These irresistible mini Keto Cheesecake Bites take just 30 minutes to make and are a perfect sweet ending to a meal or little afternoon treat, with just 3 net grams of carbs per bite.
» Also try these delicious Keto Oreo Cheesecake Bites (no bake!)
If you find yourself craving cheesecake or a little something sweet for dessert, these little mini keto cheesecake bites are just the thing. I keep a few of these in the freezer at all times, so I can pull one out when I feel like having a treat.
Making a whole cheesecake can be very dangerous to your diet. Having a whole cake is just a little too tempting for me. I don’t even like to eat a whole slice at a time. The calories in just one slice of cheesecake are enough for a whole day. That’s why I love these little cheesecake bites.
Tools You’ll Need to Make Mini Cheesecakes
They’re really simple to make. You just need a few tools to get the job done. Here’s what you’ll need:
Ingredients You Need
Now that you’re set up with the tools needed, let’s talk about ingredients.
The main things you need are:
- Almond flour
- Powdered sweetener
- Brown sugar substitute
- Full fat cream cheese
- Full fat sour cream
I use almond flour from Wholesome Yum. It can be ordered directly through this link. It’s the perfect consistency for almond flour and is specially designed for keto cooking. It’s blanched finely ground almond flour has the best texture for keto baking.
Here are a few other options:
For the sweetener, you also have a lot of choices. It’s best to use a powdered sweetener, because it incorporates easier. I personally prefer using allulose powder. It doesn’t have a cooling effect, like some sweeteners do. You might also use erythritol or Swerve. All of these come in a powdered form.
Learn more about low-carb sweeteners and conversion here.
How to Make Keto Mini Cheesecakes
Before you get started, you need to set out the cream cheese and the egg to reach room temperature. They will incorporate a lot easier if they aren’t cold. You’ll need to give them about 30 minutes to reach the right temperature, so if you set them out before you get started, they’ll be ready when you get to that step.
Step 1: Make the Strawberry Topping
Place the strawberries, powdered sweetener and water into a small saucepan and simmer over medium heat until broken down and thickening into a syrup. This takes about 10-15 minutes. Remove the pot from the heat and cool completely.
Step 2: Make the Crust
Preheat the oven to 350°F (175°C). Prepare a mini cupcake pan with cupcake liners or use a silicone cupcake pan.
Mix the almond flour, melted butter and sweetener in a small bowl. Stir it all together until a wet crust forms.
Divide up the mixture into 12 wells of the cupcake pan. Pack it firmly down into the liners. Bake the crusts for 8 minutes, then remove and cool completely.
Step 3: Make the Cheesecake
While the crust is cooling, you can mix up the cheesecake. Mix the cream cheese and sour cream with a hand blender. Then add the vanilla extract and slowly add the powdered sweetener, until everything is incorporated. Add the egg and beat until smooth.
Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners.
You can add a little scoop of the strawberry filling to each cupcake, if you want. I like having the strawberry inside the cake, as well as on top.
Step 4: Bake the Cheesecakes
A water bath can help the cheesecake firm up without splitting and browning on top. These mini cheesecakes are so small that it doesn’t really matter if they split, so it’s not expressly necessary to use a water bath. But it only takes an extra minute to prepare it, so I do it anyway. It’s up to you if you want to or not.
Place the cake tin into a water bath (a 9×13” pan holds most 12-slot mini muffin tins). The water should come halfway up the cupcake tin. Not high enough to breach the top of the tin.
Place the whole thing in the oven and cook for about 20 minutes. When done, the cakes will be firm around the outside, but still a little wet in the center. Wet, not jiggly.
Step 5: Allow Them to Set
Take the cakes out of the oven and let them cool for 30 minutes in the pan. This is a necessary step to make sure they firm up properly, so don’t get anxious and try one too soon. After 30 minutes, remove them from the pan and put them in the refrigerator for at least 2 hours to set.
When ready to serve, remove the cupcake wrappers and arrange them on a plate. Pour some of the strawberry topping onto the cakes and serve.
Tips For the Best Cheesecakes
- You can use fresh or frozen strawberries. It’s about 5 large strawberries or 8 medium strawberries, though it’s easier to measure them and use 100g.
- If you don’t have brown sugar substitute, you can use powdered or granulated sweetener instead.
- You don’t have to use a water bath for baking, but it does help keep the cakes from cracking on the top. It’s not extremely necessary for such small cakes.
More Recipes from Delightfully Low Carb
Like this post? Be sure to save it on your Pinterest board for later! Click to follow our Pinterest boards so you can find all our recipes!
Keto Mini Cheesecakes With Strawberry Topping
For the topping
- 5 large strawberries 100g
- 2 tbsp powdered sweetener 30g
- 1 tbsp water 15g
For the crust
- 1/2 cup almond flour 48g
- 1 tbsp butter melted 15g
- 1 tbsp brown sugar substitute 15g
For the filling
- 8 oz full fat cream cheese softened 227g
- 3 oz full fat sour cream 62g
- 1 tsp vanilla extract
- 2/3 cup powdered sweetener 78g
- 1 egg room temperature
- Place the strawberries, powdered sweetener and water into a small saucepan and simmer over medium heat until broken down and thickening into a syrup, about 10 minutes. Remove from heat and cool completely.
- Preheat the oven to 350°F (175°C). Prepare a mini cupcake pan with cupcake liners or use a silicone cupcake pan. Mix the almond flour, melted butter and sweetener in a small bowl. Stir it all together until a wet crust forms. Divide the mixture into the 12 wells of the cupcake pan. Pack the crust firmly down into the liners. Bake the crusts for 8 minutes. Remove and cool completely.
- Mix the cream cheese and sour cream with a hand blender until combined. Add the vanilla extract. While mixing, slowly add the powdered sweetener until incorporated. Add the egg and beat until smooth.
- Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners. Add a few drops of strawberry topping into each well and swirl with a toothpick. Place the cake tin into a water bath (a 9×13” pan holds most 12-slot mini muffin tins). The water should come halfway up the cupcake tin. Not high enough to breach the top of the tin.
- Place the water bath pan in the oven and cook for about 20 minutes. When done, the cakes will be firm around the outside, but still a little wet (not jiggly) in the center.
- Take the cakes out of the oven and let them cool for 30 minutes in the pan. Then remove them and put them in the refrigerator for at least 2 hours to set.
- When ready to serve, pour some of the strawberry topping onto the cakes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.