For the Cheesecake Filling:
1. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. Prepare the Crust: In a bowl, mix together the almond flour, powdered erythritol, and melted butter until well combined. Divide the mixture evenly among the mini muffin cups and press down to create a crust layer.
3. Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add the powdered erythritol and vanilla extract, and continue to beat until creamy. Beat in the egg until the mixture is well combined.
4. Add Raspberries: Gently fold in the fresh raspberries into the cheesecake filling, being careful not to crush them completely.
5. Assemble the Cheesecake Bites: Spoon the cheesecake filling over the crust in each mini muffin cup, filling them almost to the top.
6. Prepare the Raspberry Swirl: In a small bowl, mash the fresh raspberries and powdered erythritol together to create a raspberry sauce. Spoon a small amount of the sauce onto the top of each cheesecake bite.
7. Swirl the Sauce: Use a toothpick or a small knife to gently swirl the raspberry sauce into the cheesecake filling, creating a marbled effect.
8. Bake: Place the mini muffin tin in the preheated oven and bake for about 15-20 minutes, or until the cheesecake bites are set and slightly golden around the edges.
9. Cool and Chill: Once baked, remove the cheesecake bites from the oven and allow them to cool in the tin. Then transfer them to the refrigerator to chill for at least 1-2 hours before serving. Enjoy!
