These frozen cheesecake bites are loaded with raspberries and plenty of cool, creamy flavor, making them a great keto and low-carb snack all year long!
Combine the whipped cream and cream cheese and mix well with the hand-blender.
Gently fold in the raspberries with a spatula. Freeze for 2 hours or until mostly firm.
Drop ping-pong ball-sized spoonfuls of the frozen mixture into the ground pecans. Roll into balls and freeze until solid. I made 12 of them with this recipe.
Let thaw for a few minutes before biting in - enjoy!