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Sugar Free Keto Cheesecake Bites

These no-bake cheesecake bites are a quick, creamy, and guilt-free treat perfect for low-carb diets, made with simple ingredients for a delightful dessert that kids will love.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 12 bites
Course: Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 80
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 1 cup full fat cream cheese (240 g) Use at room temperature for best texture.
  • 1 teaspoon vanilla flavor
  • 3 tablespoons powdered keto sweetener Use powdered for even blending.
  • 1/2 cup blanched almond flour (50 g) Gradually fold in for texture.
  • 12 pieces fresh raspberries (about 40 g) For juicy centers.
Coating
  • 3/4 cup blanched almonds, toasted and finely chopped (100 g) Can substitute with unsweetened desiccated coconut.
  • 1 pinch fine sea salt (optional)

Method
 

Preparation
  1. Place the softened cream cheese in a mixing bowl and stir until smooth and creamy.
  2. Add the vanilla flavor and powdered sweetener, then mix until fully combined and glossy.
  3. Fold in the almond flour gradually until the mixture becomes thick and uniform.
  4. Taste the mixture and adjust sweetness if needed.
  5. Line a baking tray with parchment paper.
  6. Spoon the mixture into 12 equal dollops onto the tray.
  7. Place the tray in the freezer until the mixture is firm enough to handle.
Shaping
  1. Remove from the freezer and roll each portion into a smooth ball using your hands.
  2. Press one raspberry into the center of each ball and seal the mixture around it.
  3. Roll each ball in chopped toasted almonds or desiccated coconut until evenly coated.
Chill and Serve
  1. Return the cheesecake bites to the tray and chill in the freezer until firm or refrigerate until ready to serve.
  2. Allow frozen bites to soften slightly at room temperature before eating.

Notes

Serve chilled or slightly softened. Let them sit at room temperature for 5–10 minutes if they come straight from the freezer for a creamier bite. Store tightly covered in the refrigerator for up to 5 days, or freeze for longer storage.