These irresistible mini Keto Cheesecake Bites with Strawberry Topping take just 30 minutes to make and are a perfect sweet ending to a meal or little afternoon treat, with just 3 net grams of carbs per bite.
» Also try these delicious Keto Oreo Cheesecake Bites (no bake!) and this Keto Vanilla Cake in a Mug.
If you find yourself craving cheesecake or a little something sweet for dessert, these little mini keto cheesecake bites are just the thing. I keep a few of these in the freezer at all times, so I can pull one out when I feel like having a treat.
Making a whole cheesecake can be very dangerous to your diet. Having a whole cake is just a little too tempting for me. I don’t even like to eat a whole slice at a time. The calories in just one slice of cheesecake are enough for a whole day. That’s why I love these little cheesecake bites.
» Love chocolate? Try these Keto Chocolate Cheesecake Bites.
Tools You’ll Need to Make Mini Cheesecakes
They’re really simple to make. You just need a few tools to get the job done. Here’s what you’ll need:
- A stand mixer or hand blender
- Mini cupcake pan
- Mini cupcake liners
Ingredients You Need
Now that you’re set up with the tools needed, let’s talk about ingredients.
The main things you need are:
- Almond flour – See below for more info on almond flour. It cannot be substituted with coconut flour in this recipe.
- Butter – You can use salted or unsalted butter. I prefer salted because it adds a bit more flavor and a touch of sodium that your body needs on a low carb diet.
- Powdered sweetener – I use allulose powdered sweetener because it doesn’t have the cooling effect. You can use powdered erythritol or Swerve as well.
- Strawberries
- Brown sugar substitute – For this, I use the one that’s linked to there, but you can also use Sukrin Gold or Swerve Brown.
- Full fat cream cheese – the full fat version is necessary to get a rich texture and flavor.
- Full fat sour cream – same here with the flavor and texture. Low fat sour cream is just not the same.
- Vanilla extract
- Egg
Almond Flour
I use almond flour from WholesomeYum, which you can buy directly through that link (it’s our affiliate link). It’s the best almond flour I’ve found. It’s a blanched finely ground almond flour with a great texture and flavor, with just 2 grams or net carbs per serving.
Sugar Substitute
For the sweetener, you also have a lot of choices. It’s best to use a powdered sweetener, because it incorporates easier. I personally prefer using allulose powder. It doesn’t have a cooling effect, like some sweeteners do. You might also use erythritol or Swerve. All of these come in a powdered form.
Learn more about low-carb sweeteners and conversion here.
How Many Carbs Are in Strawberries?
One cup of whole strawberries contains a total of 11 total grams of carbs. This total includes fiber, of which there is 2.9 grams in 1 cup. So there are 8.1 net grams of carbs in one cup of whole strawberries.
In case you’re wondering, that same cup of whole strawberries contains 1 gram of protein, .4 grams of fat, and 47 calories.
How many strawberries are in a cup? It varies depending on the size of the berry, but there are about 8 medium-sized strawberries in a cup, or 5 ounces of strawberries weighed. That give you the option of cutting the typical serving size in half and lowering the net carbs you’re getting.
How to Make Keto Cheesecake Bites With Strawberry Topping
Before you get started, you need to set out the cream cheese and the egg to reach room temperature. They will incorporate a lot easier if they aren’t cold. You’ll need to give them about 30 minutes to reach the right temperature, so if you set them out before you get started, they’ll be ready when you get to that step.
Step 1: Make the Strawberry Topping
Place the strawberries, powdered sweetener and water into a small saucepan and simmer over medium heat until broken down and thickening into a syrup. This takes about 10-15 minutes. Remove the pot from the heat and cool completely.
Step 2: Make the Crust
Preheat the oven to 350°F (175°C). Prepare a mini cupcake pan with cupcake liners or use a silicone cupcake pan.
Mix the almond flour, melted butter and sweetener in a small bowl. Stir it all together until a wet crust forms.
Divide up the mixture into 12 wells of the cupcake pan. Pack it firmly down into the liners. Bake the crusts for 8 minutes, then remove and cool completely.
Step 3: Make the Cheesecake
While the crust is cooling, you can mix up the cheesecake. Mix the cream cheese and sour cream with a hand blender. Then add the vanilla extract and slowly add the powdered sweetener, until everything is incorporated. Add the egg and beat until smooth.
Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners. You might have a little bit of filling left over.
You can add a little scoop of the strawberry filling to each cupcake, if you want. I like having the strawberry inside the cake, as well as on top.
Step 4: Bake the Cheesecakes
A water bath can help the cheesecake firm up without splitting and browning on top. These mini cheesecakes are so small that it doesn’t really matter if they split, so it’s not expressly necessary to use a water bath. But it only takes an extra minute to prepare it, so I do it anyway. It’s up to you if you want to or not.
