These single serve keto cheesecake bites are the easiest way to have the taste of cheesecake, without the sugar or temptation of a whole low carb cheesecake! (these desserts can be tempting)
This post is very detailed, so to help you find exactly what you are looking for, I’ve added a few links below which will help you jump around:
Helpful Jump To Links
- How Many Carbs Are In Cheesecake?
- Is Cheesecake Keto Friendly?
- What Sweeteners Can You Use For Keto Cheesecake?
- Keto Biscuit Base Replacement
- Keto Cheesecake Bites No Bake Version
- Keto Chocolate Cheesecake Bites
- Keto Mini Cheesecake Bites
- Keto Pumpkin Cheesecake Bites
- Crustless Keto Cheesecake Bites
- If you love cheesecake, these recipes will inspire you as well:
How Many Carbs Are In Cheesecake?
Here is the breakdown of the carbohydrates that are in each of my ingredients (per serving):
- Cream cheese 2.3g
- Heavy cream: 0.2g
- Stevia: 0g
- Almond flour: 3.3g
- Lemon juice: 0.1g
- Eggs: 0.1g
- Butter: 0g
- Vanilla extract: 0.1g
Carbohydrates per serve:
- Total carbs = 6g
- Net Carbs = 4g
Is Cheesecake Keto Friendly?
Cheesecake is one of the easiest desserts to make keto-friendly since none of the ingredients contains an excessive amount of carbohydrates (except for the sugar and biscuit base of course).
So how do you remove the sugar and switch the biscuit base out, and still ensure the cheesecake tastes just as good as the real thing?
What Sweeteners Can You Use For Keto Cheesecake?
In this recipe, I have used stevia since there is no need to replicate physical properties of sugar (i.e. melting, solidifying etc), as stevia is a much better sweetener for your gut health.
Some people do not like the taste of stevia, so you could use erythritol, but the total carbs will change considerably. You could also use 1.3 X more monkfruit than stevia for similar sweetness.
Keto Biscuit Base Replacement
I have made many keto cheesecakes with a combination of nut and drupe flours in the past, but for simplicity sake, I have ommitted the coconut flour and just used almond flour in this recipe, along with some sweetener and butter.
If you are allergic to tree nuts, you could use the same quantity of ground up sesame seeds as a replacement.
Keto Cheesecake Bites No Bake Version
This cheesecake can be made “no bake” simply by omitting the eggs, and adding in 1 Tbsp of gelatin powder plus 1/4 cup water into the mixture whilst mixing with your electric mixer.
This is very similar to my No Bake Keto Salted Caramel Cheesecake which has been very popular on the blog to date.
If you have any questions about this process, first read the caramel cheesecake recipe above, and comment below with any concepts you’re not 100% sure on. I’m more than happy to help you out!
Keto Chocolate Cheesecake Bites
If you wanted to turn these into a keto chocolate cheesecake, the best way to do this without adding too many carbohydrates is to simply use cocoa powder.
Adding 1-2 Tbsp of cocoa powder not only adds some amazing magensium in to the recipe, but also gives it a rich chocolate taste when combined with the cream and cream cheese.
Keto Mini Cheesecake Bites
The size of the cupcake insert will determine the size of the cheesecake, so if you have small cupcake liners (or even a mini silicon cupcake tray), you could make these even smaller.
This recipe could easily expand out to having 17-18 mini keto cheesecake bites, so if this is what you’re wanting to do, then by all means use this recipe to do it with!
Keto Pumpkin Cheesecake Bites
I’ve made Pumpkin Cheesecake before, and it’s so delicious (especially for those fall dessert ideas).
Here is the modification to the cheesecake mixture that you’ll need to use to make pumpkin cheesecake bites:
- 500 g Cream Cheese Room Temperature (2 Blocks)
- 1/2 tsp liquid stevia (or 1/2 cup erythritol)
- 170 g heavy whipping cream
- 90 g Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
- 2 Medium Eggs Room Temperature
- 1 tsp Vanilla Extract
- 1/2 tsp Mixed spice (Pumpkin Spice)
- 1/4 tsp Ginger Omit if using pumpkin spice
Use this in the same way for this recipe for the perfect result!
Crustless Keto Cheesecake Bites
Want to go crustless? This recipe works even without the crust!
Simply omit the biscuit base, and the final result has 2.7g total carbs (even better macros)
If you love cheesecake, these recipes will inspire you as well:
- Keto Cheesecake – New York Baked Low Carb Cheesecake
- Keto Pumpkin Cheesecake
- Keto Salted Caramel Cheesecake
- Keto Roasted Strawberry Cheesecake
- Keto Cookie Dough Cheesecake
Keto Cheesecake Bites
- Preheat your convection oven to 160C or 320F. (fan forced)
- Into a mixing bowl, combine 2 cups almond flour, 1/2 cup salted butter and 1/4 tsp liquid stevia (or sweetener of chocie). Combine together until uniform in texture.
- Place paper cupcake liners into a muffin tray (my muffin tray has 6 sections), and press 1 large Tbsp of the biscuit mixture into the bottom of each of the liners. Set aside.
- Into a large mixing bowl, combine the cream cheese and cream using your electric mixer. Add the vanilla extract, lemon juice and sweetener of choice, and combine.
- Add 1 egg into the mixture, and continue to beat until the batter appears smooth. Add in the remaining egg, and continue to mix until smooth once again. Set aside.
- Pour 1/3 of a cup of the cheesecake filling over the base in each muffin holder, and place into the oven for 30 minutes.
- The cheesecake is cooked once a skewer comes out clean from the middle (or when there is minimal "jiggle" from the mixture when you pull the tray out of the oven). Allow to cool for 15 minutes, then place into the fridge to chill for 4 hours.
- Repeat with remaining ingredients, until all ingredients have been used.
- These will keep in the fridge for up to 7 days,, and can be frozen for up to 4 weeks.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
How to make a blueberry topping for keto cheesecake bitesIngredients:
- 1 cup of blueberries
- 1/3 cup sweetener of choice (or 1/2 tsp liquid stevia)
- 1 Tbsp lemon juice
- 1/3 cup water
- Place all the ingredients into a small saucepan on the stove, and bring to the boil.
- Reduce the heat, and simmer for 10-15 minutes, or until the mixture begins to thicken.
- Remove from the stove and allow to cool.
Do You Know Your Macros?
Check out my free personalised macro calculator