Quick intro: These keto cheesecake bites are creamy, easy to make and perfect for busy people who want a low-carb dessert. Follow the step-by-step pages below.
Ingredients
Base
- 1 cup almond flour
- 2 tbsp melted butter
Filling
- 8 oz cream cheese (softened)
- 1/4 cup powdered erythritol
- 1 egg
- 1 tsp vanilla
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NEXT: Step-by-step instructions →
Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with liners.
Step 2: Mix almond flour and melted butter until crumbly. Press into liners.
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Step 3: Beat cream cheese and sweetener until smooth.
Step 4: Add egg and vanilla, beat until combined.
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Step 5: Spoon filling over bases and bake 12–15 minutes until set.
Step 6: Cool, refrigerate for 1 hour, then serve.
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NEXT: Tips, Variations & Storage →
Variations
- Nut-free: Use coconut flour base (reduce quantity, add more butter).
- No egg: Use 2 tbsp ground flax + 6 tbsp water (let rest 5 mins).
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Tips
- Don’t overmix the filling to avoid cracks.
- Use room-temperature cream cheese for a smoother texture.
- Store in an airtight container for up to 5 days.
FAQ
Can I freeze these? Yes — freeze for up to 2 months.
How to make it crispier? Bake bases slightly longer before adding filling.
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NEXT: Nutrition Facts →
| Calories | 120 kcal |
| Fat | 10 g |
| Carbs | 2 g |
| Protein | 3 g |
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