If there was a dessert that was created by the hands of mother earth for all to enjoy, this would be it! These Keto Cheesecake Bites have three layers, from a dense crust to a creamy cheesecake center to the crunchy pecan top. It’s a dream come true, and I insist on your making these ASAP!
We All Scream For Keto Sweets!
Most of our top viewed recipes and recipes videos are desserts, and for good reason. We don’t back down when it comes to attempting to create the best of the low car desserts world. While these keto cheesecake bites take the cake, we have some low carb world renowned chewy chocolate chip cookies, fudgy brownies and cakes and pies!My top three cakes/pies have to be our butter cake, coconut cream pie and olive oil cake. A tip I learned recently was to swap the olive oil for butter and it comes out even better!
Keto Friendly Fruit Desserts.
Going keto doesn’t mean cutting out fruit. You can indulge in berries, and with the change in your taste buds they will taste like candy! I love blackberries the best, while Matt loves to enjoy frozen blueberries, raspberries and strawberries after dinner.We even some desserts that utilize the natural sweetness of berries, such as our blueberry mug cake and incredible blueberry muffins! For our raspberry lovers we have amazing keto crepes with a simple to make at home raspberry jam, that you can make in bulk and store in the fridge for a couple weeks. There is no need to feel deprived on a keto diet!
Heavenly Keto Cheesecake Bites
If you make these bars and don’t love them, I’ll honestly be surprised. However, if you make these bars and love them, you have to promise to share the glory the bringing them into work or giving some to friends and family. These Keto Cheesecake Bites are everything I could have dreamed up in a dessert and then some!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Cheesecake Bites”
Keto Cheesecake Bites
Ingredients:
Crust
- 1.5 cups almond flour
- 2 tbsp Low Carb Sugar Substitute
- 1/4 tsp liquid stevia
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 4 tbsp butter, melted
Cheesecake
- 16 oz cream cheese, softened
- 2 tsbp Low Carb Sugar Substitute
- 1/2 tsp liquid stevia
- 1 tsp vanilla extract
- 2 large eggs
Pecan Topping
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/2 tsp liquid stevia
- 1/2 tsp pink Himalayan salt
- 1 tsp vanilla extract
- 1.5 cups chopped pecans
Instructions:
Crust:
- Preheat oven to 350 degrees F. Butter an 8x8 baking pan or line with parchment paper and set aside.
- In a large bowl, combine almond flour, erythritol, stevia, cinnamon, and baking soda. Add melted butter and mix until crumbly. Pour the crust mixture into the prepared pan and press it into a flat layer.
- Bake for 8-10 minutes, then set aside to cool completely.
Cheesecake:
- In a clean bowl, use an electric mixer to beat the cream cheese, erythritol, and stevia until smooth and creamy. Add vanilla, and eggs one at a time, making sure to blend completely.
- Pour the cheesecake mixture in an even layer over the cooled crust; set aside.
Pecan Topping:
- In a saucepan set over medium heat, combine heavy cream, butter, stevia, and and salt. Bring to a low boil, stirring constantly, and allow to boil for 1 minute.
- Remove from heat and stir in vanilla and chopped pecans. Allow to cool slightly then spoon over the cheesecake layer.
- Bake cheesecake bars for 40 minutes, until the pecans are golden brown. Cool completely, then cover and refrigerate for at least 2 hours, or overnight. Cut into bars and serve.
Notes
**These cheesecake bites are very calorically dense so we cut them into 16 even though the pictures show 9. Feel free to cut them to your preferred sizing, but that will alter the macros! Net Carbs: 3g Serving Size: 1 Bite
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Heavy cream and heavy whipping cream are essentially the same thing, and both must contain at least 36% or more milk fat. Whipping cream, or light whipping cream, is lighter (as you’d expect) and contains 30% to 35% milk fat. … Heavy cream will whip better and hold its shape longer than whipping cream
I totally messed up the topping by not reading directions closely. That’s ok, because most of the liquid ended up in the bottom of the oven since I found out the hard way, I have an 8×8 pan. I couldn’t find my cinnamon so I substituted, all spice. Ong so good.
I just made these today and actually used a cupcake pan to portion out the servings so I wouldn’t go overboard. I’m 6 months pregnant and was craving cheesecake like crazy! I’m waiting for them to cool to give them a try.
