Keto cheesecake bites are one of the best options when starting the keto diet. Keto cheesecake taste just like the real thing! A low carb, high fat cheesecake when craving something sweet will get you through your day. If your’e looking for a keto dessert this the best recipe for that!
Recipe Highlights
- Keto friendly cheesecake bites with no funny aftertaste from the sweetener.
- A chocolate topping that boost richness.
- Easy to follow recipe, even for a beginner.
What ingredients you will need:
- Cream cheese
- Sour cream
- Sweeteners
- Eggs
- Butter
- Almond flour
- Cinnamon
Helpful Recipe Tips
- All ingredients except the sour cream should be room temp.
- I use a 8×8 baking pan in this recipe
- When beating in the eggs lightly beat to avoid add too much air in the recipe. This can cause the cheesecake to crack while cooling.
- Don’t skip the step of placing in the refrigerator. It does something for the cheesecake that if you skip it, it’s easily noticeable in texture and flavor.
- You can place the 8×8 pan in a water bath if you like. I don’t use that method but I’m not against it.
other keto recipes for you to enjoy
- Peanut Butter Keto Cheesecake Bites
- Snickerdoodle No Bake Cheesecake
- Cheesecake in a Jar
- Key Lime No Bake Cheesecake
- White Chocolate Cheesecake Blondies
Keto Cheesecake Bites
Keto cheesecake bites are one of the best options when starting the keto diet. Keto cheesecake taste just like the real thing! A low carb, high fat cheesecake when craving something sweet will get you through your day. If your'e looking for a keto dessert this the best recipe for that!
Ingredients
- 16 ounces full fat cream cheese
- 1/4 cup sour cream
- 1/2 cup powdered sweetener
- 2 large eggs
- 1 teaspoon liquid monk fruit
Almond flour crust
- 1 cup blanched almond flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoon unsalted butter
Instructions
Almond flour crust
- Preheat oven to 300°F, melt butter
- Combine almond flour, cinnamon and melted butter together
- Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less
Cheesecake
- Keep oven at 300°F
- Cream room temp cream cheese and sour cream together. Blend in powdered sweetener and liquid monk fruit
- Beat one egg at a time inside the batter then pour on top of cooled crust. Drop on the counter a few times to allow air bubbles to rise to the top
- Bake 30-45 minutes. Open oven at 30 minutes. Look for browning of the egdes and a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
- Open door then leave in oven for 30 minuts. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refrigerator for a minimum of 4 hours
Nutrition
Serving: 1bite | Calories: 66.5kcal | Carbohydrates: 1.6g | Protein: 1.9g | Fat: 6.8g | Saturated Fat: 3.4g | Cholesterol: 28.6mg | Sodium: 51mg | Fiber: 0.3g | Sugar: 0.7g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you
For baking in a 9×9,pan, the cream cheese amounts could/should have been doubled. I got way more crust than filling ratio. The crust is delicious. I substituted pecan meal for the almond so at least I have a decent crust recipe now…
What type and size of pan did you use?
8 by 8 baking dish
Explain one more thing in your directions, please: When you check the cheesecake and decide that it’s firm enough, you TURN OFF the oven but leave the cheesecake in the oven with the door open for another 30 minutes. (Is that correct?) The recipe above doesn’t say to turn off the oven—just open the door and leave it in there for 30 minutes before setting on the counter. I love the video, but if you could show on all the steps, (other then you walking to the freezer and fridge, lol) it would help those who have never made cheesecake before. 😁
Great recipe! I just made this but with walnut powder, butter, a little Swerve brown sugar, and a couple tablespoons coconut flour for the crust! Heavenly!
I also have Lily’s chocolate chips to melt for the topping—but I’m with you, it doesn’t even need it! Have you tried Lily’s?
Your tips really helped to keep the cracks away! And cutting the freezing makes it so much easier! Yum yum
Sorry for the confusion, what happens with recipes such as this one is over time I go back and make adjustments when I learn new things that may be better. Sadly, I can’t change a video that has already been put out but the recipe on the site can always be altered. So sorry for the confusion.