Keto Cheesecake Bites

These easy Keto Cheesecake Bites are the low-carb, sugar-free, and gluten-free versions of one of the most popular desserts worldwide. Their base of almond and coconut flour combined with their creamy vanilla flavour will quickly make them one of your favourite keto cream cheese desserts.

SET UP TIME: 20 minutes
Cooking time: 30 minutes
COURSE: American

Servings: Dessert 12

Recipe By: Keto Diet

What Is The Carb Content Of Cheesecake?
The amount of carbohydrates (per serving) that each of my goods has is broken down here:
Carbohydrates per serving:
All six grams are made up of carbs.
4 g of total carbohydrates

Ingredients For Keto Cheesecake Bites:

  1. One and a quarter cups of almond flour
  2. Three teaspoons of granular sweetener
  3. Five tablespoons of melted butter
  4. Eight ounces of cream and room-temperature cheese
  5. A single large egg, room temperature
  6. 1/4 cup of sugar, granulated 1/4 cup sour cream at room temperature
  7. One tsp vanilla extract

Instructions For Keto Cheesecake Bites:

  • Preheat the oven to 350°F. Line a 12-cup muffin tin with liners.
  • To prepare the crust, combine the granulated sugar, butter, and almond flour. Fill each muffin cup to the brim with ingredients, pressing firmly with your fingertips.
  • Filling: Using a hand mixer, fully beat together the cream cheese, egg, sour cream, powdered sweetener, and vanilla extract. Evenly divide the mixture among the muffin tins. Approximately 2 tablespoons make 1 cup.
  • Preheat the oven and bake for TWENTY minutes. Take out of the oven and let cool completely. To firm up, refrigerate in the refrigerator for at least three hours. Serve.

Observations Nutritional value per serving: 12 One small cheesecake, 196 calories, 4 grams of carbs, 4 grams of protein, 15 grams of fat, and 1 grams of fibre is served.

Is cheesecake suitable for keto?

Cheesecake is one of the easiest desserts to convert to a ketogenic diet because it contains very few carbohydrates in any of its ingredients (well, except from the sugar and biscuit foundation).
How can you keep the cheesecake tasting original even after removing the sugar and replacing the biscuit base?

Which sweeteners work well with cheesecake that is keto?

I have substituted stevia for sugar in this recipe because it is far better for your stomach than sugar and doesn’t require the same physical properties (melting, solidifying, etc.).

If you dislike the taste of stevia, you can substitute erythritol; however, this will result in a considerable shift in the overall amount of carbohydrates. You can also use 1.3 times the amount of monk fruit as stevia to achieve a similar sweetness.


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