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)
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.
Cheesecake Filling
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.
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Nutrition Facts
Keto Cheesecake Bites
Amount Per Serving (80 g)
Calories 335Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Carbohydrates 5g2%
Fiber 1g4%
Protein 7g14%
Net Carbs 4g
* Percent Daily Values are based on a 2000 calorie keto diet.