These mini Keto Chocolate Cheesecake Bites have a creamy filling and luscious chocolate drizzle that will definitely satisfy your chocolate cravings.
» Also try these delicious Keto Cheesecake Bites with Strawberry Topping.
If you find yourself craving cheesecake or a little something sweet for dessert, these 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:
- A stand mixer or hand blender
- Mini cupcake pan
- Mini cupcake liners
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
- Chocolate chips made with a sugar substitute (I love Lily’s chocolates)
- Brown sugar substitute
- Full fat cream cheese
- Full fat sour cream
- Unsweetened cocoa powder
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.
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 Mini Keto 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.
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 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, cocoa powder, melted butter and brown sugar substitute 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, 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 cocoa powder and beat until smooth.
Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners.
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 4: 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.
Step 5: Make the Chocolate Topping
Place the chocolate chips and coconut oil in a small saucepan and simmer over medium to low heat until fully melted. This takes about 6 minutes. Remove the pot from the heat.
When ready to serve, remove the cupcake wrappers from the cheesecake bites and arrange them on a plate. Pour some of the chocolate topping onto the cakes and serve.
Tips For the Best Cheesecakes
- Any sugar-free chocolate chips or bar will work for this recipe. I’ve used Lily’s semi-sweet chocolate chips and I’ve also used the salted caramel ones. Try different flavors if you like!.
- 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.
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Keto Chocolate Cheesecakes Bites
For the crust
- 1/2 cup almond flour 48g
- 1 tbsp cocoa powder preferably dutched
- 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
- 2 tbsp cocoa powder
For the drizzle
- 2 tsp coconut oil
- 1/4 cup sugar-free chocolate chips
- 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 cocoa powder and beat until smooth.
- Add one salted caramel chocolate chip on top of each crust. Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners. 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 in the center. If you cook it too long, they’ll crack and turn brown on the top.
- 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.
- Before serving: Melt the coconut oil and 12 remaining chocolate chips in the microwave or in a saucepan over low simmering water, just until melted. Drizzle the chocolate over the tops of the mini cheesecakes and serve.
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.
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.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.