Keto cheesecake bites
Keto cheesecake bites! is a easy American recipe that serves 12. 120 calories per serving. Recipe by Low Carb Recipes with Jennifer on YouTube.
Prep: 20 min | Cook: 20 min | Total: 1 hr 15 min
Cost: $8.12 total, $0.68 per serving
Ingredients
- 1.5 cups Almond Flour (finely ground, lightly toasted for extra flavor)
- 0.25 cup Unsalted Butter (melted, cooled slightly)
- 2 tablespoons Erythritol (granulated, can substitute any low‑carb sweetener)
- 0.25 teaspoon Salt (optional, enhances flavor)
- 8 oz Cream Cheese (softened to room temperature)
- 2 large Eggs (room temperature)
- 0.25 cup Erythritol (for the filling, can use same sweetener as crust)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 2 tablespoons Sour Cream (optional, adds extra creaminess)
Instructions
Prepare the crust
In a mixing bowl combine almond flour, melted butter, 2 tbsp erythritol, and salt. Stir until the mixture resembles wet sand.
Time: PT5M
Press crust into muffin tin
Place parchment liners in a 12‑cup muffin tin. Evenly divide the crust mixture among the liners, pressing firmly with the back of a spoon or your fingers to form a thin base.
Time: PT5M
Chill the crust
Refrigerate the prepared crust for at least 30 minutes to set.
Time: PT30M
Make the cheesecake filling
In a clean bowl, beat the softened cream cheese until smooth. Add eggs one at a time, then mix in 1/4 cup erythritol, vanilla extract, and sour cream (if using) until fully incorporated.
Time: PT7M
Fill the muffin cups
Spoon the cheesecake filling over each chilled crust, filling each cup about three‑quarters full.
Time: PT3M
Bake the cheesecake bites
Place the muffin tin in a pre‑heated oven and bake at 350°F for 18‑20 minutes, or until the edges are set and the center still has a slight wobble.
Time: PT20M
Temperature: 350°F
Cool and chill
Remove the tin from the oven and let the bites cool in the pan for 10 minutes, then transfer to a cooling rack. Refrigerate for at least 2 hours before serving.
Time: PT2H10M
Nutrition Facts
- Calories
- 120
- Protein
- 3g
- Carbohydrates
- 2g (net)
- Fat
- 10g
- Fiber
- 1g
Dietary info: Keto, Low‑carb, Gluten‑free, Grain‑free, Paleo‑friendly (if dairy is tolerated)
Allergens: Dairy, Eggs, Tree nuts (almond flour)
Ingredient Substitutions
- Instead of Almond Flour: Coconut flour (use 1/3 the amount), Hazelnut flour
- Instead of Unsalted Butter: Coconut oil, Melted ghee
- Instead of Erythritol: Monk fruit sweetener, Allulose
- Instead of Cream Cheese: Full‑fat mascarpone, Neufchatel cheese (less fat)
- Instead of Eggs: Egg substitute (e.g., Ener-G), 1/4 cup unsweetened applesauce per egg (will affect texture)
- Instead of Erythritol: Monk fruit sweetener, Allulose
- Instead of Vanilla Extract: Vanilla bean paste, Almond extract (use 1/2 tsp)
- Instead of Sour Cream: Greek yogurt (full fat)
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Muffin Tin
- Parchment Paper Liners (optional)
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Pressing the crust evenly into the muffin liners
- Chilling the crust before adding filling
- Beating cream cheese until completely smooth
- Not over‑baking to keep the center creamy
Chef Tips from the Video
- Use room‑temperature cream cheese to avoid lumps.
- For extra flavor, swirl a thin layer of sugar‑free raspberry jam on top before baking.
- Line the muffin tin with silicone liners for easy removal and less cleanup.
Troubleshooting
Crust falls apart when lifting the bite.
Make sure the butter is fully incorporated and the crust is chilled long enough; you can add an extra teaspoon of butter if needed.
Filling cracks on top after baking.
Do not over‑bake; remove the bites when the center still has a slight jiggle. Also, avoid opening the oven door early.
