Low Carb Nutty Cheesecake Bites
Indulge in the creamy, nutty perfection of these Low Carb Nutty Cheesecake Bites—an irresistible no-guilt treat! These mini delights combine a buttery almond flour and pecan crust with a velvety cream cheese filling, lightly sweetened with a low-carb sweetener for a keto-friendly indulgence. Garnished with a sprinkle of chopped mixed nuts, they deliver the perfect balance of crunch and creaminess in every bite. Ready in just 30 minutes (including prep and bake time), they're an easy dessert or snack that's as convenient as it is delicious. Whether you're hosting a party or treating yourself, these bite-sized cheesecakes are a crowd-pleasing, low-carb solution that keeps cravings in check and taste buds happy.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Finely chopped pecans or walnuts
- 4 tablespoons Butter
- 8 ounces Cream cheese
- 0.75 cup Granulated low-carb sweetener (e.g., erythritol or monk fruit)
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
- 0.25 cup Chopped mixed nuts (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it with non-stick spray.
In a small microwave-safe bowl, melt the butter (about 20-30 seconds).
In a mixing bowl, combine almond flour, chopped pecans or walnuts, and melted butter. Stir until it forms a crumbly but moist mixture.
Spoon roughly one tablespoon of the crust mixture into each mini muffin cup, pressing it down firmly to form the base layer.
Bake the crusts in the preheated oven for 8-10 minutes, or until lightly golden. Remove and allow them to cool completely.
Meanwhile, in a medium mixing bowl, beat the cream cheese and sweetener together using a handheld or stand mixer until smooth and creamy, about 2 minutes.
Add the vanilla extract and heavy cream to the cream cheese mixture and beat again until well combined and fluffy.
Once the crusts are cool, spoon or pipe the cream cheese mixture evenly over the crusts, filling the muffin cups to the top.
Sprinkle the chopped mixed nuts over the tops of the cheesecake bites for garnish.
Refrigerate the cheesecake bites for at least 1 hour to set before serving.
Carefully remove the bites from the muffin tin and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 16.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 505 mg | 39% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