Place the cake tin into a water bath (a 9×13” pan holds most 12-slot mini muffin tins). The water should come halfway up the cupcake tin. Not high enough to breach the top of the tin.
Place the whole thing in the oven and cook for about 20 minutes. When done, the cakes will be firm around the outside, but still a little wet in the center. Wet, not jiggly.
Step 5: Allow Them to Set
Take the cakes out of the oven and let them cool for 30 minutes in the pan. This is a necessary step to make sure they firm up properly, so don’t get anxious and try one too soon. After 30 minutes, remove them from the pan and put them in the refrigerator for at least 2 hours to set.
When ready to serve, remove the cupcake wrappers and arrange them on a plate. Pour some of the strawberry topping onto the cakes and serve.
Tips For the Best Cheesecakes
- You can use fresh or frozen strawberries. It’s about 5 large strawberries or 8 medium strawberries, though it’s easier to measure them and use 100g.
- If you don’t have brown sugar substitute, you can use powdered or granulated sweetener instead.
- You don’t have to use a water bath for baking, but it does help keep the cakes from cracking on the top. It’s not extremely necessary for such small cakes.
Frequently Asked Questions
Is it okay to eat cheesecake on a keto diet?
It’s completely fine to eat this cheesecake on a keto diet, because we have replaced the high-carb elements with low-carb variations, like sugar substitute and almond flour, instead of regular sugar and wheat flour. This results in a cheesecake that’s very low in carbs.
Can I substitute the strawberries with a different fruit?
Of course! You can use blueberries, raspberries, blackberries… You just want to use a fruit that is low in sugar content so that it doesn’t add to the carb count too much.
How many carbs are in each mini cheesecake?
There are 3 net carbs per cheesecake. You’ll have to determine how this fits into your preferred carb intake for the day. Typically, you can eat 1 as a dessert and not have it derail your daily carb count. This is why we make them in individual servings, so you can freeze them and eat just one whenever you want it.
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Keto Mini Cheesecakes With Strawberry Topping
Ingredients
For the topping
- 5 large strawberries, sliced 100g
- 2 tablespoons powdered sweetener 30g
- 1 tablespoon water 15g
For the crust
- 1/2 cup almond flour 48g
- 1 tablespoon butter melted 15g
- 1 tablespoon brown sugar substitute 15g
For the filling
- 3 ounces full fat cream cheese softened 85g
- 2 tablespoons full fat sour cream 28g
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sweetener 33g
- 1 medium egg room temperature
Instructions
- Place the strawberries, powdered sweetener and water into a small saucepan and simmer over medium heat until broken down and thickening into a syrup, about 10 minutes. Remove from heat and cool completely.
- Preheat the oven to 350°F (175°C). Prepare a mini cupcake pan with cupcake liners or use a silicone cupcake pan.
- Mix the almond flour, melted butter and sweetener in a small bowl. Stir it all together until a wet crust forms. Divide the mixture into the 12 wells of the cupcake pan. Pack the crust firmly down into the liners.
- Bake the crusts for 8 minutes. Remove and cool completely.
- Mix the cream cheese and sour cream with a hand blender until combined. Add the vanilla extract. While mixing, slowly add the powdered sweetener until incorporated. Add the egg and beat until smooth.
- Pour the mixture on top of the cooled crusts, filling all the way to the top of the liners. Add a few drops of strawberry topping into each well and swirl with a toothpick.
- Place the cake tin into a water bath (a 9×13” pan holds most 12-slot mini muffin tins). The water should come halfway up the cupcake tin. Not high enough to breach the top of the tin.
- Place the water bath pan in the oven and cook for about 20 minutes. When done, the cakes will be firm around the outside, but still a little wet (not jiggly) in the center.
- Take the cakes out of the oven and let them cool for 30 minutes in the pan. Then remove them and put them in the refrigerator for at least 2 hours to set.
- When ready to serve, pour some of the strawberry topping onto the cakes.
Notes
- You can use fresh or frozen strawberries. It’s about 5 large strawberries or 8 medium strawberries, though it’s easier to measure them and use 100g.
- If you don’t have brown sugar substitute, you can use powdered or granulated sweetener instead.
- You don’t have to use a water bath for baking, but it does help keep the cakes from cracking on the top. It’s not extremely necessary for such small cakes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Other Keto and Low-Carb Dessert Recipes To Try
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.
I’ve been debating starting a keto diet, and I think these cheesecake bites just sold me! They look wonderful!
These are a brilliant way to add portion control to the cheesecakes! Yum!
Let’s be honest, when am I NOT in the mood for cheesecake bites? These are perfect for Easter — and every day in between.
One of my favorite bite sized desserts. So happy that they are keto friendly!
These cheesecakes were a huge hit! Totally addictive!
Mine are going in the oven, but I have a ton of leftover cheesecaje filling. Anyone else? Lol
Thanks for the comment. I have adjusted the amounts so you don’t have so much left over.