These ghostly cheesecake bites are a keto-friendly Halloween dessert that even kids love! They are spooky and cute and super delicious!16
Mix together the almond flour, 3 Tbsp. sugar substitute and 3 Tbsp butter in a bowl until a crumbly dough combines.
Press the dough into the bottom of a well greased mini muffin tin, filling each of 16 sections about ⅓ of the way full.
In a mixing bowl, beat together the cream cheese and ⅓ cup sugar substitute until creamy and smooth.
Mix in the vanilla and heavy whipping cream until light and fluffy.
Fill the sections of the muffin tin the rest of the way full with the cheesecake mixture.
Place the cheesecakes into the freezer to chill for an hour, or until the cheesecake mixture has hardened.
Remove the mini cheesecakes from the muffin tin, and top with whipped cream sprayed on top in the shape of a ghost.
Place two mini chocolate chips for eyes and one for the nose on the front of each cheesecake ghost bite before serving.