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:
- A stand mixer or hand mixer with a beater attachment.
- A silicone mini muffin pan, alternatively a metal mini muffin pan can be used but be sure to line with mini muffin liners.
Keto Chocolate Cheesecake Bites
Rich, velvety chocolate cheesecakes in bite size form. Perfect for entertaining or meal prep!
- 1 cup pecan halves (I used this brand)
- 1.5 tbsp almond flour (I used this brand)
- 1.5 tbsp melted unsalted butter
- 1.25 tbsp granulated sweetener (I used this brand)
- pinch of salt (I used this brand)
- 8 oz. full fat cream cheese
- 1/2 cup allulose (I used this brand)
- 2 tbsp full fat sour cream
- 1 scoop K-Nutri collagen powder
- 2 tbsp heavy whipping cream
- 3 oz melted, no sugar added milk chocolate (I used this brand)
- 1 tbsp unsweetened cocoa powder (I used this brand)
- 1/8 tspn salt (I used this brand)
- 1 egg
- 1 tspn vanilla (I used this brand)
- 1/8 tspn espresso or instant coffee (I used this brand)
- 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.
- In a food processor pulse pecans, almond flour, sweetener, and salt till 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.
- 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.
- Pre-bake for 8 minutes, then remove from the oven and drop the temperature to 325F. Set aside to cool.
- 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.
- 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.
- Pour filling into the mini cupcake cavities by the rounded tablespoon, or as much as you need to fill almost to the top.
- 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!
- Once cooled transfer to the fridge to chill for a minimum of 2 hours.
- Top with desired toppings, keto whipped cream, shaved chocolate, drizzle with melted chocolate. Life hack: save time like me and drizzle with Lakanto Suntella using a squeeze bottle, no mixing or melting required.
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.