Keto Low Carb Strawberry Cheesecake Bites Recipes

KETO MINI CHEESECAKE BITES

Steps:

• Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or prepare with paper cupcake liners.
• Make the crust: Combine almond flour, sweetener, cinnamon and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
• Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom of the muffin tin.
• Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
• Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.
• Pour the cheesecake batter on top of the crusts. Bake for 18-20 minutes. Check the cheesecakes for doneness, removing when the center of the cheesecakes still jiggles a bit when you tap the side of the pan.
• Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator. (See unmolding tips in the notes.

KETO CHEESECAKE BITES

Steps:

• Preheat oven to 325 degrees. Line a standard 12 cup cupcake pan with cupcake liners and set aside.
• To make the crust: In a mixing bowl, combine almond flour, keto sweetener, and melted butter.
• Scoop a tablespoon size of crust into each cupcake liner. Press down the crust with the back of a spoon firmly. Set aside.
• Making the filling: In a large mixing bowl, add in cream cheese, beat with an electric mixer until smooth. Add in keto sweetener, salt, and egg and mix until incorporated. Mix in vanilla and lemon zest.
• Scoop out about 2-3 tablespoons of cream cheese filling and add to cupcake liner. Repeat the process until all cupcake liners are filled.
• Bake in the oven for 20 minutes. Remove from oven and allow mini cheesecakes to cool completely. Once cooled, place in the fridge for 1-2 hours to firm up before serving.
• To make the strawberry glaze: In a saucepan, add in sliced strawberries, water, lemon juice, and keto sweetener. Simmer on low for 20 minutes. Remove from stovetop and allow to cool down.
• Add a dollop of strawberry glaze onto each mini cheesecake and serve.
• Store leftovers in the fridge in a sealed container.