Gluten-Free,  Keto,  Vegetarian

Cheesecake Bites

I know it sounds too good to be true, but alas a keto friendly dessert. These cheesecake bites are to-die-for. Their moist center topped with just a bit of chocolate sauce will take a bite out of your sweet cravings. 


Cheesecake Filling
  • 16 ounces Cream Cheese
  • 1/4 cup Sour Cream
  • 1/4 cup room temp butter
  • 3 large Eggs
  • 1/2 teaspoon Liquid stevia
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1/2 cup Powdered sweetener
Cheesecake Crust
  • 6 tablespoon room temp butter
  • 1 teaspoon Vanilla extract
  • 1.5 cup blanched almond flour
  • 1/2 teaspoon ground cinnamon
  • 2 Hours
  • 4 Servings
  • 350º
  • Keto, Gluten-Free, Vegetarian


  1. preheat oven to 350 degrees F
  2. For crust cream butter and vanilla extract together.
  3. Mix cinnamon and blanched almond flour
  4. Using hand mixer combine them together this should form a bunch of crumbs. You then in a lined or greased 9×9 baking dish press the crumbs together to form a layered crust
  5. Bake at 350 degrees F for 10-15 minutes checking for light browning of edges
  1. bring cream cheese and butter to room temp
  2. After crust is done cream lower temperature to 250-275 degrees F on oven. Most ovens have a 250 setting
  3. Cream together cream cheese, butter, sour cream, liquid stevia and vanilla extract
  4. add in powdered sweetener and salt, then one at a time add in eggs until filling smooth and free of lumps. Beating on a low speed to avoid too much air
  5. pour filling over crust and place in preheated oven for about an 1 hour and 15 minutes. You are looking for the top to no longer be wet looking. The top shouldn’t be browning either.
  6. Allow to cool once top is set and allow cheesecake to rest and finishing cooking to fully firm up
  7. After cool place in freezer for an hour then remove and cut into squares. Top with a sugar free chocolate and garish with salt or just dig in as is.

Big thanks to Sugarless Crystals for the original recipe!