Mini Keto Cheesecake Bites

These mini keto cheesecake bites are a delicious and easy-to-make dessert that will help you stick to your keto diet while satisfying your sweet tooth. Mini keto cheesecake bites are a great low-carb, high-fat dessert that can easily fit into your keto diet.

Mini Keto Cheesecake Bites

If you’re looking for a tasty, guilt-free dessert to bring to your next get-together, look no further than these mini keto cheesecake bites!

These little treats are made with only seven ingredients and take just minutes to prepare.

Plus, they’re the perfect size for a quick snack or an easy dessert you can bring to a party.

These little treats are easy to make, and they’re a great way to sneak some healthy fats and protein into your diet.

They’re also lower in carbs than most other desserts, so they’re perfect for anyone on the keto diet.

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Mini Keto Cheesecake Bites

In a large mixing bowl, add almond flour, and unsalted butter, and mix well with help of a spatula until it forms a smooth dough.

In a muffin tray, line muffin cups, add the flour mixture and press it with the help of a spoon or fingers to the bottom of the pan. Bake it for 5 minutes at 350F/180C.

In a large mixing bowl, add cream cheese, and whip it until it turns smooth and creamy.

Add lemon juice, vanilla extract, and sweetener for choice, and give it a nice whip until everything combines well.

Add an egg and whip it again and then pour that mixture on the top of the mini cheesecake crusts. Bake at 350F/180C for 15 minutes.

Once it’s baked, let it cool for 30 minutes and then refrigerate it for 4-5 hours or overnight.

Serve it chilled with your favorite toppings. I used raspberries. But you can use blueberries, blackberries, or anything else.

I hope you’ll try this recipe and I hope you’ll love it.

Mini Keto Cheesecake Bites

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Try this Keto Mini Lemon Cheesecake, this is low carb and healthy as well as so delicious that no one can resist.

INGREDIENTS

  • 1 cup almond flour

  • 5 tbsp butter (unsalted)

  • 10 oz cream cheese

  • 1 tsp lemon juice

  • 1 tsp vanilla extract

  • 2 tbsp sweetener

  • 1 egg

  • raspberries/blueberries/blackberries

INSTRUCTIONS

  • In a large mixing bowl, add almond flour, and unsalted butter, and mix well with help of a spatula until it forms a smooth dough.
  • In a muffin tray, line muffin cups, add the flour mixture and press it with the help of a spoon or fingers to the bottom of the pan. Bake it for 5 minutes at 350F/180C.
  • In a large mixing bowl, add cream cheese, and whip it until it turns smooth and creamy.
  • Add lemon juice, vanilla extract, and sweetener for choice, and give it a nice whip until everything combines well.
  • Add an egg and whip it again and then pour that mixture on the top of the mini cheesecake crusts. Bake at 350F/180C for 15 minutes.
  • Once it’s baked, let it cool for 30 minutes and then refrigerate it for 4-5 hours or overnight.
  • Serve it chilled with your favorite toppings. I used raspberries. But you can use blueberries, blackberries, or anything else.