These Keto Cheesecake Bites are super quick and easy. With just a handful of ingredients they make the best sugar free treat! You could say they’re a deconstructed no bake cheesecake with the crust on the outside and a surprise waiting for you in the centre.

Prep Time
10 mins
Cooling Time
30 mins
Total Time
40 mins
124 kcal



1 cup cream cheese 240g

1 tsp vanilla extract

3 tbsp powdered erythritol (So Nourished)

1/2 cup almond flour 50g

12 raspberries 40g

3/4 cup blanched almonds 100g, toasted and chopped fine, or desiccated coconut

Place the cream cheese, vanilla and sweetener in a mixing bowl and stir with a spatula to combine. Add the almond flour and mix again until smooth. Taste and adjust the sweetness to taste.
Line a baking tray with greaseproof paper. Spoon 12 dollops of mixture onto it (it will be too wet to roll at this point). Place in the freezer for 20 – 30 minutes or until firm enough to roll.
Roll the mixture into truffles using your hands and place a raspberry in the middle and press the mixture around to seal the truffle. Roll in crushed toasted nuts or desiccated coconut.
Place back on your baking tray and freeze for 1 – 2 hours or place in fridge and keep there until ready to eat for a softer cheesecake bite. If you freeze, just allow to soften at room temperature to your desired texture.
Net carbs: 1.9g per keto mini cheesecake. Makes 12 servings @35g each.
If the mix accidentally becomes too hard to work with, just allow to soften at room temperature until it is rollable.
Variations:  Use chopped strawberries or blueberries instead of the raspberry.
Store in the fridge for up to 5 days or freezer for 3 months.
Serving: 35g
Calories: 124kcal
Protein: 4.1g
Fat: 12g
Fiber: 1.7g
Sugar: 2g