Low-Carb Cheesecake Bites with Almond Flour Crust (Easy Keto Dessert)

By: Toya.L

This low-carb cheesecake bites recipe is inspired by a lifelong love of classic cheesecake. Made with a buttery almond flour crust and a creamy cream cheese filling with a touch of lemon, these easy cheesecake bites are rich, satisfying, and perfect for anyone craving a lighter dessert that still feels indulgent. This post may contain affiliate links, and I may earn a small commission, at no extra cost to you. Please read our *Disclosure policy here.

These cheesecake bites are darn delicious if I may say. The whole family will love them. Some of my earliest kitchen memories involve cheesecake. I was that little girl who would scan dessert tables at family gatherings, completely skipping over the cookies and brownies, I love those too, but I was searching for that creamy slice of Cheesecake sitting quietly at the end of the table. Cheesecake always felt special, richer, smoother, almost grownup. I didn’t care if it was plain or topped with fruit, if it was there. I truly believe you and your family will truly enjoy these delights.

❤️What is there to love about these Low-Carb Cheesecake Bites with Almond Flour Crust❤️

• They taste like real cheesecake — rich, creamy, and indulgent without the heavy carbs
• Perfectly portioned bites– so you can enjoy dessert without overdoing it
• Buttery almond flour crust– that adds the perfect crunch
• Smooth cream cheese filling– with a hint of lemon for balance
• Simple ingredients– you probably already have in your kitchen
• Make-ahead friendly– for parties, holidays, or weekly treats
• Satisfies sweet cravings– without the sugar crash

Low-Carb Cheesecake Bites with Almond Flour Crust Ingredients:

 Instructions:

• Preheat the oven to 325°F.
• Make the crust by adding the almond flour, cinnamon, salt, and sweetener to a large bowl, and whisk well. Add the butter and mix thoroughly until it forms a dough.
• Spoon the dough into muffin cups, pressing gently to form a base.
• Bake the crust at 325°F for 6–8 minutes.
• Make the cream cheese filling by whisking the cream cheese until smooth. Add the sweetener and the egg and blend well. Blend in the vanilla extract. Add in the sour cream the lemon juice, then a pinch of salt, and blend until smooth.
• Layer each baked crust with about 1/4 of the cream cheese filling.
• Bake at 325°F for 16–18 minutes, until the filling is set.
• Let the cheesecake bites cool completely before serving.
• Enjoy -they’re so delicious!

Low-Carb Cheesecake Bites with Almond Flour Crust (Easy Keto Dessert)

These Low Carb Cheesecakes bites are made with a buttery almond flour crust and a creamy cream cheese filling with a touch of lemon, these easy bites are rich, satisfying, and perfect for anyone craving a lighter dessert that still feels indulgent.

Print Recipe Pin Recipe

Prep Time 8 hours hrs 5 minutes mins

Cook Time 25 minutes mins

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 155 kcal

Equipment

• 1 Large mixing bowl
• 1 Measuring cups and spoons
• 1 Metal Whisk
• 1 Large Spatula
• 1 Metal Spoon
• 1 Nonstick muffin pan
• 1 Cupcake Liners
• 1 Hand mixer

Ingredients

  

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Almond Flour Crust

• 1 1/2 cup Almond flour
• 1 tsp CINNAMON
• 1 pinch Salt
• 1/4 cup Sweetener
• 6 tbsp Butter

Cheescake Filling

• 8 oz Cream cheese
• 1/2 cup Sweetener
• 1 Large Egg
• 1/2 tsp Vanilla Extract
• 2 tbsp Sour cream
• 1 tbsp Lemon juice
• 1 pinch Salt

Instructions

 

• Preheat the oven to 325°F.
• Make the crust by adding the almond flour, cinnamon, salt, and sweetener to a large bowl, and whisk well. Add the butter and mix thoroughly until it forms a dough.
• Spoon the dough into muffin cups, pressing gently to form a base. Bake the crust at 325°F for 6–8 minutes.
• Make the cream cheese filling by whisking the cream cheese until smooth. Add the sweetener and the egg and blend well. Blend in the vanilla extract. Add in the sour cream the lemon juice, then a pinch of salt, and blend until smooth.
• Layer each baked crust with about 1/4 of the cream cheese filling.
• Bake at 325°F for 16–18 minutes, until the filling is set. Let the cheesecake bites cool completely before serving.
• Enjoy -they’re so delicious!

Video

https://youtu.be/-_kne-YZ3Mk

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 4.5gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 35mgSodium: 75mgPotassium: 110mgFiber: 2gSugar: 0.6gCalcium: 55mgIron: 0.6mg

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Tried this recipe?Let us know how it was!

*NUTRITION DISCLAIMER

Tips for Low-Carb Cheesecake Bites with Almond Flour Crust:

• Bake the crust first. A short prebake of the crust helps set the almond flour crust, so it doesn’t turn soggy once the cheesecake filling is added.
• Don’t overbake the crust. Keep it lightly golden almond flour can brown quickly and continue cooking once filled.
• Use room-temperature cream cheese. This ensures a smooth, lump free cheesecake filling without needing a blender.
• Mix gently after adding the egg. Overmixing can cause cracks in the cheesecake bites as they bake.
• Fill evenly. Use about ¼ cup of filling per cup so all bites bake at the same rate.
• Bake low and slow. A lower temperature keeps the centers creamy and prevents browning or cracking.
• Let them cool completely. Cheesecake firms up as it cools, this helps achieve the perfect bite

Flavor Variations:

• Lemon Blueberry: Add extra lemon zest to the filling and a few fresh or sugar-free blueberries on top before baking.
• Chocolate Swirl: Swirl in sugar-free chocolate syrup or melted dark chocolate for a rich, dessert-style bite.
• Strawberry Cheesecake: Top each bite with a spoon of sugar-free strawberry preserves or fresh diced strawberries.
• Pumpkin Spice: Mix pumpkin purée and pumpkin spice into the filling for a cozy fall version.
• Vanilla Bean: Add vanilla bean paste for a classic, bakery-style cheesecake flavor.
• Cinnamon Roll: Sprinkle cinnamon and a touch of low-carb sweetener over the crust before adding the filling.

Frequently asked questions:

• Can I make these cheesecake bites ahead of time? Yes! These are perfect for meal prep. You can make them 1–2 days in advance and store them in the refrigerator until ready to serve.
• Do I have to use almond flour for the crust? Almond flour works best for a low-carb crust, but you can substitute finely ground pecan or walnut flour if needed.
• Can I use a different sweetener? Absolutely. Any granulated low-carb sweetener like monk fruit, erythritol, or a blend will work well.
• Why are my cheesecake bites soft in the center? They should be slightly soft when removed from the oven and will firm up as they cool and chill.
• Can I freeze these cheesecake bites? Yes! Freeze them in an airtight container for up to 2 months. Thaw overnight in the fridge before eating.
• Do I need a water bath? No water bath is needed. Baking at a lower temperature keeps them creamy without cracking.
• How do I know when they’re done baking? The edges should be set and the centers slightly jiggly. They will finish setting as they cool.
• Are these keto-friendly? Yes, when made with low-carb sweetener and almond flour,

Storing, Freezing & Reheating:

• Storing: Store cheesecake bites in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in a single layer, then transfer to a freezer-safe container or bag for up to 2 months.
• Reheating: These are best enjoyed cold or at room temperature. If you prefer them slightly warm, microwave for 5–10 seconds only.