RASPBERRY AND CREAM CHEESE CAKES

This little cakes are keto and diabetic friendly. They are refreshing to eat, gluten free and i used monk sugar which is derived from the monk fruit making them refined sugar free!

They need to be kept in the fridge until you are ready to eat and can be frozen to make your life easier!

Makes 24 small cakes

ingredients

1 x 24 teflon mini round muffin (4-5cm) tray

Base 

1 cup almonds, soaked in water for 12 hours

½ cup coconut flakes

3 Tbsp monk sugar

Pinch salt

¼ cup coconut oil, melted 

Topping

250g cream cheese, softened

4 Tbsp butter, room temperature

2 Tbsp coconut oil

2-3 Tbsp monk sugar

1 tsp rose water (optional)

1 cup fresh or frozen raspberries

Method

Begin with the base.  Add all the ingredients together and blend in a blender until combined.

Spoon quickly into the teflon moulds and refrigerate until set.

To make the topping.  Blend the cream cheese, butter, coconut oil and monk sugar until combined.

Add the rose water and raspberries and blend until smooth.

Spoon on top of the bases and bang the moulds to even out the surface.

Refrigerate until set. They will last in your fridge for up to 5-7 days and they can be frozen for up to 1 month.