Keto Cheesecake Bites: Mini Indulgences

Keto

Enjoy these creamy keto cheesecake bites that are perfectly portioned and guilt-free. With a rich, smooth filling and a nutty almond crust, they’re a delightful treat for anyone following a low-carb lifestyle.

  • Total Time: 30 minutes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 12 bites

Ingredients

For the crust:

  • 1 cup almond flour
  • 2 tbsp unsalted butter (melted)
  • 1 tbsp erythritol

For the filling:

  • 200 g cream cheese (softened)
  • 1/4 cup erythritol (powdered)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Alternative: Replace almond flour with coconut flour (adjust the quantity to 1/3 cup).

Step-by-Step Instructions

  1. Preheat your oven to 180°C (350°F) and line a mini muffin tin with paper liners or grease well.
  2. In a bowl, mix almond flour, melted butter, and erythritol for the crust. Press about 1 teaspoon of the mixture into the bottom of each muffin cup to form a base.
  3. Bake the crust for 5 minutes, then set aside to cool slightly.
  4. In another bowl, beat cream cheese and powdered erythritol until smooth. Add the egg, vanilla extract, and lemon juice, and mix until combined.
  5. Spoon the cream cheese mixture onto the pre-baked crusts, filling each cup almost to the top.
  6. Bake for 15-18 minutes, or until the centers are set.
  7. Allow the cheesecake bites to cool completely before removing them from the tin. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Information (per bite)

  • Calories: 95
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Sugar: 0 g

Vitamins and Benefits

Contains:

  • Calcium (cream cheese): Supports bone health.
  • Vitamin E (almond flour): Promotes skin health.

Benefits:
These cheesecake bites are a perfect low-carb dessert option, rich in healthy fats and completely sugar-free.

The origin of cheesecake dates back to Ancient Greece, where it was served to athletes during the first Olympic Games!

Storage Tips

  • Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 2 months for a longer shelf life. Thaw in the refrigerator before serving.

FAQ

Can I use a regular muffin tin instead of mini?
“Yes, but increase the baking time slightly to ensure the centers are fully set.”

What can I use instead of erythritol?
“Monk fruit sweetener or allulose are great keto-friendly alternatives.”

Why are my cheesecake bites cracking?
“Overmixing or overbaking can cause cracks. Mix gently and keep an eye on the baking time.”

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