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 – use blanched almond flour, which means the husk of the almond has been removed, thus it’s a bit finer than unblanched.
- Butter – You can use salted or unsalted butter. I prefer salted because it adds a bit more flavor and a touch of sodium that your body needs on a low carb diet.
- Powdered sweetener – I use allulose powdered sweetener because it doesn’t have the cooling effect. You can use powdered erythritol or Swerve as well.
- Chocolate chips made with a sugar substitute (I love Lily’s chocolates)
- Brown sugar substitute
- Full fat cream cheese – the full fat version is necessary to get a rich texture and flavor.
- Full fat sour cream – same here with the flavor and texture. Low fat sour cream is just not the same.
- Vanilla extract
- Egg – It’s always a good idea to take the egg out of the fridge to bring it to room temp before cooking.
- Unsweetened cocoa powder – Use an unsweetened, Dutch process cocoa powder. Higher-quality cocoa powders contain more fat which helps with emulsification.
Almond Flour
I use almond flour from WholesomeYum, which you can buy directly through that link (it’s our affiliate link). It’s the best almond flour I’ve found. It’s a blanched finely ground almond flour with a great texture and flavor, with just 2 grams or net carbs per serving.
Sugar Substitute
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
Ingredients
For the crust
- 1/2 cup almond flour 48g
- 1 tablespoon cocoa powder preferably dutched
- 1 tablespoon butter melted 15g
- 1 tablespoon brown sugar substitute 15g
For the filling
- 8 ounces full fat cream cheese softened 227g
- 3 ounces full fat sour cream 62g
- 1 teaspoon vanilla extract
- 2/3 cup powdered sweetener 78g
- 1 egg room temperature
- 2 tablespoons cocoa powder
For the drizzle
- 2 teaspoons coconut oil
- 1/4 cup sugar-free chocolate chips
Instructions
- 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.
Notes
- 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.
Nutrition
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.
Other Keto and Low-Carb Dessert Recipes To Try
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Read More About a Low-Carb Lifestyle
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. 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.
Wow! These are incredible. Definitely satisfies the sweet tooth while being Keto friendly. Love the chocolate drizzle too. Yum!
Ooooh, I love all that drizzled chocolate! This looks like such a fantastic dessert. So fun with the mini bite-sized portions too.
These are so decadent, I’d have a hard time just eating one!
Well, this looks really fancy and delicious! Thank you!
I’m going to be thinking about and craving these all night now!
I just want to clarify that these are made in a mini cupcake pan. Mine has 24 openings. This makes 12 mini cupcakes if I am correct. I just dont want to mess it up.😁. Thanks!
Hi Mary. Yes, it’s 12 pieces made in a mini cupcake pan.
Thanks!