perfect for any festive gathering!
Servings 12
Ingredients
- 1 Cup Almond Flour
- 2 Tbl Orgain Vanilla Protein Powder
- 2 Tbl Coconut Oil, Melted
- 1 Cup Plain Fat Free Greek Yogurt
- 1/3 Cup Lakanto Monkfruit Sweetener
- 1/2 Cup Fresh Cranberries
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
Instructions
- Prepare the Cranberry Topping: In a small saucepan, combine fresh cranberries, monk fruit sweetener, cinnamon, and cloves. Cook on medium heat until the cranberries soften and form a compote. Set aside to cool.
- Make the Crust: In a mixing bowl, combine almond flour, protein powder, and melted coconut oil. Stir until the mixture holds together. Spray a mini muffin pan with vegetable cooking spray,, then press it into the bottom of the mini muffin tin to form crusts.
- Prepare the Cheesecake Filling: In a separate bowl, mix Greek yogurt and monk fruit sweetener until smooth. Spoon the cheesecake mixture over each crust in the muffin tin, filling each cup about three-quarters full.
- Add the Cranberry Swirl: Place a small dollop of cranberry compote on top of each cheesecake cup. Use a toothpick to swirl the cranberry mixture into the cheesecake.
- Bake: Bake in a preheated oven at 350°F for 20–25 minutes until the edges are set and the centers are slightly jiggly. Allow to cool completely before serving.
- This makes 12 servings. Each serving is 3 WW Points. Enjoy!