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Easy Keto Cheesecake Bites Recipe

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4 from 12 reviews

These easy keto cheesecake bites offer a creamy, low-carb, sugar-free, and gluten-free dessert option perfect for keto and low-carb diets. Featuring a smooth vanilla-flavored cream cheese filling atop a crunchy almond and coconut flour crust, these bite-sized treats make an ideal party dessert or a delightful snack for any occasion.

Ingredients

Crust

  • 1½ cup (130g) almond flour
  • 2 tbsp (14g) coconut flour
  • 2 tbsp (20g) granulated sweetener (Sukrin recommended)
  • 4 tbsp (60g) unsalted butter, melted
  • Pinch of salt

Filling

  • 10 oz (280g) cream cheese, room temperature
  • ½ cup (50g) powdered sweetener (Sukrin recommended)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon full-fat sour cream, room temperature
  • ½ teaspoon pure vanilla extract
  • 2 medium eggs, room temperature

Instructions

  1. Preheat and prepare crust: Preheat your oven to 170°C (340°F). In a medium mixing bowl, combine almond flour, coconut flour, granulated sweetener, and a pinch of salt. Add the melted butter and mix until the texture resembles wet sand.
  2. Form and bake crust: Divide the crust mixture evenly among 12 muffin tins lined with muffin liners, about 1½ tablespoons per tin. Compact the crust using the back of a spoon or bottom of a shot glass. Bake the crusts for 7 minutes until golden brown. Remove from oven and allow to cool for at least 10 minutes.
  3. Make the filling: Keeping the oven at 170°C (340°F), in a medium bowl, beat the cream cheese with a hand mixer or immersion blender on low speed until smooth. Add powdered sweetener and mix until fully combined. Incorporate the sour cream, lemon juice, and vanilla extract, mixing on low speed until blended.
  4. Add eggs carefully: Add eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent excess air in the batter. Gently tap the bowl on the counter to release any air bubbles.
  5. Assemble cheesecakes: Spoon the filling evenly over the cooled crusts in the muffin tins. Lightly tap the tins on the work surface to level the tops.
  6. Bake in water bath: Place the muffin tin in a larger baking tray filled with hot water to create a water bath. Bake for 15 to 17 minutes until cheesecakes are set but slightly jiggly in the center.
  7. Cool and chill: Turn off the oven and leave the cheesecakes inside with the oven door slightly open to cool gradually. Once at room temperature, transfer them to the refrigerator and chill for 4 to 8 hours until fully set.
  8. Serve: Remove the muffin liners carefully. Top the cheesecake bites with fresh berries, jam, mint leaves, or a dusting of powdered sugar as desired. Serve chilled and enjoy!

Notes

  • Net carbs per cheesecake: approximately 2.5g making them perfect for keto diets.
  • Use room temperature ingredients for a smooth, lump-free filling.
  • Do not overmix the eggs into the filling to prevent cracks and excess air pockets.
  • The water bath helps prevent cracking and ensures even baking.
  • Chilling time can be extended up to 8 hours or overnight for best texture.
  • Store leftovers covered in the refrigerator for up to 5 days.

Find it online: https://bitezly.com/easy-keto-cheesecake-bites-recipe/