Keto Cheesecake Bites
These Keto Cheesecake Bites feature creamy, low-carb cheesecake in bite-sized portions. Perfect for a healthy breakfast, it’s a simple recipe that blends rich, tangy flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
These keto cheesecake bites are a nutritious, healthy breakfast idea that transforms creamy, low-carb cheesecake into bite-sized delights, perfect for a satisfying morning. Easy to make and packed with protein and healthy fats, it’s a guilt-free indulgence. Versatile—top with berries or enjoy solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Blend Smoothly: Ensures a creamy texture.
- Use Room-Temp Cream Cheese: Helps avoid lumps.
- Bake Evenly: Rotate pan halfway if needed.
- Check Doneness: Edges should be set, center slightly jiggly.
- Avoid Overmixing: Prevents cracking.
- Serve Chilled: Maximizes flavor appeal.
- Adjust Sweetness: Taste and tweak erythritol to preference.
- Use Liners: Eases removal from pan.
- Rest Before Serving: Allows flavors to set.
- Portion Carefully: Prevents overflow.
Keto Cheesecake Bites
Creamy keto cheesecake bites, healthy breakfast treat.
Ingredients
- ¼ cup raspberries
- ½ cup erythritol
- ½ tsp cinnamon
- 1 cup almond flour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 16 oz cream cheese
- 2 large eggs
- 2 tbsp butter
- pinch salt
Instructions
- Prep the Crust: Mix almond flour, melted butter, 1 tbsp erythritol, and a pinch of salt. Press into the bottom of a lined muffin tin.
- Bake the Crust: Preheat oven to 325°F and bake crust for 5-7 minutes until lightly golden. Let cool.
- Mix Wet Ingredients: In a bowl, beat cream cheese and remaining erythritol until smooth.
- Add Flavor: Stir in eggs, vanilla extract, lemon juice, and cinnamon until well combined.
- Adjust Consistency: Add a splash of water if the mixture is too thick.
- Fill the Tins: Spoon the cream cheese mixture over the cooled crusts, filling each about two-thirds full.
- Add Topping: Place a few raspberries on top of each bite.
- Bake the Bites: Bake for 20-25 minutes until edges are set and center is slightly jiggly.
- Cool the Bites: Let cool in the tin for 30 minutes, then refrigerate for 2 hours to set.
- Serve and Enjoy: Remove from tin and serve chilled, savoring these creamy, keto-friendly breakfast treats!
Notes
- Blend smoothly for texture; use room-temp cream cheese for smoothness.
- Bake evenly to prevent cracking; avoid overmixing for lightness.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 177Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 59mgSodium 130mgCarbohydrates 4gFiber 1gSugar 2gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cream Cheese (16 oz): Full-fat, softened, for richness.
- Almond Flour (1 cup): For low-carb crust.
- Erythritol (½ cup): For keto-friendly sweetness.
- Eggs (2 large): For binding and structure.
- Vanilla Extract (1 tsp): For aroma.
- Lemon Juice (1 tbsp): Fresh, for tang.
- Butter (2 tbsp): Melted, for crust.
- Salt (pinch): Enhances flavor; adjust to taste.
- Cinnamon (½ tsp): Ground, for warmth.
- Raspberries (¼ cup): Optional, for topping.
Variations and Substitutions
- Cheese Swap: Use mascarpone for variety.
- Flour Swap: Replace almond flour with coconut flour.
- Sweetener Swap: Use monk fruit sweetener instead of erythritol.
- Egg Swap: Use flax eggs for vegan option.
- Citrus Swap: Use lime juice instead of lemon.
- Butter Swap: Use coconut oil or omit.
- Spice Swap: Add nutmeg instead of cinnamon.
- Topping Swap: Use blueberries or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not recommended; serve cold.
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