Keto Cheesecake Bites
Here is our selection of yummy keto cheesecake bites for when you get those sweet tooth cravings. Small and tasty, these frozen snacks are an ideal low-carb delicacies and simple to prepare with lots of Chevrolet cheesecake taste. With an extra special almond flour crust you’ll optionally get, these are the best gem for parties, meal preps or even just a go-to warming gratification after meals. Add your desired keto compliant additions and indulge in a keto-approved piece of cake right here!
What We Will Need
For the Cheesecake Bites:
8 oz cream cheese (softened to room temperature)
1/3 cup powdered erythritol (or your preferred keto sweetener, adjusted to taste)
1 tsp vanilla extract
1 tbsp lemon juice (optional, for a slight tang)
1 large egg
For the Crust (Optional):
1/2 cup almond flour
2 tbsp melted butter
1 tbsp powdered erythritol
Optional Toppings:
Sugar-free chocolate drizzle
Fresh berries (in moderation)
Shredded unsweetened coconut
How We Are Going To Do It
Step 1: Preheat the Oven Look through your recipe to make sure your oven is the correct temperature, you should turn your oven on to 325°F (160°C). Preheat the oven to 350°F Grease mini muffin tin or line it with miniature muffin motors.
Step 2: Prepare the Crust (Optional) Place the almond flour, melted butter and powdered erythritol in a small bowl, then combine the wet ingredients until the texture resembles sand. Take about one teaspoon of the mixture and spread it around the base of the each of the muffin tins making a layer of the crust.
Step 3: Make the Cheesecake Filling Using an electric mixer and in a large mixing bowl, blend the cream cheese with a consistency of a paste. Finally, mix powdered erythritol, vanilla essence, lemon juice (in case you are using it) and an egg. Combine until through mixed with a smooth texture.
Step 4: Fill the Muffin Tin Using tablespoon, scoop the cheesecake mixture and place it in each muffin cup to an approximate 3/4 full. If you have added a crust, pour the mixture on top of the crust layer.Insert photos of dessert recipes here melodiously.
Step 5: Bake the Cheesecake Bites Bake in the preheated oven for 15–18 minutes with the edges set and the center still trembling. Take out of the oven and leave to cool in the tin for 10 minutes.
Step 6: Chill Spoon the cheesecake bites on to a plate and place in the freezer until firm, which should be about an hour or two.
Step 7: Garnish and Serve This recipe is best served toped with optional sugar-free chocolate drizzle, fresh berries or coconut. Serve chilled and enjoy!
Nutrition Information (Per Bite with Crust)
Calories: 90 kcal
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Protein: 2g
Total Carbohydrates: 2g
Net Carbs: 1g
FAQs
1. Can I make this dairy-free?
• Yes, but replace the cream cheese, to vegan by using almond-based or coconut cream cheese.
2. How long do these last?
• Pack the cheesecake bites into serving bowls, cover tightly, and refrigerate for up to 5 days or freeze, well wrapped, for up to 3 months.
3. Can I skip the crust?
• Definitely! It’s just as tasty without the crust on the cheesecake bites and you gain a few carbs less.
4. I want to know if these can be made in larger sizes?
• Yes, for large bites make use of normal muffin tins and bake for 20-25 minutes depending on the baking time.
Tips for Perfect Keto Cheesecake Bites
• Soften the Cream Cheese: Be sure all your cream cheese is softened to prevent a grainy texture in your batter.
• Don’t Overbake: They should also have sort of a tender feel in the middle when you remove them. They’ll firm up as they cool.
• Experiment with Flavors: To it swirl a few strands of sugar-free strawberry or chocolate flavoring or even add sugar-free chocolate bits for a change.
• Use High-Quality Ingredients: The best vanilla extract and sweetener should also be used if the best results are to be got.