Description

Rich, velvety, bite-sized keto cheesecake with a crunchy almond flour crust and sugar-free salted caramel drizzle. No baking required, just mix, freeze, and enjoy.

Ingredients

Scale

1 cup (100g) super-fine blanched almond flour
3 tablespoons (42g) unsalted butter, melted
2 tablespoons (20g) granulated erythritol
Pinch of salt
16 oz (450g) full-fat block cream cheese, room temperature
1/2 cup (120ml) heavy cream, full-fat
1 teaspoon vanilla extract
3/4 cup (90g) granulated monk fruit-erythritol blend
1 packet (7g) unflavored gelatin
2 tablespoons cold heavy cream (for blooming gelatin)
1/2 cup (120ml) sugar-free caramel syrup
Flaky sea salt (for sprinkling)
1/4 cup (30g) sugar-free dark chocolate chips (optional)

Instructions

Prep the crust: In a small bowl, mix almond flour, melted butter, erythritol, and salt until it resembles wet sand. Press about 1 teaspoon of mixture into the bottom of each cup in a 24-cavity mini-muffin pan. Pack down tight and set aside.
Bloom the gelatin: Sprinkle gelatin powder over 2 tablespoons of cold heavy cream in a small bowl. Let sit for 5 minutes until rubbery. Microwave for 10-15 seconds until liquid and clear. Do not boil. Set aside to cool slightly.
Whip the filling: Beat room-temperature cream cheese on medium speed for 3-4 minutes until completely smooth. Scrape down sides. Add sweetener, vanilla, and remaining heavy cream. Beat on low until combined, then increase to medium-high and whip for 2-3 minutes until light and fluffy.
Combine: Gently fold the liquid gelatin into the cheesecake mixture with a spatula. Do not overmix.
Fill the cups: Spoon or pipe the filling into the crust-lined cups, filling almost to the top. Smooth tops and tap pan gently to release air bubbles.
Freeze: Place pan in the freezer for at least 2 hours until firm.
Drizzle: Remove from freezer. Drizzle with sugar-free caramel syrup. Immediately sprinkle with flaky sea salt. Press chocolate chips onto top if using.
Set: Return to freezer for 10 minutes to set the drizzle. Pop bites out of the pan and serve.

Notes

The key to this recipe is using room temperature cream cheese to avoid lumps. Gelatin is essential for structure; without it, the bites will be too soft. These can be stored in the freezer for up to 3 months. For dairy-free, use vegan cream cheese and coconut cream, and swap gelatin for agar-agar.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 85
Sugar: 0.5
Sodium: 30
Fat: 7
Saturated Fat: 4
Carbohydrates: 2
Fiber: 0.5
Protein: 2

Keywords: keto, low carb, sugar-free, cheesecake bites, salted caramel, no bake, gluten-free, dessert, keto dessert