Keto Raspberry Cheesecake Bites

Keto Raspberry Cheesecake Bites

These keto raspberry cheesecake bites are creamy, slightly tangy, and topped with fresh raspberries. They’re perfect for a small low-carb dessert.

Ingredients

Crust

1 cup almond flour

2 tbsp melted butter

1 tbsp powdered keto sweetener

Cheesecake Filling

8 oz cream cheese, softened

¼ cup powdered keto sweetener (erythritol or monk fruit)

1 egg

1 tsp vanilla extract

2 tbsp heavy cream

Raspberry Swirl

¼ cup raspberries

1 tbsp keto sweetener

½ tsp lemon juice

Topping

Fresh raspberries

Optional lemon zest

Instructions

Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.

In a bowl, mix almond flour, melted butter, and sweetener until crumbly. Press about 1 tablespoon into the bottom of each liner to form the crust.

Bake the crust for 5–7 minutes, then let cool slightly.

In another bowl, beat cream cheese, sweetener, egg, vanilla, and heavy cream until smooth and creamy.

In a small saucepan, cook raspberries, sweetener, and lemon juice for a few minutes until soft, then mash slightly.

Spoon the cheesecake mixture over each crust. Add small drops of the raspberry sauce and swirl gently with a toothpick.

Bake for 15–18 minutes until set.

Let cool, then refrigerate for at least 1 hour.

Top each bite with a fresh raspberry and a little lemon zest before serving.

These little keto raspberry cheesecake treats are creamy, fruity, and only a few carbs each. 🍓