Mini Keto Cheesecake Bites with Strawberry Glaze

Mini Keto Cheesecake Bites with Strawberry Glaze

These mini keto cheesecake bites are the impeccable serving size and are great to make for any occasion! No need to fuss with slicing up a full-size cheesecake – all you have to do is just grab one of these bites, and you’re good to go. Bet ya can’t eat just one though, they’re attractive addicting!

Delicious keto-friendly cheesecake bytes filled with cream cheese and topped with strawberry glaze.

Mini Keto Cheesecake Bites with Strawberry Glaze


For the crust:

  • 1 cup almond flour
  • 2 tablespoons keto sweetener, I used Monk Fruit
  • 3 tablespoons butter, melted

Cheesecake filling:

  • 16 oz. cream cheese, room temperature
  • 1/2 cup keto sweetener, I used Monk Fruit
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt

Strawberry glaze:

  • 1 lb. strawberries, sliced
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon keto sweetener


First, preheat the oven to 325 degrees. Line a standard twelve -12- cup cupcake pan with cupcake liners and set aside.

To make the crust:

Then In a mixing ball, combine almond flour, keto sweetener, and melted butter.

Mini Keto Cheesecake

After Scoop a tablespoon size of crust into each cupcake liner. Press down the crust with the back of a spoon firmly. Set aside.

Making the filling:

In a big mixing bowl, add in cream cheese, beat with an electric mixer until smooth. Add in keto sweetener, salt, and egg and mix until incorporated. Mix in vanilla and lemon zest.

After Scoop out about 2-3 tablespoons of cream cheese filling and add to cupcake liner. Repeat the process until all cupcake liners are filled.

Bake in the oven for twenty -20- minutes. Remove from oven and allow mini cheesecakes to cool totally. Once cooled, put in the fridge for 1-2 hours to firm up before serving.

To make the strawberry glaze:

In a saucepan, add in sliced strawberries, water, lemon juice, and keto sweetener. Simmer on low for twenty -20- minutes. Remove from stove top and allow cooling down.

Add a dollop of strawberry glaze onto each mini cheesecake and serve.

Store leftovers in the fridge in a sealed container.


Yield: 12, Serving Size: 1

Amount Per Serving: 231.0 Calories | 20.7 Fat | 16.9g Total Carbs | 1.8g Fiber | 3.8g Sugar | 10.1g Erythritol | 4.9g Protein | 5.0g Net Carbs

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