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Creamy Keto Cheesecake Bites Recipe with Easy Almond Flour Crust

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These creamy keto cheesecake bites feature a smooth, velvety filling with a nutty, crisp almond flour crust. Perfectly portioned and keto-friendly, they offer a guilt-free indulgence that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour, finely ground and lightly toasted
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated erythritol (or preferred keto sweetener) for crust
  • ⅓ cup (65g) granulated erythritol (or preferred keto sweetener) for filling
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • ½ cup (120g) sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon juice
  • Pinch of sea salt (optional, for crust)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the crust: In a medium bowl, combine almond flour, 2 tablespoons erythritol, and a pinch of sea salt. Stir in melted butter until mixture feels like damp sand.
  3. Press about 1 tablespoon of crust mixture firmly into the bottom of each muffin cup to form an even, compact layer.
  4. Bake crusts for 8-10 minutes until edges are lightly golden and fragrant. Let cool.
  5. Make the filling: In a large bowl, beat softened cream cheese with ⅓ cup erythritol until smooth and creamy (2-3 minutes).
  6. Add sour cream, vanilla extract, and lemon juice; beat until silky and fully incorporated.
  7. Add eggs one at a time, mixing gently after each to avoid overbeating. Mixture should be silky and pourable but thick enough to hold shape.
  8. Spoon filling evenly over cooled crusts, filling each muffin cup nearly to the top. Tap tin gently to release air bubbles.
  9. Bake for 18-22 minutes until centers look just set but still slightly jiggly when shaken.
  10. Remove from oven and cool to room temperature, then chill in fridge for at least 2 hours or overnight to set.
  11. Carefully peel off paper liners and serve chilled or at room temperature.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Avoid overbeating after adding eggs to prevent cracks. Toast almond flour at 350°F (175°C) for about 5 minutes for best crust flavor. Chill cheesecake bites for at least 2 hours or overnight for best texture and flavor. Use paper liners for easy removal and cleanup.

Nutrition

Keywords: keto cheesecake bites, almond flour crust, low carb dessert, keto dessert, creamy cheesecake, bite-sized cheesecake, sugar-free dessert

Find it online: https://wigglebite.com/creamy-keto-cheesecake-bites-recipe-with-easy-almond-flour-crust/