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Chocolate Cheesecake Bites

Keto Chocolate Cheesecakes Bites

These mini Keto Chocolate Cheesecake Bites have a creamy filling and luscious chocolate drizzle that will definitely satisfy your chocolate cravings.
5 from 6 votes
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate
Prep Time: 15 mins
Cook Time: 28 mins
Resting Time: 1 hr 40 mins
Total Time: 2 hrs 23 mins
Servings: 12 Servings
Calories: 150kcal
Author: Laura

Ingredients

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

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 9x13” 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

Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 80mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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.