How to Make Keto Cheesecake Bites

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My keto cheesecake bites will make you want to leave all other deserts behind. It is low in carbs, easy to make, and has a delicious flavor. If you are vegan, worry not. You can easily swap some ingredients with the plant-based versions suggested in the last section.

I have a sweet tooth, and I like to keep my desserts at the lowest net carb level. To be able to eat all six keto mini cheesecakes resulting from this recipe, I have played around the kitchen to come up with the best result. Make sure to read it till the end, as I have some useful tips for you.

Ingredients

Cheesecake

• Filling:
• 1 cup cream cheese
• 3 eggs
• ½ cup sweetener of your choice
• ½ tsp vanilla extract
• ¼ tsp salt (or a pinch)
• 1 tbsp sour cream (optional)

Crust

• ½ cup almond flour
• ½ -1 tbsp sweetener
• 2-3 tbsp butter, melted
• ¼ tsp cinnamon
• A pinch of salt
• ½ cup keto cookies (optional)

Topping

• Fruit - such as strawberries
• Nuts - such as almond flakes

How to make keto cheese cake bites?

1. Place six small muffin liners inside the mini cupcake tin, or grease it to prevent the small keto cheesecake bites from sticking to the pan. Make sure to preheat the oven to about 350 degrees Fahrenheit.
2. Melt the butter, and chop the keto cookies until they have a smooth consistency. Place the resulting mixture inside the tin and press it thoroughly. In case you want to make the complex version of the crust, mix the flour, the butter, and the sweetener in a bowl until you get a consistent blend.
3. Bake the crust for 15 minutes.
4. Put the cream cheese and the sour cream inside the mixing bowl and beat them until they form a smooth paste. Add the eggs, and the vanilla extract. Finally, add the sweetener and the salt, and stir until the batter has a soft consistency.
5. Pour the batter onto the crust and bake for another 20 minutes. Make sure to take the low-carb cheesecake bites out of the oven when the center shakes.
6. Let each low-carb mini cheesecake cool for about 20 minutes and place them inside the fridge for another 3 hours.
7. If you prefer the cheesecake bites crust free, add pecans or macadamia nuts on top, together with the fruit.

Pro tips:

1. For the lowest carb content, use Philadelphia cream cheese. If you are looking for an organic version, I personally recommend Organic Valley Organic Cream Cheese, as it contains only 0.45 teaspoons of net carb per serving.
2. To make the mini keto cheesecake bites vegan, use a low-carb vegan cream cheese, such as Trader Joe's Vegan Cream Cheese, butter made from olive oil, and swap the egg and sour cream with a mix of vegan yogurt and tapioca flour.
3. I prefer to use allulose instead of erythritol because its taste is closer to sugar and it doesn’t come with the cooling effect.
4. You can keep the keto cheesecake bites in the fridge for up to five days and in the freezer for no more than six to eight months.
5. To reduce the carbs, avoid adding fruit, as one bite will add approximately three net carbs instead of two. Eliminating the crust will reduce it even more, to one net carb per bite.

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SHARE: WHAT’S YOUR FAVORITE KETO CHEESECAKE RECIPE? IF YOU TRIED THESE MINI CHEESECAKE KETO RECIPE, WHAT DID YOU THINK?