Easy Keto Recipe

Keto Cheesecake Bites


Keto Cheesecake Bites Ingredients CHEESECAKE CRUST – Almond Flour – Erythritol – Unsalted Butter melted – Vanilla Extract – Salt – Cinnamon CHEESECAKE BATTER – Cream Cheese – Sour Cream – Lemon Juice – Sugar-free Powdered Sweetener – Vanilla Extract – Raspberries CHOCOLATE SHELL – Sugar-free Chocolate Chips – Melted Coconut Oil

Combine the Almond Flour, Melted Butter, Sugar-Free Sweetener, Vanilla, and Salt in a large mixing bowl with a silicone spatula until the batter is well combined.


Combine the dry Chocolate Chip Macadamia Nut Cookies ingredients in a large mixing bowl: almond flour, xanthan gum, salt, and baking soda.


Pour the Keto Cheesecake Bites crust batter into a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper and flatten and smoothen it with a silicone spatula.


Prepare the Keto Cheesecake filling by pouring the cream cheese and sour cream in a bowl for about a minute before adding the sweetener, lemon juice, and vanilla extract and beating again.


Transfer and Spread the low-carb lemon cheesecake batter on top of the Keto Cheesecake Bites crust with a silicone spatula.


Flatten and smoothen the lemon cheesecake filling until it's completely level to ensure the keto cheesecake bites all have the exact same size and nutrition.


Press down 12 fresh raspberries (or strawberries) in 4 rows of 3 berries, leaving enough room between each to cut the keto cheesecake bites.


Freeze the Keto dessert for 1 to 2 hours before taking it out and releasing it from the pan. Cut it into 12 keto cheesecake bites with a sharp kitchen knife.


Optionally dip some or all of the keto cheesecake bites into sugar-free chocolate melted with coconut oil before letting them set on a cooling rack.



2.3 grams

17.3 grams

3.6 grams



Serving: 1 Bite Makes: 12 Bites

Prep: 15 Minutes Cook: 0 Minutes

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