Keto cheesecake bites are an awesome way to get a guilt free snack in while craving sweets. Sweetened with stevia and erythritol they are a great low carb cheesecake as well.
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!
Something I warn people who 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.
Can I eat cheesecake on the keto diet?
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.
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!
Starting off you want to grab you some room temperature butter and cream it. Then you will need blanched almond flour, cinnamon and vanilla extract. Now go ahead and toss in the vanilla extract while creaming the butter. On the side combine the almond flour and cinnamon. Then bring your dry and wet together.
This will produce a very crumbly mixture but in a lined 9×9 baking pan spread the crust out evenly as possible. Bake the crust at 350ºF until the edge brown which should take 10-15 minutes with varying ovens.
While that is cooling let’s whip up the keto cheesecake bites cream cheese filling. Room temperature cream cheese, butter and sour cream. Cream all those together. You will need powdered sweetener as well and Swerve has a great option. I powder my own in a grinder and I use monk fruit. Swerve is a erythritol, stevia blend.
Add in vanilla extract to cream cheese and stevia then toss in your powdered sweetener and salt on top of that. Lastly add in your eggs one at a time and blend until smooth. You want that smooth creamy texture.
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!