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Low Carb Cheesecake Bites: A Keto Dessert

One of the first recipes we made when we started the Keto Show six years ago was low carb cheesecake bites. When I first started making the transition into a low carb and keto lifestyle, I found giving up dessert much hard than I do now.

I actually share a birthday with National Cheesecake Day (and Arnold Schwarzenegger). So, I wanted to find a low carb cheesecake recipe that I could enjoy on my birthday. I came across a recipe on mmmketo, a since discontinued keto blog.

Now, six years and almost 70 lbs later, I decided to revisit the recipe. Below you'll find the original recipe video and my slightly updated version I use today.

Low carb cheesecake is easy to make and only involves seven ingredients. If you follow the usual keto macros of 70% fat, 5% carbs, and 15% protein, then here's the breakdown of a single serving of this recipe:

  • 81.4% fat

  • 8.8% total carbs

  • 8.8% protein

The macros above are for the plain cheesecake bites. There are toppings you can add, but toppings will also add calories and carbs to your day. I'll include a topping in the recipe, but be aware that you'll need to add it to whatever you use to track your food as it will increase your carb count.

So, let's get to the recipe.

How to Make Low Carb Cheesecake Bites

You can watch the original recipe video below or scroll down to see the ingredients and directions to make the low carb dessert.

There are two ways to make this recipe. You can use a small baking dish, or you can use a muffin pan. Personally, I like to use a muffin pan. It makes portioning a little easier.

Also, I find these taste better after a day or two in the fridge. Although you can eat these keto desserts immediately.


Plain Cheesecake Bites

  • 35 g butter

  • 30 g almond flour

  • 10 g Splenda (or sweetener of your choice)

  • 5 g fresh lemon juice

  • 5 g vanilla extract

  • 50 g (1) large egg

  • 225 g cream cheese (softened)

Apple Topping

  • 114 g apple (peeled and cubed)

  • 5 g Splenda

  • water (as needed)


  1. Preheat the oven to 300 degrees Fahrenheit.

  2. To make the crust melt the butter and mix it with the almond flour.

  3. Use cupcake tins to make individual bites or use a small baking dish to make one big cheesecake. If you're using cupcake tins, fill the tins evenly and smash the dough down to create an even layer of crust.

  4. Bake for 10 minutes at 300 degrees.

  5. While the crust is baking, make the filling by thoroughly mixing the softened cream cheese, Splenda (or sweetener of your choice, lemon juice, vanilla extract, and egg. We use a stand mixer, but you could do it by hand.

  6. Remove the crust from the oven and set aside.

  7. Once the filling is mixed, evenly distribute it in the cupcake tins.

  8. **Optional** If you are adding topping, now is when you would make the topping, otherwise skip to step 10. Over medium heat, combine the apple and Splenda with 1/4 cup of water. Stir occasionally until the apples form a sauce, adding water as necessary.

  9. Divide the fruit topping evenly amongst your cheesecake. You can put it on top or use a toothpick to stir it into the filling.

  10. Bake for 15 minutes at 300.

  11. Raise the temperature to 350 and bake for another 10 minutes.

  12. Serve and enjoy, or place in the fridge to enjoy over the next week.

Personally, I think they're better next day, but that's just me.


This recipe makes 6 low carb cheesecake bites.

**NOTE** I got these numbers after putting all the ingredients we used into my calorie tracker. I use Cronometer. Be sure to add this recipe to what you use to track your macros with the brand of ingredients you use for the most accurate count.

Per serving:

  • Calories: 196.2

  • Fat: 20g

  • Net Carbs: 4.9g

  • Carbs: 5.4g

  • Fiber: 0.5g

  • Protein: 4.8g

We hope you enjoy this recipe! If you make it, we'd love to see it. Tag us on Instagram using @KaitandKeto!


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