Keto Cream Cheese Bites

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These keto cream cheese bites are a flavorful pumpkin dessert with cheesecake filling. Make my almond flour keto cheesecake bites today.

Keto Cream Cheese Bites

Indulging in desserts while maintaining a low carb or keto diet can seem like a daunting task. However, almond flour serves as a fantastic alternative to traditional wheat flour, allowing us to create scrumptious desserts that align with our dietary goals. Almond flour is not only low in carbs but also packed with healthy fats and proteins, making

it a perfect fit for keto diets. Make sure you get this keto sweetener.

When it comes to taste, almond flour delivers a subtly sweet, nutty flavor that enhances any dessert. Its light, fluffy texture makes it ideal for creating delicate pastries or moist and lush cakes. It’s a versatile ingredient that allows us to explore a wide array of delicious recipes without compromising our low-carb or keto lifestyle.

One such delightful almond flour creation is these Keto Cheesecake Bites. These bites are the epitome of guilt-free indulgence. Filled with a velvety cream cheese center and a hint of pumpkin, they satisfy sweet cravings without loading up on carbs. They are not just easy to make, but also quite tasty and perfect for anyone on a keto diet. This recipe proves that desserts can be both healthy and delicious.

You may like these keto cinnamon bread bites.

How many carbs in these keto cream cheese bites?

There are only 2 net carbs in these keto cheesecake bites. It fits into the keto or low carb diet easily.

Is cream cheese good for keto?

Absolutely, it is an excellent choice for a keto diet. It’s high in fats, which are the main source of energy on a keto diet, and low in carbohydrates. This makes it an ideal ingredient for creating keto-friendly desserts like these delicious cheesecake bites.

Moreover, cream cheese adds a creamy, rich texture and taste to the dishes it’s incorporated in. Its smooth and thick consistency makes it a versatile ingredient.

From savory dishes to desserts, cream cheese can be used in a variety of recipes while ensuring you stay within your daily carb limit. In this keto cheesecake bites recipe, it adds a delectable creaminess to the cheesecake bites that perfectly complements the nutty flavor of the almond flour.

What’s in the cream cheese mixture?

The mixture in this recipe is a delightful blend of flavors that brings together both creaminess and sweetness. It contains cream cheese, pumpkin, Swerve sweetener, and a sprinkle of pumpkin pie spice.

The creamcheese provides the rich and creamy texture that makes these bites so indulgent. The swerve sweetener adds just the right amount of sweetness to these keto cheesecake bites without any added carbs, making it perfect for a keto diet.

Finally, the pumpkin pie spice gives a warm, spicy note that beautifully complements the sweetness and creaminess of the other ingredients. Together, these three simple components create a luscious mixture that’s irresistible in every bite.

What is Swerve sweetener?

Swerve sweetener is a popular choice among individuals adhering to a low-carb or keto diet. It’s a natural, zero-calorie powdered sweetener derived from fruits and vegetables.

Unlike regular sugar, Swerve doesn’t affect blood sugar or insulin levels, making it ideal for those on a keto diet.

It measures cup-for-cup just like sugar, so it’s easy to use in recipes. Its taste and texture are also remarkably similar to sugar, ensuring that your dessert retains the sweet, familiar flavor you love, without the extra carbs. I use this sugar free sweetener often in dessert cuisine recipes on this blog.

Tools / equipment needed

You will need a large mixing bowl, rolling pin, parchment paper and a baking sheet.

Make sure you get this keto sweetener.

Ingredients for almond flour crust

1 ½ C. Almond flour
1 Large egg
3 oz. Full fat cream cheese
1 tsp. Baking powder
3 Tbsp. Swerve confectioners sugar substitute
2 C. Shredded mozzarella cheese
¼ tsp. Xanthan gum
1 tsp. Vanilla extract
½ tsp. Pumpkin pie spice

Ingredients for cheesecake bites filling

⅓ C. Pumpkin puree
3 oz. Full fat creamcheese softened
1 tsp. Pumpkin pie spice
3 Tbsp. Swerve confectioners sugar substitute (Make sure you get this keto sweetener.)

