Keto Cheesecake Bites

Keto Cheesecake Bites

The low-carb, sugar-free, and gluten-free versions of one of the most well-liked desserts in the world are these simple Keto Cheesecake Bites. They’ll quickly become one of your favorite keto cream cheese sweets thanks to their creamy vanilla flavour and base of a combination of almond and coconut flour.

AuthorHolly CookCategory

The low-carb, sugar-free, and gluten-free versions of one of the most well-liked desserts in the world are these simple Keto Cheesecake Bites. They'll quickly become one of your favorite keto cream cheese sweets thanks to their creamy vanilla flavour and base of a combination of almond and coconut flour.

Keto Cheesecake Bites
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
Buiscuit Base
 ¼ tsp liquid stevia/1/4 cup sweetener of choice
 ½ cup salted butter room temperature
 2 cups almond flour
Cheesecake Filling
 1 tsp lemon juice (optional)
 1 tsp vanilla extract
  cup cup heavy whipping cream
 2 packets full fat cream cheese 1lb( Room temperature )
 ½ tsp tsp liquid stevia/ 1/2 cup sweetener of choice
 2 large eggs
Base
1

Set the temperature of your convection oven to 160C/320F. (With a fan)

2

2 cups almond flour, 1/2 cup salted butter, and 1/4 tsp liquid stevia should all be combined in a mixing dish.

3

One big Tbsp of the biscuit mixture should be pressed into the bottom of each paper cupcake liner in a muffin tray (my muffin tray has six parts). Set apart.

Cheesecake Filling
4

Use your electric mixer to blend the cream and cream cheese in a sizable mixing basin. Combine the lemon juice, vanilla essence, and sweetener of choice.

5

Once one egg has been added, continue beating the ingredients until the batter seems smooth. Remix the mixture until smooth after adding the last egg. Place aside.

6

Each muffin cup's base should be covered with 1/3 cup of the cheesecake filling. Bake for 30 minutes.

7

Once a skewer inserted into the centre of the cheesecake emerges clean, it is finished baking. 15 minutes should be given for cooling before placing in the refrigerator for 4 hours of chilling.

8

Continue until all ingredients have been used. Use the remaining ingredients.

9

These can be frozen for up to 4 weeks and will last for up to 7 days in the refrigerator.

Ingredients

Buiscuit Base
 ¼ tsp liquid stevia/1/4 cup sweetener of choice
 ½ cup salted butter room temperature
 2 cups almond flour
Cheesecake Filling
 1 tsp lemon juice (optional)
 1 tsp vanilla extract
  cup cup heavy whipping cream
 2 packets full fat cream cheese 1lb( Room temperature )
 ½ tsp tsp liquid stevia/ 1/2 cup sweetener of choice
 2 large eggs

Directions

Base
1

Set the temperature of your convection oven to 160C/320F. (With a fan)

2

2 cups almond flour, 1/2 cup salted butter, and 1/4 tsp liquid stevia should all be combined in a mixing dish.

3

One big Tbsp of the biscuit mixture should be pressed into the bottom of each paper cupcake liner in a muffin tray (my muffin tray has six parts). Set apart.

Cheesecake Filling
4

Use your electric mixer to blend the cream and cream cheese in a sizable mixing basin. Combine the lemon juice, vanilla essence, and sweetener of choice.

5

Once one egg has been added, continue beating the ingredients until the batter seems smooth. Remix the mixture until smooth after adding the last egg. Place aside.

6

Each muffin cup's base should be covered with 1/3 cup of the cheesecake filling. Bake for 30 minutes.

7

Once a skewer inserted into the centre of the cheesecake emerges clean, it is finished baking. 15 minutes should be given for cooling before placing in the refrigerator for 4 hours of chilling.

8

Continue until all ingredients have been used. Use the remaining ingredients.

9

These can be frozen for up to 4 weeks and will last for up to 7 days in the refrigerator.

Keto Cheesecake Bites

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