Keto Cheesecake Bites
User Reviews
5
Keto Cheesecake Bites
Description
Keto Cheesecake Bites combine cream cheese, vanilla, erythritol sweetener, and almond flour into a smooth mixture that is chilled until firm enough to shape. Each bite encases a fresh raspberry and is rolled in toasted almonds or desiccated coconut, providing both flavor contrast and texture. The bites have a creamy, slightly dense center with a nutty outer layer. Freezing solidifies their form, while refrigeration keeps them soft and cheesecake-like.
The inclusion of raspberry adds a fresh fruit element that complements the slight sweetness of the cream cheese mixture. The use of almond flour and low-carb sweetener aligns these bites with keto dietary preferences, making them a suitable dessert or snack for those reducing carbohydrates. Preparation requires chilling and shaping, but no baking.
These cheesecake bites can be served cold as a treat or snack. They maintain their texture well when stored in the refrigerator for several days or in the freezer for longer periods. Softening at room temperature before serving adjusts them to preferred firmness and flavor release.
Variations can be made by substituting other berries like strawberries or blueberries for the raspberry. If the mixture becomes too hard to handle, allowing it to soften at room temperature enables easier rolling into balls.
Ingredients
- 1 cup cream cheese 240g
- 1 teaspoon vanilla extract
- 3 tablespoon erythritol powdered
- ½ cup almond flour 50g
- 12 raspberry 40g
- ¾ cup almonds 100g, toasted and chopped fine, or desiccated coconut, blanched
Instructions
- Place the cream cheese, vanilla and sweetener in a mixing bowl and stir with a spatula to combine. Add the almond flour and mix again until smooth. Taste and adjust the sweetness to taste.
- Line a baking tray with greaseproof paper. Spoon 12 dollops of mixture onto it (it will be too wet to roll at this point). Place in the freezer for 20 - 30 minutes or until firm enough to roll.
- Roll the mixture into truffles using your hands and place a raspberry in the middle and press the mixture around to seal the truffle. Roll in crushed toasted nuts or desiccated coconut.
- Place back on your baking tray and freeze for 1 - 2 hours or place in fridge and keep there until ready to eat for a softer cheesecake bite. If you freeze, just allow to soften at room temperature to your desired texture.
Notes
- Each keto mini cheesecake contains approximately 1.9g net carbs and yields 12 servings about 35g each.
- If the mixture becomes too firm to roll, leave it at room temperature briefly until it softens enough for shaping.
- Try using chopped strawberries or blueberries instead of raspberries for variation.
- Store refrigerated cheesecake bites for up to 5 days or freeze them for up to 3 months; thaw before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 35g | |
| Calories | 124kcal | 6% |
| Total Carbohydrates | 3.7g | 1% |
| Protein | 4.1g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4.1g | 21% |
| Fiber | 1.7g | 7% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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