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.
Servings: 12 cheesecakes
Calories: 186kcal
Equipment
- Muffin pan
- Baking tray
- Stand mixer or hand mixer
Ingredients
Crust
- 1½ cup 130g almond flour
- 2 tbsp 14g coconut flour
- 2 tbsp 20g granulated sweetener I use Sukrin
- 4 tbsp 60g unsalted butter, melted
- Pinch of salt
Filling
- 10 oz 280g cream cheese, room temperature
- ½ cup 50g powdered sweetener I use Sukrin
- 1 tablespoon fresh lemon juice
- 1 tablespoon full-fat sour cream, room temperature
- ½ teaspoon 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 tablespoon 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