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Close up picture of a mini cheesecake topped with fresh blueberries on a grey working surface with berries lying around.
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5 from 1 vote

Easy keto cheesecakes bites

These easy keto cheesecake bites are low-carb, sugar-free, and gluten-free versions of one of the most popular desserts in the world. With a creamy vanilla flavor and a base made of an almond and coconut flour blend, they’ll become one of your favorite keto sweet treats.
Prep Time10 mins
Cook Time25 mins
Cooling4 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Gluten-free cheesecake, Party desserts, Sugar-free cheesecake
Servings: 12 cheesecakes
Calories: 186kcal
Author: Anna

Equipment

  • Muffin pan
  • Baking tray
  • Stand mixer or hand mixer

Ingredients

Crust

  • cup (130g) almond flour
  • 2 tbsp (14g) coconut flour
  • 2 tbsp (20g) granulated sweetener of your choice, I use Sukrin
  • 4 tbsp (60g) unsalted butter, melted
  • Pinch of salt

Filling

  • 10 oz (280g) cream cheese, room temperature
  • ½ cup powdered sweetener of your choice, I use Sukrin
  • 1 tbsp fresh lemon juice
  • 1 tbsp full-fat sour cream, room temperature
  • ½ tsp pure vanilla extract
  • 2 medium eggs, room temperature

Instructions

For the crust:

  • Preheat oven to 170C (340F).
  • In a medium mixing bowl, combine together the almond flour, coconut flour, sweetener, and salt. Then, add the melted butter and mix well until it resembles wet sand.
  • Spread the mixture (around 1 ½ tbsp per muffin tin) between 12 muffin tins lined with muffin liners and make it compact using a spoon or the bottom of a shot glass. 
  • Bake for 7 minutes or until golden brown, then remove from the oven and set aside to cool for at least 10 minutes while you’re making the filling.

For the filling:

  • Keep the oven preheated to 170C (340F).
  • In a medium mixing bowl, stir the cream cheese using a hand mixer or an immersion blender on a low speed. Then, add the sweetener and mix on low until fully combined.
  • Add the sour cream, lemon juice, and vanilla extract and mix on low until combined.
  • Add one egg at a time and mix on low until just incorporated (don’t overmix it!). Gently shake and tap the bowl on a work surface to force air bubbles out.
  • Evenly spread the mixture on top of the crusts between the muffin tins and tap it on the work surface to flatten the cheesecakes.

Baking cheesecakes:

  • Bake the cheesecakes in a water bath for 15-17 minutes.
  • Once done, turn off the oven and leave the cheesecakes to cool down inside with the door cracked open.
  • When the cheesecakes are at room temperature, remove them from the oven and transfer to the fridge to chill for 4-8 hours.
  • Remove the muffins liners from the cheesecakes and top with fresh berries of your choice and/or jam/mint/powdered sugar. Enjoy!

Notes

NET CARB: 2,5g

Nutrition

Serving: 1cheesecake | Calories: 186kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Potassium: 124mg | Fiber: 1.5g | Sugar: 1.5g | Vitamin A: 409IU | Vitamin C: 0.5mg | Calcium: 49mg | Iron: 0.7mg