Keto Chocolate Cheesecake Bites


A few notes about this recipe…

You can use another sweetener other than allulose for the filling portion, but keep in mind that any sweetener containing any amount of erythritol will alter the taste and give a slightly burnt or bitter flavor whenever it’s used to sweeten chocolate.

You’ll need these items to make this delicious dessert:

Keto Chocolate Cheesecake Bites

  • Servings: 12
  • Difficulty: medium
  • Print

Rich, velvety chocolate cheesecakes in bite size form. Perfect for entertaining or meal prep!

Ingredients

CRUST

FILLING

Directions

  1. Preheat the oven to 350F. Prepare the silicone mini muffin mold by placing on a cookie sheet or baking grill underneath, to support the mold, and for easy transfer.
  2. In a food processor pulse pecans, almond flour, sweetener, and salt tillĀ crumbly. You may need to stop and scrape the sides with a spatula several times to make sure all pecan pieces are finely ground. While continuing to pulse, slowly pour in the melted butter until the crumbs become coated. Stop and scrape the sides again if necessary.
  3. Begin dropping rounded teaspoons of the crust mixture into the silicone mold. With the back of a small spoon, press the mixture gently into the bottom of the liners.
  4. Pre-bake for 8 minutes, then remove from the oven and drop the temperature to 325F. Set aside to cool.
  5. In a large mixing bowl on medium speed, beat the cream cheese, allulose, sour cream and heavy cream till smooth and creamy (don’t over-beat). With mixing speed on low, gradually add the melted chocolate chips, collagen powder, cocoa powder and salt. Bring the speed back up to medium and add the egg. Continue until all ingredients are incorporated.
  6. In a small bowl dissolve the espresso powder in the vanilla extract. With mixing speed on low, add the espresso mixture, then beat on med for 1 minute.
  7. Pour filling into the mini cupcake cavities by the rounded tablespoon, or as much as you need to fill almost to the top.
  8. Bake on center rack for 18-20 mins until cheesecakes are firm but still have a slight wobble to them. Don’t worry they’ll set as they cool. Don’t over-bake!
  9. Once cooled transfer to the fridge to chill for a minimum of 2 hours.
  10. Top with desired toppings, keto whipped cream, shaved chocolate, drizzle with melted chocolate. Life hack: save time like me and drizzle with Lakanto Suntella usingĀ a squeeze bottle, no mixing or melting required.

Nutrition Facts
Serving Size 2
Servings Per Container 12

Amount Per Serving
Calories 220 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat g 0%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 4g 16%
Sugars g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Net Carbs=2 per serving (2 cheesecake bites)

*Carb count excludes sugar alcohols and/or sweeteners. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. I try to be accurate, but please feel free to make your own calculations.
Choc Cheesecakes Bites Pin

 

 

 

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