Optional: Add a bit of cocoa powder to the filling if you want chocolate cheesecake bites. You could also add vanilla extract if you like.

How to make low carb cheesecake bites

Place the 3 oz softened cream cheese and mozzarella cheese into a microwave safe bowl or container, and heat for 30 seconds at a time until completely melted.

Add the mixture to a mixing bowl along with the remaining crescent ingredients. Knead the mixture well until well combined.

Chill the dough in the freezer for 30 minutes.

Blend together the filling ingredients until smooth.

Roll the chilled dough out between two pieces of parchment paper until about ⅛ of an inch thick.

Cut the dough into small triangles, where the base is about 2 inches long.

Spread some cheesecake mixture on each triangle of dough, and roll the dough closed over it, starting with the thickest part of the triangle.

Place the mini crescents on a parchment lined baking sheet. Bake keto cheesecake bites for 13-15 minutes, or until lightly browned and cooked through.

How to serve keto cheesecake bites

After you’ve removed the cheesecake bites from the oven, it’s vital to let them cool down to room temperature. This step ensures that the bites maintain their shape and texture.

Just leave them on a wire rack or the baking sheet, resisting the temptation to dig in immediately. Patience is key here; as the bites cool, their flavors will develop even more, leading to a more enjoyable eating experience.

Optional toppings for cheesecake bites

You can melt sugar free chocolate chips and drizzle the chocolate over the top. Make sure you use keto chocolate for the melted chocolate. It needs to be sugar free chocolate.

Or, you can add a few fresh berries. Just be aware that the berries will increase the carbs.

You can dust Swerve powdered sweetener over the top of your keto mini cheesecake bites.

Top with heavy cream whipped cream.

Expert Tips

Cheese Consistency: Make sure your cream cheese is adequately softened before mixing it with the other ingredients. This will ensure a smoother, creamier texture for your filling.

Dough Thickness: When rolling out your dough, aim for a consistent thickness. This will help your cheesecake bites to bake evenly and maintain their shape.

Serving Temperature: Serve your cheesecake bites chilled. Not only does this enhance the flavor, but it also makes them easier to handle and eat.

More healthy dessert recipes

If you enjoyed these keto cream cheese bites, I hope you will try these healthy recipes next.

Almond flour chocolate cupcakes

Almond flour mug cake

Yield: 16

Keto Cream Cheese Bites

Print

These keto cream cheese bites are a flavorful pumpkin dessert with cheesecake filling. Make my almond flour keto cheesecake bites today.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the crescents:

• 1 ½ C. Almond flour
• 1 Large egg
• 3 oz. Cream cheese
• 1 tsp. Baking powder
• 3 Tbsp. Swerve confectioners sugar substitute
• 2 C. Shredded mozzarella cheese
• ¼ tsp. Xanthan gum
• 1 tsp. Vanilla extract
• ½ tsp. Pumpkin pie spice

For the filling:

• ⅓ C. Pumpkin puree
• 3 oz. Cream cheese softened
• 1 tsp. Pumpkin pie spice
• 3 Tbsp. Swerve confectioners sugar substitute

Instructions

1. Place the 3 oz cream cheese and mozzarella cheese into a microwave safe bowl or container, and heat for 30 seconds at a time until completely melted. 
2. Add the mixture to a mixing bowl along with the remaining crescent ingredients. Knead the mixture well until well combined. 
3. Chill the dough in the freezer for 30 minutes. 
4. Blend together the filling ingredients until smooth. 
5. Roll the chilled dough out between two pieces of parchment paper until about ⅛ of an inch thick. 
6. Cut the dough into small triangles, where the base is about 2 inches long. 
7. Spread some filling on each triangle of dough, and roll the dough closed over it, starting with the thickest part of the triangle. 
8. Place the mini crescents on a parchment lined baking sheet. Bake for 13-15 minutes, or until lightly browned and cooked through.