This page is soo background busy I hate to come here navigation is all but impossible, I am on a cable modem.
these are absolutely delicious….thank you!!
could you use granular stevia (i.e. Pyure stevia) instead of erythritol? Thanks.
Yes, but use less because stevia is way sweeter than erythritol in smaller amounts.
This was THE BEST DESSERT! I made it exactly according to the recipe but when I plugged it into my cronometer app recipe maker it came out 1.9 net carbs instead of 3. I cut them into 16 squares. Bleieve me, they are so rich, that is plenty!
One thing I will try next time is Pecan flour instead of Almond flour for an even more pecan flavor.
Great recipe!
I made these the other day and so sad they were not sweet enough! I know Matt said they were not really super sweet in the video, put they were really on the side of savory for my taste. I figure if you are making dessert make it sweet!. I used another recipe back in the fall and they called for 1/2 cup of sweetener- erythritol-stevia powdered. That recipe turned out great. I would highly suggest to add more sweetener.
These are so so good. Huge hit over the weekend. New favourite?
can you substitute coconut flour for the almond flour?
I wouldn’t, but you could try it and see if it works. You would need to use 4x less coconut flour.
sel1616@gmail.com– I made these today with monkfruit in the filling and brown monkfruit in the topping . The brown monkfruit made it have a nice caramel flavor. Needless to say this dessert went very fast.
Hey,
Has anyone tried making these into the fat bomb type silicone mold? That way you would have to cut them and, they would also be the same size. The only thing I wonder if whether you’d be able to remove them from the mold easily… Any experience with this?
This recipe looks to die for! However, I don’t like “baked” cheesecake. Any way to turn this into a “no bake” recipe? In my “old” days, my famous “Gramma’s Cheesecake” had cream cheese and sweetened cond. milk in it . . . which is a BIG NO NO now!!
I am really not sure how to turn it into a no bake cheesecake.
I found a couple keto friendly sweetened condensed milk recipes on Pinterest. I haven’t tried them yet because haven’t needed them for a recipe. I wonder if that would work for a no bake cream cheese filling? Might have to try it.
My pecan topping was super runny and I even added extra nuts. I couldn’t find heavy cream only heavy whipping cream would this have made the difference?
Hmm it shouldn’t matter, if you only used 1/2 cup and made the cream mixture in the pot before hand it should be thicker and coat the pecans nicer.
i found by cooling the pecan mixture in the fridge for about ten minutes, the sauce thickened up.
cathypicking@gmail.com
All I would need to do is add some Lilly chocolate chips to the top and then it would be a great replacement for the infamous 7 layer bars of my childhood. The recipe looks great. ?✅
I am looking forward to trying this recipe! The picture shows you’ve cut into 9 pieces, however the serving suggestion information says 16 pieces that is extremely disappointing. That’s not even a bite in my book.?
Hi 🙂 I saw your video about these on YouTube so came here for full recipe. My question is if I don’t have liquid stevia would I just add more of my other sweetener…erith…can’t ever spell it….anyway…will adding more of that instead of using the liquid stevia throw off the recipe?
My husband popped up as diabetic last year, literally out of nowhere, crazy high…we’d already been getting more active and losing a bit, but this sent me into a panic. He’s lost almost 60lbs the last year and a half and actually completed a spartan super. We have his numbers down low enough now that he doesn’t even register as diabetic at all. But we obviously aren’t going back…but we’re not totally keto either…we just try the best with what we can afford (loved your Costco top 10…our favorite place) … anyway, I’m allergic to milk and eggs, though eggs close my throat up less and I love them so, I just keep an epi pen close 😉 but, my husband LOVES cheesecake so I’ve been on the hunt for one. Do you think this would be OK without the pecan topping and he could pour some of my strawberry (his favorite berry and those and apples bring his blood sugar down like nothing I’ve ever seen) syrup type stuff (just berries and e. sugar…but it does get crystals :/ ) ??
Sorry, CRAZY LONG comment…just got excited, so, I babble 😉
Thanks for the website and videos 🙂
You can use whatever sweetener you like and I am not sure about adding the strawberry sugar. It may affect the bake time and consistency.
Wondering is this 3 net carbs for 9 or 16 servings? Since its originally 9servings.
Cant wait to try these ?
The nutrition info is based off of 16 servings
This looks amazing. For the vanilla issue, cannot believe you don’t make your own in the instant pot.
Could I use monkfruit instead of liquid stevia? If so how much?
Yes, you can use our sweetener conversion chart to see how much to use.