The Most Amazing Keto Cheesecake Bites (Low Carb & Sugar Free) #keto #lowcarb

Keto cheesecake bites are one of the best options when starting the keto diet. Keto cheesecake taste just like the real thing! A low carb, high fat cheesecake when craving something sweet will get you through your day. If your’e looking for a keto dessert this the best recipe for that!

Who doesn’t love cheesecake?

And in all honesty cheesecake is probably one of the best low carb desserts when cutting sugar. Something about that dairy!

You’ll Need:

cheesecake filling:

• 8 ounces Cream Cheese
• 3 tablespoon Sour Cream
• 2 large Eggs
• 1/2 teaspoon liquid stevia or liquid monk fruit
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 1/4 cup Powdered sweetener

cheesecake crust:

• 6 tablespoon room temp butter
• 1 teaspoon Vanilla extract
• 1.5 cup blanched almond flour
• 1/2 teaspoon ground cinnamon

Instructions:

cheesecake crust:

1. preheat oven to 350 degrees F
2. For crust cream butter and vanilla extract together.
3. Mix cinnamon and blanched almond flour
4. Using hand mixer combine them together this should form a bunch of crumbs. Then in a lined or greased 9x9 baking dish press the crumbs together to form a layered crust
5. Bake at 350 degrees F for 10-15 minutes checking for light browning of edges

cheesecake bites:

1. bring cream cheese to room temp
2. After crust is done. Lower temperature to 250-275ºF on oven. Most ovens have a 250 setting
3. Cream together cream cheese, sour cream, liquid stevia and vanilla extract
4. add in powdered sweetener and salt, then one at a time add in eggs until filling is smooth and free of lumps. Beating on a low speed to avoid too much air
5. pour filling over crust and place in preheated oven for about an 1 hour and 15 minutes. You are looking for the top to no longer be wet looking. The top shouldn't be browning either.
6. Allow to cool once top is set and allow cheesecake to rest and finishing cooking to fully firm up
7. After cool place in freezer for an hour then remove and cut into squares. Top with a sugar free chocolate and garish with salt or just dig in as is.

NOTES:

• The chocolate isn't needed. In honesty I couldn't really taste it over the cheesecake but it did add a smoother texture overall.
• Cheesecake is cooked on low to prevent cracking of the cake. The cake will have a creamy texture not dense such as a NY cheesecake
• Crust doesn't contain any sweetener to offset the sweetness in the cheesecake. Trust me it works wonders
• Cut cheesecake into bites before adding chocolate. If not when you try to cut you will squish the cheesecake.