Happy Valentines day to all! I made all my little lovies a Valentine’s surprise, Conversation Heart Cheesecakes. Do you all remember those fun little candy hearts with the fun saying on them? I know that they’re still around but maybe not as much a staple anymore. My kids came home with fancy, Pinterest-inspired valentines; a far cry from the simple card variety we grew up with back in the day. I tried to bring the idea of the heart candies back in a different way. It was nostalgic for the parents and fun for the kids.
These cheesecakes were again inspired by one of the Tasty videos that are rampant on Facebook. I thought it was a great idea, just needed to be Keto-fied. The result was a low-carb, sugar-free, gluten-free, version that tasted just as great. We had family over last night for dinner and served these to all the kids for dessert. Did they know they were eating a healthier version…nope. My niece wanted more and was begging for “more sugar please.” Haha! Fooled you sweetheart, no sugar in these but I’m glad you enjoyed them.
I made all the cheesecakes the same but thought it would fun to make each color a different flavor using extracts or using sugar-free syrups. You can really change these up to suit your taste. Also, I have added these fun heart shaped silicon molds and food color pens to my store. I used both the larger and smaller size for variety. It might be fun to try and make these into Easter Eggs for the upcoming holiday! I hope you all are feeling the love today!
- 1 1/4 cup Almond Flour
- 2 tbsp. Torani Sugar Free Brown Sugar Cinnamon Syrup (optional)
- 4 tbsp. Kerrygold butter, melted
- 4 tbsp. Swerve
- 1 tsp salt
- 40 drops liquid Stevia
- 2 (8 oz pkgs) Philadelphia Cream Cheese
- 3 large eggs
- 4 tbsp. Swerve
- 12 ounce, Sour Cream
- 1 tsp vanilla extract
- Preheat oven to 350F.
- In a medium bowl, combine the almond flour, salt, and Swerve. Mix well to combine. Add the melted butter and, optional, flavored syrup to the mixture. Mix together until just combined. Spoon an equal amount of the crust into the silicone molds. Press crust into the molds to just cover the bottoms.
- Place molds on a baking sheet and bake crusts for 10-15 minutes. Remove from oven and allow to cool on the counter while you prepare the cheesecake.
- In a large bowl or stand mixer, start to cream the room temperature cream cheese. After it is smooth, add in the eggs, one at a time until fully combined. Scrape sides of the bowl. Next add in the liquid Stevia, Swerve, and sour cream until fully combined.
- Divide the cheesecake into four bowls. Take a small amount of food coloring and add a different color to each bowl. Mix to combine and until you get the desired color. (At this point, you could add a few drops of any extract to give each color a different flavor.)
- Take the cooled molds and put them into a casserole dish. Fill each mold with the cheesecake mixture. Place the casserole dish in the preheated oven. Once in the oven, pour hot water into the casserole dish, about half the way up the mold to create a water bath.
- Bake for 26-28 minutes depending on your oven. Move the cheesecakes and let them cook in the water bath for 10 minutes. Remove the water and place the molds in the freezer for 1-2 hours.
- When the cheesecakes are frozen, you can decorate them easily with your favorite conversation heart phrases.
Calories 124 Fat 12 Protein 3 Carbs 5