These keto cheesecake bites are absolutely amazing. They have a raw graham cracker-type crust with a rich, creamy filling and a cinnamon sugar topping.
Line two mini muffin tins with cupcake liners and make a place in the freezer for them.
In the bowl of a food processor, process the pecans until they are crumbly.
Add the remaining crust ingredients and process until well combined, scraping down the bowl as necessary. The dough should stick together if you squeeze it between your fingers. If it doesn't, add a small amount of additional coconut oil or nut butter.
Place about 1 tsp. of crust into each mini muffin liner and then press down firmly with your fingers.
Place in the freezer while you make the filling.
Filling:
Place all of the filling ingredients in a blender and blend on high until smooth, adding additional water if needed to help facilitate blending.
Taste and add additional sweetener if needed.
Take the muffin tins out of the freezer and divide the filling equally between the muffin cups.
Topping:
In a small bowl, combine the erythritol and cinnamon. Sprinkle the topping over the filling.
Place in the freezer until set, up to 2 hours.
Store in a sealed container in the freezer. Allow to set at room temperature for a few minutes to soften before eating.