Keto Cheesecake Bites

Keto Cheesecake Bites

A recipe for miniature cheesecakes baked in muffin tins, with a keto sweetener used in place of granulated sugar, and a grain-free crust.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Gather your ingredients. Preheat the oven to 325 F. Prepare a 12-cup muffin pan for baking by spraying liberally with cooking spray or lining with nonstick paper cups.
  2. Step 2

    Mix all crust ingredients together in a medium-sized mixing bowl. Fill each cup in the muffin pan with 1 1/2 tablespoons of the crust mixture. Press mixture firmly into the muffin cups with your hands or a spoon.
  3. Step 3

    Bake for ten minutes, then let cool while you prepare the cheesecake filling. Make the Filling
  4. Step 4

    Prepare the cheesecake filling by beating the softened cream cheese on high speed in a stand mixer (or with a hand mixer) until smooth and fluffy. This will take about 2 minutes.
  5. Step 5

    Add eggs one at a time, beating well after each egg is added until thoroughly incorporated. Add sweetener, extracts, and salt. Beat briefly to combine.
  6. Step 6

    Pour filling into the muffin cups in equal portions, over the crusts. Each cup should be at least 3/4 full.
  7. Step 7

    Bake for twenty minutes, then remove from oven and let cool for 1 hour. Refrigerate for 2 to 3 hours, until cool to the touch, before unmolding and serving.