Keto Cheesecake Bites are a delicious and satisfying low-carb dessert option that’s perfect for those following a ketogenic diet. These mini cheesecakes are creamy and rich in flavor, and they’re made with keto-friendly ingredients to keep your carb count in check.
Recipe:
Here’s a recipe for Keto Cheesecake Bites that serves 12 and takes about 30 minutes to prepare:
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- Sugar-free raspberry sauce, for topping (optional)
Instructions:
- I preheated oven to 325°F and greased a muffin tin/ line with cupcake liners.
- The I took a large bowl and whisked together the sea salt, erythritol, and almond flour. Stirred in the melted butter so the mixture becomes crumbly.
- I divided the mixture evenly among the muffin cups, and pressed down firmly to form the crust.
- And after that I took another large bowl and beat the cream cheese and erythritol with the help of an electric mixer until it became smooth and creamy.
- Beat in the eggs, one at a time, then added the vanilla extract and sour cream, and beat until it became well combined.
- I divided the cheesecake mixture evenly among the muffin cups, filled each one about 3/4 full.
- Baked for TWENTY to TWENTY FIVE minutes, or until cheesecake the still slightly jiggly in the center but bites are set.
- Then I removed it from the oven and let cool to room temperature. Then, chill in the fridge for at least ONE hour and then serve.
- You may serve topped with sugar-free raspberry sauce.
Nutrition Facts:
Here are the nutrition facts per serving (1 cheesecake bite), based on the above recipe:
Calories: 226
Fat: 22g
Protein: 5g
Total Carbohydrates: 4g
Fiber: 1g
Net Carbs: 3g
