The Most Amazing Keto Cheesecake Bites (Low Carb Sugar Free) #keto #lowcarb
Who doesn’t love cheesecake?
And in all honesty cheesecake is probably one of the best low carb desserts when cutting sugar. Something about that dairy!
You’ll Need:
cheesecake filling:- 8 ounces Cream Cheese
- 3 tablespoon Sour Cream
- 2 large Eggs
- 1/2 teaspoon liquid stevia or liquid monk fruit
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1/4 cup Powdered sweetener
cheesecake crust:
- 6 tablespoon room temp butter
- 1 teaspoon Vanilla extract
- 1.5 cup blanched almond flour
- 1/2 teaspoon ground cinnamon
Instructions:
cheesecake crust:- preheat oven to 350 degrees F
- For crust cream butter and vanilla extract together.
- Mix cinnamon and blanched almond flour
- Using hand mixer combine them together this should form a bunch of crumbs. Then in a lined or greased 9x9 baking dish press the crumbs together to form a layered crust
- Bake at 350 degrees F for 10-15 minutes checking for light browning of edges
cheesecake bites:
- bring cream cheese to room temp
- After crust is done. Lower temperature to 250-275ºF on oven. Most ovens have a 250 setting
- Cream together cream cheese, sour cream, liquid stevia and vanilla extract
- add in powdered sweetener and salt, then one at a time add in eggs until filling is smooth and free of lumps. Beating on a low speed to avoid too much air
- pour filling over crust and place in preheated oven for about an 1 hour and 15 minutes. You are looking for the top to no longer be wet looking. The top shouldn't be browning either.
- Allow to cool once top is set and allow cheesecake to rest and finishing cooking to fully firm up
- After cool place in freezer for an hour then remove and cut into squares. Top with a sugar free chocolate and garish with salt or just dig in as is.
NOTES:
- The chocolate isn't needed. In honesty I couldn't really taste it over the cheesecake but it did add a smoother texture overall.
- Cheesecake is cooked on low to prevent cracking of the cake. The cake will have a creamy texture not dense such as a NY cheesecake
- Crust doesn't contain any sweetener to offset the sweetness in the cheesecake. Trust me it works wonders
- Cut cheesecake into bites before adding chocolate. If not when you try to cut you will squish the cheesecake.
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