Keto Cheesecake Bites (Cheesecake Fat Bombs)

Preheat the oven to 350 degrees F (177 degrees C). Line a mini muffin pan with 24 parchment liners.

Place the raspberries, water, and powdered sweetener into a very small saucepan. Heat over low heat until the raspberries start to soften, about 2 to 3 minutes.

Use a spatula or back of a spoon to smash the berries. Simmer for a few more minutes, until the sauce thickens. Remove from heat and set aside.

Using a hand mixer or stand mixer, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy. 

Beat in the egg, then the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)

Spoon the cheesecake filling evenly into the muffin liners.

Spoon a 1/2 teaspoon (2.5 mL) of raspberry sauce over each cream cheese cup. Use a toothpick to swirl into the batter.

Bake for 10 to 15 minutes, until the bites are puffed up and almost set, but still jiggly.

Remove the cheesecake bites from the oven. They might fall, which is normal. Cool completely at room temperature, then chill for at least an hour, until firm and cold.

To serve, pipe a dollop of sugar-free whipped cream into the center of each bite and top with a fresh raspberry.