These New York style keto cheesecake bites are one of my favorite keto friendly desserts. The single serve cheesecakes just take minutes of prep, last well in the fridge, and taste simply divine!
This is actually one keto dessert that I have to hide from my family if I don’t want them to disappear. Even the pickiest of my kids give them a thumbs up. It’s hard to believe that they are low carb!
KETO MINI CHEESECAKE
Is cheesecake keto?
Although cheesecake is lower in sugar than a lot of other desserts, a slice of New York style cheesecake has 30-60 carbs, and that doesn’t include toppings.
Even a mini cheesecake can have 20-40 carbs. So not exactly keto friendly. But not to worry, I’ve got a recipe that will work on any keto diet!
How many carbs are in a keto cheesecake?
That totally depends on the recipe and the serving size. One of these keto mini cheesecakes has 2.8 net carbs. Adding fresh berries adds a few more carbs, but I think it’s totally worth it!
THE BEST ALMOND FLOUR CHEESECAKE CRUST!
There are a few secrets to making the tastiest almond flour crust. First up is toasting the almond flour. It adds a deep rich flavor that makes it taste more like a traditional graham cracker crust.
It only takes a few minutes, but it really does make a big difference in the flavor!
Next up you want to add a pinch of salt and some cinnamon. Both add a punch of flavor.
And lastly, you want to use the perfect amount of melted butter. Too much and your crust is oily. Not enough and it’s dry. Just follow my recipe and tips and you’ll have the best keto cheesecake crust ever!
HOW TO MAKE KETO CHEESECAKE BITES
- TOAST ALMOND FLOUR – Toast your almond flour in a skillet over medium heat, stirring frequently. It should only take about 5-8 minutes; just toast it until it smells fragrant and turns golden brown. (optional step)
- PREP – Let your cream cheese soften to room temperature on the counter. Line 6 muffin cups with paper liners. Preheat oven to 350°.
- CRUST – Combine almond flour, brown Swerve, salt, cinnamon, and melted butter in a small bowl. Stir until combined and divide between the 6 cups. Press down firmly.
- FILLING – Beat the softened cream cheese and powdered Swerve until smooth and creamy. Add the egg, sour cream, and vanilla. Beat on low just until blended. Pour into the 6 crusts. (The cups will be quite full.)
- BAKE – Pop the muffin tin in the preheated oven and bake at 350° for about 20-25 minutes, or until the centers are just set. For the creamiest cheesecake, you don’t want to overbake.
- COOL – Let the cheesecakes cool completely in the pan or on a wire rack, then chill for at least an hour.
- GARNISH – Serve cheesecake with fresh berries, or drizzle with sugar free caramel or chocolate sauce.
How to store leftover cheesecake?
Because of the cream cheese and sour cream, you need to store these cheesecakes in the refrigerator. They will last up to a week.
I haven’t personally frozen them yet, but I think they would be just fine for up to 3 months.
KETO CHEESECAKE BITES PRO TIPS:
- It’s best if your cream cheese and eggs are both at room temperature. Cold eggs can chill the filling mixture, making it not as smooth.
- After adding the eggs, don’t overbeat. I accidently overbeat my mixture when I was taking the process shots, and the filling rose up so much that it sank and cracked as they cooled. If you beat gently, they are less likely to crack.
- For a fresh citrus taste, add about a teaspoon of fresh lemon zest to the filling.
- Instead of topping with fresh berries, you can cover the cheesecakes with a layer of melted sugar free chocolate chips.
- Sugar free salted caramel drizzled over the tops of the mini cheesecakes is also tasty.
- For extra vanilla flavor, add fresh vanilla bean or vanilla bean paste. Delish!
MORE KETO TREATS:
- Keto Peanut Butter Cups
- Blender Chocolate Mousse
- Keto Lemon Pound Cake
- Keto Chocolate Coconut Clusters
- Peanut Butter Chocolate Fat Bombs
- Keto Chocolate Peanut Butter Mousse
KETO CHEESECAKE BITES
- 1/2 cup almond flour
- 2 Tbsp Swerve brown sugar
- pinch of salt
- scant 1/8 tsp cinnamon
- 2 Tbsp salted butter, melted
- 8 oz cream cheese, soften to room temperature
- 6 Tbsp Swerve confectioners
- 1 large egg, room temperature
- 1 Tbsp sour cream
- 1/2 tsp vanilla extract
- Toast almond flour in a skillet over medium heat for 5-8 minutes or until lightly browned and fragrant. Line 6 muffin cups with paper liners. Preheat oven to 350 degrees.
- For crust, combine the almond flour, brown Swerve, salt, cinnamon, and melted butter in a small bowl. Stir until combined.
- Divide the crumbs evenly between the muffin cups, press firmly into the bottom.
- For filling, beat the cream cheese and powdered Swerve until smooth. Add the egg, sour cream, and vanilla and beat just until blended.
- Pour mixture into the crusts. They will be full.
- Bake at 350° for 20-25 minutes, or until the centers are barely set.
- Cool completely, then chill for at least an hour.
- If desired, serve with fresh berries.
For best results, make sure your cream cheese and egg are at room temperature.
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Amount Per Serving: Calories: 251Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 81mgSodium: 185mgCarbohydrates: 8gNet Carbohydrates: 2.8gFiber: 1gSugar: 1.9gSugar Alcohols: 19gProtein: 5g