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Homemade Keto Mini Strawberry Cheesecake Bites

Mini Keto Strawberry Cheesecake Bites

Servings 12


Crust Ingredients

  • 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

Cheesecake Ingredients

  • 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

Strawberry Sauce Ingredients

  • 1 ½ cup strawberries
  • 2 ½ tbsp lakanto monkfruit or your sugar substitute of choice
  • 6 tbsp water
  • 3 tsp lemon juice


Make the Crust

  • Preheat oven to 350°F.
  • 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.

Make the Cheesecake

  • 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.

Make the Strawberry Sauce

  • 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.