Filling is too runny and spills over.
Beat the cream cheese until completely smooth and ensure eggs are fully incorporated. Adding a tablespoon of almond flour to the filling can help set it.
Storage
Refrigerator: Up to 5 days in an airtight container
Freezer: Up to 1 month; wrap individually in plastic wrap then place in a freezer bag
Room temperature: Not recommended; may soften and lose texture
Make-Ahead Tips
- Bake the bites a day ahead and keep refrigerated; they taste even better after the flavors meld.
- Freeze individual bites and thaw in the refrigerator before serving.
Frequently Asked Questions
What is the cultural significance and history of keto cheesecake bites in American low‑carb cuisine?
Keto cheesecake bites are a modern adaptation of the classic American cheesecake, created to fit the low‑carb, high‑fat ketogenic diet that gained popularity in the 2010s. They retain the rich, creamy texture of traditional cheesecake while using almond flour and sugar substitutes to keep carbs minimal.
What are the traditional regional variations of cheesecake in the United States and how do keto cheesecake bites differ?
Traditional American cheesecakes vary by region—New York style is dense and creamy, while Southern versions often include sour cream. Keto cheesecake bites replace the grain‑based crust with almond flour and use erythritol or monk fruit instead of sugar, making them suitable for low‑carb diets while keeping the classic flavor profile.
How is a keto cheesecake bite traditionally served in American keto communities?
In American keto circles, these bites are usually served chilled, often topped with a few fresh berries or a drizzle of sugar‑free chocolate ganache. They are popular at potlucks, keto meet‑ups, and as a quick after‑dinner treat.
What occasions or celebrations are keto cheesecake bites associated with in low‑carb culture?
Keto cheesecake bites are popular for birthdays, holidays, and keto-friendly dessert tables at gatherings. Their bite‑size format makes them easy to serve at brunches, holiday parties, or as a low‑carb dessert after a high‑fat meal.
What other keto‑friendly American dishes pair well with keto cheesecake bites?
They pair nicely with a simple mixed‑green salad dressed with olive oil, a bowl of avocado‑filled soup, or a plate of grilled chicken thighs. The high‑fat, low‑carb profile balances well with savory keto mains.
What are the most common mistakes to avoid when making keto cheesecake bites?
Common errors include over‑baking, which causes cracks; not chilling the crust long enough, leading to a crumbly base; and using cold cream cheese, which creates lumps. Follow the critical steps and keep an eye on the bake time for best results.
Why does this keto cheesecake bite recipe use almond flour for the crust instead of coconut flour?
Almond flour provides a buttery texture and a neutral flavor that mimics a traditional graham‑crack crust, while coconut flour absorbs more liquid and can make the crust dry. Almond flour also keeps the net carb count low without sacrificing mouthfeel.
Can I make keto cheesecake bites ahead of time and how should I store them?
Yes, bake the bites a day ahead, let them cool, then refrigerate in an airtight container for up to five days. For longer storage, wrap each bite in plastic wrap and freeze; thaw in the refrigerator before serving.
What texture and appearance should I look for when the keto cheesecake bites are done baking?
The edges should be lightly golden and set, while the center should have a slight wobble when the pan is gently shaken. The tops will be smooth and may have a faint crack line; this indicates a perfectly creamy interior.
What does the YouTube channel Low Carb Recipes with Jennifer specialize in?
The YouTube channel Low Carb Recipes with Jennifer specializes in creating easy, low‑carb and keto‑friendly meals and desserts that use simple ingredients and minimal equipment, aimed at home cooks looking to stay on a low‑carb lifestyle.
How does the YouTube channel Low Carb Recipes with Jennifer's approach to keto desserts differ from other keto cooking channels?
Jennifer focuses on quick, everyday recipes with clear step‑by‑step instructions and emphasizes ingredient accessibility, often using pantry staples. She avoids overly technical techniques, making her keto desserts approachable for beginners compared to some channels that target advanced bakers.
Last updated: August 28, 2026
