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
