Indulge in the creamy richness of our Keto Cheesecake Bites, a delectable treat meticulously crafted to satisfy your sweet cravings while aligning with your low-carb lifestyle. With a buttery almond flour crust, velvety cheesecake filling, and a burst of raspberry goodness, these bite-sized delights are perfect for any occasion, from dessert tables to afternoon snacks.

Preparation and Total Time:

  • Prep: 15 mins
  • Total: 8 hrs 15 mins
  • Yield: Approximately 12 bites
  • Serving Size: 1 bite

Ingredients:

Cheesecake Crust:

  • 1 cup Almond Flour (scoop and level method)
  • 2 tablespoons Crystal Sweetener
  • 3 tablespoons Unsalted Butter, melted
  • ½ teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • ¼ teaspoon Cinnamon

Cheesecake Batter:

  • 8 ounces Cream Cheese, softened
  • 2 tablespoons Sour Cream
  • 2 teaspoons Lemon Juice
  • ½ cup Sugar-free Powdered Sweetener
  • 1 teaspoon Vanilla Extract
  • 12 Raspberries

Instructions:

Preparing the Cheesecake Crust:

  1. Line the bottom of a 9-inch x 5-inch loaf pan with lightly oiled parchment paper, ensuring the sides hang out for easy removal later.
  2. In a large mixing bowl, combine almond flour, melted butter, crystal sweetener, vanilla extract, cinnamon, and salt. Stir until a sandy mixture forms, pressing together firmly.
  3. Pour the crust mixture into the prepared pan and press firmly into the bottom. Refrigerate while preparing the filling.

Creating the No-Bake Cheesecake Filling:

  1. In a large mixing bowl, beat softened cream cheese and sour cream for about 1 minute until smooth.
  2. Add powdered erythritol, lemon juice, and vanilla extract, continuing to beat until well combined. Adjust sweetness as desired.
  3. Transfer the cheesecake batter onto the prepared crust, spreading evenly.
  4. Press 12 raspberries onto the surface in rows, ensuring each bite will have a raspberry topping.
  5. Freeze the cheesecake for 1-2 hours until slightly firm.

Assembly and Optional Chocolate Coating:

  1. Once firm but still soft enough to cut, remove the pan from the freezer and transfer the cheesecake bar to a cutting board using the parchment paper.
  2. Cut into 12 small rectangles.
  3. Optionally, melt chocolate chips and coconut oil in the microwave, then dip each cheesecake bite into the melted chocolate.
  4. Place the coated bites on a lightly oiled wire rack and freeze again to set the chocolate shell.

Nutritional Information:

  • Calories: 393kcal
  • Carbohydrates: 9g
  • Protein: 17g
  • Fat: 34g
  • Fiber: 4g
  • Sugar: 2g

Conclusion:

In conclusion, our Keto Cheesecake Bites offer a luxurious and guilt-free dessert option for those following a low-carb lifestyle. With their irresistible combination of creamy cheesecake filling, almond flour crust, and vibrant raspberry topping, these bites are sure to delight your taste buds with every bite. Whether enjoyed as a decadent dessert or a satisfying snack, these cheesecake bites are bound to become a favorite among keto enthusiasts. So, treat yourself to a little slice of indulgence and savor the sweet satisfaction of our Keto Cheesecake Bites today!

KETO CHEESECAKE BITES

KETO CHEESECAKE BITES
PREP: 15 MINS

TOTAL: 8 HRS 15 MINS

YIELD: –+ bites

SERVING SIZE: 1 bite

CHEESECAKE CRUST
1 cup Almond Flour scoop and level method
2 tablespoons Crystal Sweetener
3 tablespoons Unsalted Butter melted
½ teaspoon Vanilla Extract
¼ teaspoon Salt
¼ teaspoon Cinnamon
CHEESECAKE BATTER
8 ounces Cream Cheese equivalent to 1 packs, at room temperature
2 tablespoons Sour Cream
2 teaspoons Lemon Juice
½ cup Sugar-free Powdered Sweetener
1 teaspoon Vanilla Extract
12 Raspberries
CHEESECAKE CRUST
Cover the bottom of a 9-inch x 5-inch loaf pan with a piece of lightly oiled parchment paper keeping the sides hanging out for easier removal later.
In a large mixing bowl, combine almond flour, melted butter, erythritol, vanilla, cinnamon, and salt. Stir with a spatula to combine and form a sandy mixture that sticks together if pressed in your hands. If too dry, add 1 teaspoon extra melted butter or water.
Pour the crust mixture into the prepared pan and press firmly into the bottom of the pan. Use your fingers or the back of a spoon to smooth the surface. Refrigerate while making the filling.
NO-BAKE CHEESECAKE FILLING
In a large mixing bowl, beat with a handheld whisk the softened cream cheese, sour cream for a maximum of 1 minute.
Stop the beater, add in powdered erythritol, lemon juice, and vanilla extract. Keep beating until everything comes together. Taste the filling and add an extra 1-2 tablespoons of powdered erythritol if not sweet to your liking. Set aside at room temperature.
Transfer the cheesecake batter onto the loaf pan covered with the cheesecake crust.
Use a spoon to distribute the cheesecake filling evenly all over the pan.
Press down the 12 raspberries on top – the recipe makes 12 bites, so you will have 3 raspberries per row over 4 rows – see picture above to help you.
Freeze 1-2 hours to slightly firm up the cheesecake filling.
When the cheesecake filling is firm enough but still soft enough to cut through, remove the pan from the freezer.
Use the hanging pieces of parchment paper to transfer the cheesecake bar onto a chopping board and cut it into 12 small rectangles.
Optional – (this adds about 1g of net carb per bite) Melt chocolate chips and coconut oil in a mixing bowl in the microwave. It takes about 60 seconds to melt.
Then use two forks to dip each cheesecake bite into the melted chocolate, wait a few seconds above the bowl to let the excess chocolate run out into the bowl.
Place each bite on a lightly oiled wire rack and freeze again to set the chocolate shell.