These keto cheesecake bites are a simple and satisfying way to enjoy classic cheesecake flavor while keeping things low-carb. Each bite has a buttery almond flour crust topped with a smooth, creamy cheesecake filling that melts in your mouth. They’re perfectly portioned, making them great for dessert, snacks, or special occasions.
This recipe is ideal for beginners and seasoned keto bakers alike. With just a handful of ingredients and minimal prep time, you can have a batch of rich, indulgent cheesecake bites ready without the hassle of a full-size cheesecake.
Equipment
- Mini muffin tin
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 8 oz full-fat cream cheese, softened
- ¼ cup powdered erythritol or keto sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup almond flour
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour with melted butter until crumbly.
- Press the mixture evenly into the bottom of each cup in a mini muffin tin.
- In a separate bowl, beat cream cheese until smooth and creamy.
- Add sweetener and vanilla extract, mixing until well combined.
- Gently mix in the egg until the filling is smooth.
- Spoon the cheesecake mixture over the crusts.
- Bake for 15–18 minutes until the edges are set and centers are slightly soft.
- Let cool completely before removing from the pan.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25–28 minutes
- Servings: 12 bites
- Cuisine: American
- Course: Dessert
How to store
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze in a sealed container for up to 2 months.
- Thaw in the refrigerator before serving.
What not to do
- Do not overmix the batter; it can cause cracks.
- Avoid overbaking or the cheesecake will dry out.
- Do not use cold cream cheese; it will create lumps.
Tips & Variations
- Add lemon zest for a fresh flavor twist.
- Top with sugar-free chocolate drizzle after cooling.
- Use mini liners for easy removal.
- Make crustless bites by skipping the almond flour base.
Approximate Nutrition
- Calories: ~120 per bite
- Fat: ~11 g
- Protein: ~3 g
- Total Carbohydrates: ~2 g
- Fiber: ~1 g
- Net Carbs: ~1 g
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour with melted butter until crumbly.
- Press the mixture evenly into the bottom of each cup in a mini muffin tin.
- In a separate bowl, beat cream cheese until smooth and creamy.
- Add sweetener and vanilla extract, mixing until well combined.
- Gently mix in the egg until the filling is smooth.
- Spoon the cheesecake mixture over the crusts.
- Bake for 15–18 minutes until the edges are set and centers are slightly soft.
- Let cool completely before removing from the pan.
Notes
- Fat: ~11 g
- Protein: ~3 g
- Total Carbohydrates: ~2 g
- Fiber: ~1 g
- Net Carbs: ~1 g
Conclusion
These keto cheesecake bites are rich, creamy, and surprisingly easy to make. They deliver all the indulgence of traditional cheesecake in a low-carb, bite-sized form that’s perfect for any occasion.
Whether you’re following a keto lifestyle or just looking for a lighter dessert option, this recipe is a dependable favorite that tastes just as good as it looks.
FAQs
- Can I use a different keto sweetener?
Yes, any powdered keto-friendly sweetener will work. - Can I skip the crust?
Yes, pour the filling directly into greased muffin cups. - Why are the centers soft?
They firm up as they cool, which keeps them creamy. - Can I double the recipe?
Yes, simply use an additional muffin tin or bake in batches.
