Mini Keto Strawberry Cheesecakes

This low carb mini cheesecake recipe is one of our all-time favorite keto desserts.

These mini cheesecakes have a smooth and super creamy taste with a crunchy biscuit base.

The “little bites of heaven” is what I like to call them. They deliver a delicious, rich and creamy flavor that will keep you wanting more!

This recipe makes 12 flavorful mini cheesecake bites.

How To Make Mini Keto Cheesecake Bites

Making these low carb cheesecakes bites is a very delicate process and require attention to detail.

Ingredients To Make Crust

  • Almond flour
  • Baking powder
  • Vanilla extract
  • Lakanto monkfruit or your favorite sugar substitute
  • Small egg
  • Butter, melted
  • Oat fiber

Ingredients To Make Cheesecake Filling

  • Cream cheese
  • Butter, melted
  • Vanilla extract
  • Lakanto monkfruit or your sugar substitute of choice
  • Lemon juice
  • Eggs
  • Heavy cream

Ingredients To Make Strawberry Sauce

  • Fresh strawberries
  • Lakanto monkfruit or your sugar substitute of choice
  • Water
  • Lemon juice
  • 1 ¾ cup almond flour
  • ¼ tsp baking powder
  • ½ tsp vanilla extract
  • 1 tbsp lakanto monkfruit or your favorite sugar substitute
  • 1 small egg beaten
  • 1 tbsp butter melted
  • ½ tbsp oat fiber
  • 16 oz cream cheese
  • 2 tsp butter melted
  • 4 tsp vanilla extract
  • ½ cup lakanto monkfruit or your sugar substitute of choice
  • 2 tsp lemon juice
  • 2 eggs beaten
  • ¼ cup heavy cream
  • 1 ½ cup strawberries
  • 2 ½ tbsp lakanto monkfruit or your sugar substitute of choice
  • 6 tbsp water
  • 3 tsp lemon juice

Mini Keto Strawberry Cheesecakes: Instruction

  • Add all the crust ingredients in a mixer or by mix hand until well incorporated and you have a consistent crust-like texture.
  • Prepare a non-stick 12 mold muffin pan. Add 1 Tbsp of crust per mold then press the crust into the bottom of the mold with your hands.
  • Bake crust for 20 minutes.
  • Combine all cheesecake ingredients and mix until very well incorporated. You will want a smooth and creamy consistency.
  • Once the crust is ready and has already cooled down, evenly scoop and pour cheesecake mixture among the 12 molds.
  • Important Step– Place the cheesecake on the top rack and a large baking dish with water on the bottom rack. This helps to prevent cheesecakes from cracking.
  • Bake for 18-20 minutes at 350°F
  • Cool for at least 10 minutes. Cover then refrigerate for a few hours. For best results refrigerate overnight.
  • Heat up a sauce pan then add all the strawberry sauce ingredients. Mix to combine then bring to a boil.
  • Then turn down the heat and simmer for 10-15 minutes. Stir frequently.
  • Let it cool and rest before serving.
  • Just before serving, top each mini cheesecake with 1 tbsp of strawberry sauce.
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