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!
Who doesn’t love cheesecake?
And in all honesty cheesecake is probably one of the best low carb desserts when cutting sugar. Something about that dairy!
I do warn people when you first remove sugar from your diet and begin to use sweeteners such as stevia things won’t taste the same. Your taste buds are very much so still use to sugar and they will quickly pick up that the sweetness isn’t the same.
Yet, when it comes to dairy something is oddly different. I actually believe because the texture doesn’t change that’s what confuses your taste buds. But that is a personal opinion.
Is cream cheese keto?
Of course! Unless you have a intolerance to dairy low carb cheesecake is one of your best options. It’s high fat due to the cream cheese but what makes cheesecake high carb is the sugar. With the keto diet we use sweeteners such as erythritol and stevia which don’t affect your blood glucose level anywhere near the way sugar does.
What ingredients you will need:
- Cream cheese
- Sour cream
- Almond flour
With only a few simple ingredients you’ll be eating cheesecake bites in no time!
How to make keto cheesecake bites:
First off there’s a cookie crust that has to be made. Sadly this isn’t no bake but the most amazing cheesecakes never are. I had a little experience with a no bake strawberry cheesecake, a keto cheesecake in a jar and the review of another cheesecake. So that fully equipped me to make this recipe a bomb. A fat bomb at that!
- After crust is done. Lower temperature to 250-275ºF on oven. Most ovens have a 250º setting.
- Cream together cream cheese, sour cream, liquid stevia and vanilla extract.
- Add in powdered sweetener and salt. Then one at a time add in eggs until filling is smooth and free of lumps. Beating on a low speed to avoid too much air, pour filling over crust and place in preheated oven for about an 1 hour and 15 minutes. You are looking for the top to no longer be wet looking. The top shouldn’t be browning either.
- Allow to cool. Once top is set, allow cheesecake to rest and finishing cooking to fully firm up.
- After cool place in freezer for an hour then remove and cut into squares. Top with a sugar free chocolate and garish with salt or just dig in as is.
How do you make the perfect cheesecake?
Timing and temperature! Everyone wants a cheesecake that doesn’t crack and I get it. From experience of cracking my fair share I will explain how to finish baking this one.
After doing all the above pour the keto cheesecake bites filling onto the crust. Here is where it gets critical.
Now, people speak on a water bath but I didn’t do that here. Yes, it does help but I focused on temperature. Knowing your oven is critical for the “perfect cheesecake” to turn out right. I baked my keto cheesecake bites in the oven range of 240-275ºF. When I set my oven to 250ºF these are the temperature ranges I expect to get.
Baking for an hour and fifteen minutes then pulling out when the top is set. The cheesecake may still have a jiggle but pulling out when the top is set is ideal because it will continue to cook when you pull it out. Also a reason why allowing you low carb cheesecake to cool and set is important.
To finish off the bites, when done cooling place in freezer for about an hour. Once hardened you can chop the keto cheesecake bites into their proper squares and dig in!
How many carbs in cheesecake?
This particular cheesecake is completely low carb. It’s high in fat so the calories will show. But below you will see full nutrition facts via Cronometer. Here you can see that it fits your macros perfectly!
if cut 6×6 per bite for 36 bites
Other recipes you may enjoy!
Keto Cheesecake Bites
Almond flour crust
- 1 cup blanched almond flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoon unsalted butter
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
- 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 refridgerator for a minimum of 4 hours
Helpful Recipe Tips
- All ingredients except the sour cream should be room temp.
- I use a 8x8 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 8x8 pan in a water bath if you like. I don't use that method but I'm not against it.