Keto Cheesecake Bites
Keto Cheesecake Bites are a delightful low-carb, no-bake dessert that allows you to indulge in a rich and creamy treat without breaking your ketogenic diet. Made with a buttery almond flour crust and a smooth, sweetened cream cheese filling, these bite-sized treats are perfect for satisfying your sweet cravings while keeping your carb intake in check.
Equipment
- 1 Muffin tin (12-cup)
- 1 Mixing bowl
- 1 Electric mixer
- 1 Spoon or piping bag (for filling)
- 1 Measuring cups and spoons
- 1 Spatula
Ingredients
For the Crust:
- 1 cup 96 g Almond flour
- 3 tbsp 42 g Butter (melted)
- 1 tbsp 12 g Erythritol or preferred keto sweetener (optional)
For the Filling:
- 8 oz 226 g Cream cheese (softened)
- 1/4 cup 60 ml Heavy cream
- 2 tbsp 24 g Erythritol or preferred keto sweetener (or adjust to taste)
- 1 tsp 5 ml Vanilla extract
- 1 tsp 5 ml Lemon juice (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a medium-sized mixing bowl, combine almond flour, melted butter, and erythritol (optional). Stir until everything is well mixed and crumbly.
- Press into muffin tin: Line a muffin tin with paper liners and spoon the almond flour mixture into each cup, pressing it down firmly to form a compact crust.
- Bake the crust: Place the muffin tin in the oven and bake for 8-10 minutes, or until the crust is golden and firm. Once baked, remove from the oven and allow it to cool completely.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add heavy cream, erythritol, vanilla extract, and lemon juice (if using). Beat again until everything is well combined and the filling is light and fluffy.
- Assemble the bites: Spoon or pipe the cheesecake filling onto the cooled almond flour crust in the muffin tin. Smooth the tops with a spoon or spatula to create an even layer.
- Chill: Place the muffin tin in the refrigerator and let the cheesecake bites set for at least 2-3 hours, or overnight for best results.
- Serve: Once chilled, remove the cheesecake bites from the muffin tin and serve chilled. Optionally, garnish with fresh berries, whipped cream, or a sprinkle of cinnamon.
Notes
- Customization: Feel free to adjust the sweetness of the filling according to your personal taste. You can also use your favorite sugar substitute (like monk fruit or stevia).
- Crust Variations: For a different flavor, you can mix in a little cinnamon or cocoa powder into the almond flour crust.
- Storage: These cheesecake bites can be stored in an airtight container in the fridge for up to 1 week. You can also freeze them for up to 1 month.
- No-Bake Option: This recipe is a no-bake treat, so no need to worry about oven time except for the crust!