During Girl Scout's cookie season, these things can help prevent cravings! They can be picked up in the afternoon, and pulled out of the freezer whenever you need a sweet treat. These bites are great for dinner holidays or family snacks.

There is a lot of preparation time related to these things, so I will spend a few hours preparing and implementing. This can be a fun activity with some friends or older children.

Most mint desserts get a burst of fresh flavor from the extracted use, but I like adding mint really any chance I get. It is difficult to disperse the mint into a recipe like cheesecake, which is why I use a stick blender (also called a soaking blender) or a food processor to infuse mint heavy cream. The second layer of mint flavor comes from the traditional mint extract added to the dark chocolate coating.

THE PREPARATION

  • 1 ½ cups almond flour
  • 2 ½ cups powdered erythritol
  • 5 tablespoons butter, melted
  • 1 pound cream cheese, softened
  • 15  whole mint leaves
  • ¼ cup heavy cream
  • 6 ounces low carb dark chocolate
  • ¼ teaspoon mint extract

THE EXECUTION

  • Preheat oven to 350 degrees. Place a square baking pan with parchment. In a large bowl, mix the almond powder and a half cup of powder erythritol.
  • Pour the melted butter into the bowl. Mix the ingredients together until the dough is formed.
  • Press the dough into the baking pan. Bake dough for 8 minutes, or light brown. Remove the pan from the oven and let it cool as the crust.
  • Using a high-speed mixer, create a filler by smashing cheese cream and the remaining two erythritol until smooth. Put cheese cream aside.
  • Put mint leaves and heavy cream on a food processor and mix until smooth. Add the mint cream mixture to the cheese cream filling and fold.
  • Scoop the mint cream and cheese cream into the prepared crust. Put the pan in the freezer for 3 hours or until sure.
  • Take the cheese out of the pan and cut it into 64 squares. Put the cheese back in the freezer.
  • In the microwave, heat the chocolate for a period of 40 seconds, stirring often until thin. Add mint extract to melted chocolate.
  • Dip or drizzle each cheese square in mint chocolate and let it cool.
Keto Grasshopper Cheesecake Bites

Keto Grasshopper Cheesecake Bites

This makes a total of 64 Keto Grasshopper Cheesecake Bites. Each serving is 121.94 calories, 11.85g fat, 1.92g Net Carbs and 2.32g Protein.

Grasshopper Cheesecake BitesCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
1 ½ cups almond flour9598436181836
2 ½ cups powdered erythritol000000
5 tablespoons butter50957.590.400.40.6
1 pound cream cheese1588156.2225.04025.0427.9
15 whole mint leaves10.020.190.20.170.07
¼ cup heavy cream20221.471.6901.691.69
6 ounces low carb dark chocolate640608848168
¼ teaspoon mint extract300.1300.130
Totals3902379.3151.4566.261.4374.26
Per Serving(/32)121.9411.854.732.071.922.32

Preparation

1 1/2 cup of almond flour
2 1/2 cups of erythritol powder
5 tablespoons of butter, melt
1 pound cheese cream, softened
15 mint leaves
1/4 cup of heavy cream
6 ounces of low carb dark chocolate
1/4 teaspoon of mint extract


Construction

Preheat the oven to 350 degrees.
Place a square baking pan with parchment.
In a large bowl, mix the almond powder and a half cup of powder erythritol.
Pour the melted butter into a bowl.
Mix the ingredients together until the dough is formed.
Press the dough into the baking pan.
Bake dough for 8 minutes, or light brown.
Remove the pan from the oven and let it cool as the crust.
Using a high-speed mixer, create a filler by smashing cheese cream and the remaining two erythritol until smooth.
Put cheese cream aside.
Put mint leaves and heavy cream on a food processor and mix until smooth.
Add the mint cream mixture to the cheese cream filling and fold.
Scoop the mint cream and cheese cream into the prepared crust.
Put the pan in the freezer for 3 hours or until sure.
Take the cheese out of the pan and cut into 64 squares.
Put the cheese back in the freezer.
In the microwave, heat the chocolate over a period of 40 seconds, stirring often until thin.
Add mint extract to melted chocolate.
Dip or drizzle every cheese square in mint chocolate and cool.