Keto cheesecake bites are perfect when you want the taste of a low carb cheesecake QUICK and without all the work! These easy mini keto cheesecake balls require only 10 minutes prep and 5 ingredients.
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Cheesecake is one of the most popular desserts amongst people following a low carb diet or keto diet because of its low net carb count. I adore it and have a bunch of awesome delicious keto cheesecake recipes on my website, from this refreshing Lemon Low Carb Cheesecake to a decadent Keto Double Chocolate Cheesecake.
Sometimes though I want the TASTE of low carb keto cheesecake without all the work and time involved. And I just don’t need a HUGE cake – because if there’s no guests, I’ll end up eating it all myself!
No bake cheesecake fat bombs
That’s where these keto cheesecake bites come in. They take only 10 minutes prep and have a handy in-built portion control. Also there’s no equipment needed – no muffin pan, no electric mixer – just a bowl and a fork.
Basically, they are keto cheesecake fat bombs! A super satisfying gluten free, sugar free dessert with only 1.9g net carbs per portion.
The recipe can also easily be scaled up or down depending on how many bites you’d like!
How to make keto cheesecake bites
- full fat cream cheese
- ground almonds (that’s almond flour in the US)
- powdered erythritol
- vanilla extract
- blanched almonds
I used the Lakanto Classic sweetener, which I powdered in the food processor. Any sweetener will work here though, from erythritol to xylitol to allulose to stevia drops.
Definitely use powdered sweetener so you don’t get a gritty texture.
Mix the cheesecake filling
Start by mixing the cream cheese, sweetener, almond flour and vanilla extract in a bowl. The almond flour helps to make the mix a little firmer. Taste and adjust the sweetener.
Line a baking tray with greaseproof paper. Spoon 12 dollops of mixture onto it (it will be too wet to roll at this point).
Place in the freezer for 20 – 30 minutes or until firm enough to roll.
Prepare the coating
While the low carb cheesecake bites are cooling, prepare the crust. I like to toast my nuts for a better taste, although this is optional.
To toast the nuts, preheat the oven to 200C / 180 fan. Roast on a baking tray for 8 minutes until golden.
Alternatively, dry fry them in a frying pan over a low heat for about 4 minutes. Move them around regularly so they don’t burn!
Allow to cool, then chop finely with a sharp knife on a chopping board. I tried pulsing in a food processor but it didn’t work as well as by hand as you want the nuts to have texture and not be like flour.
In place of the nuts you could also use unsweetened desiccated coconut. Either use it as is, or toast it as well (175C / 155 fan 8 – 10 minutes).
Assemble the cheesecake balls
Once the mixture is chilled, roll it into balls using your hands. Place a raspberry in the middle and press the mixture around to seal the truffle.
And last but not least…
… roll them in the crushed toasted nuts or the desiccated coconut. That’s it!
Use different berries: blackberries would work, as would strawberries (chop them first) or blueberries.
Change the coating: Any chopped nuts will do, from hazelnuts to walnuts or pecans.
Use coconut flour: You can replace the almond flour in the filling with 2 tbsp coconut flour.
Keto pumpkin cheesecake bites: change up the filling by adding 3 tbsp of pumpkin puree and 1 tsp of pumpkin spice. Leave out the berry in the middle.
Keto chocolate cheesecake bites: Mix 2 tbsp cocoa powder into the filling (you’ll probably need to increase the sweetener as well). Roll in cocoa powder.
How to store keto mini cheesecake bites
I stored them in the fridge – they’re good for up to 5 days.
Low carb cheesecake bites are also suitable for freezing (up to 3 months). Allow to soften a little at room temperature before you eat them so you don’t break a tooth!
More Keto Cheesecake recipes
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Keto Cheesecake Bites
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- Place the cream cheese, vanilla and sweetener in a mixing bowl and stir with a spatula to combine. Add the almond flour and mix again until smooth. Taste and adjust the sweetness to taste.
- Line a baking tray with greaseproof paper. Spoon 12 dollops of mixture onto it (it will be too wet to roll at this point). Place in the freezer for 20 – 30 minutes or until firm enough to roll.
- Roll the mixture into truffles using your hands and place a raspberry in the middle and press the mixture around to seal the truffle. Roll in crushed toasted nuts or desiccated coconut.
- Place back on your baking tray and freeze for 1 – 2 hours or place in fridge and keep there until ready to eat for a softer cheesecake bite. If you freeze, just allow to soften at room temperature to your desired texture.
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