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keto raspberry cheesecake bites in a bowl, one is halved showing the raspberry in the centre
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Keto Cheesecake Bites

These Keto Cheesecake Bites are super quick and easy. With just a handful of ingredients they make the best sugar free treat! You could say they’re a deconstructed no bake cheesecake with the crust on the outside and a surprise waiting for you in the centre.
 
Course Dessert
Cuisine British
Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 124kcal

Ingredients

Instructions

  • 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.

Notes

Net carbs: 1.9g per keto mini cheesecake. Makes 12 servings @35g each. 
If the mix accidentally becomes too hard to work with, just allow to soften at room temperature until it is rollable. 
Variations:  Use chopped strawberries or blueberries instead of the raspberry. 
Store in the fridge for up to 5 days or freezer for 3 months. 

Nutrition

Serving: 35g | Calories: 124kcal | Total Carbohydrates: 3.7g | Protein: 4.1g | Fat: 12g | Saturated Fat: 4.1g | Fiber: 1.7g | Sugar: 2g