These easy keto salted caramel cheesecake bites are the perfect size for portion control and great for a party as a no utensils required keto dessert!
KETO SALTED CARAMEL CHEESECAKE BITES
Making an entire cheesecake can feel a bit like hard work and takes some time in the kitchen. They often serve 12 - 16 and unless you’re feeding a crowd or have lots of space in your fridge, it can feel like overkill.
Cheesecake bites to the rescue! Perfectly portioned in bite sizes and they can frozen too. Just let them soften for a few minutes first so you don’t lose a tooth!
I love to make my keto caramel with Allulose as it really does yield the smoothest, nicest tasting caramel. I’ve tried all the low carb, sugar free sweeteners for caramel and this is still my favorite. You can make with erythritol if you prefer but it will be a little grainier.
Can the Almond Flour Be Swapped?
Yes you can make these cheesecake bites nut free if needed. Simply swap out the almond flour for sunflower seed flour or pumpkin seed flour for the same exact amount as the almond flour used.
HOW TO MAKE THE KETO CARAMEL
INGREDIENTS
You need a low carb sweetener, we used Allulose for the smoothest caramel. You then just need unsalted butter, heavy cream and a pinch of sea salt.
DIRECTIONS
Place the Allulose and butter in a pan. Stir over a medium/ low heat with a spatula, about 2 - 2.5 minutes, until golden. If the butter separates, take off the heat and stir to combine.
On the heat, slowly add the cream while stirring. The mix will bubble so be careful. You can take it off the heat for a few seconds to stir it in if you need to. Sprinkle in a dash of salt.
Cook for about 2 minutes on medium/ low until the caramel starts to thicken and coats the back of a spoon. Turn off the heat and allow to fully cool.
HOW TO MAKE THE KETO CHEESECAKE BITES
INGREDIENTS
You need cream cheese, vanilla extract and almond flour. If you have a nut allergy please read above about swapping the almond flour. If you have a dairy allergy, please read below about how to make these cheesecake bites dairy free.
DIRECTIONS
Mix the cream cheese (or mascarpone), caramel and vanilla extract together using an electric whisk until smooth and just combined. Add the almond flour and whisk to combine.
Don’t over whisk. Taste and you have the option to add a little more powdered sweetener to taste if required.
Freeze for about 40 minutes until the mixture is just hard enough to roll into balls. Roll into individual small balls.
Place on a parchment lined baking tray and freeze for a further 30 minutes until solid.
HOW TO MAKE THE KETO CHOCOLATE SHELL
INGREDIENTS
You need just two ingredients for these easy sugar free chocolate shell coating for the cheesecake bites. Sugar Free Chocolate Chips, the Lily's brand is my favorite and coconut oil melted.
DIRECTIONS
Place the chocolate chips or chocolate pieces and coconut oil in a heat proof glass bowl. Place over a pan filled with a little water and allow to melt, stirring occasionally. Remove from the heat.
Pierce each cheese bite with a toothpick and holding over the bowl of chocolate, spoon over the chocolate until fully coated. Place each cheesecake bite on a parchment lined tray.
Prevent a Chocolate Ring around Bites
Use a toothpick to dip the cheesecake bites into the chocolate and then stick the toothpick into half an apple or turnip to allow the chocolate to dip off the bottom making a cleaner looking bite.
Place in the fridge for at least 10 minutes to harden then remove the toothpicks ready to eat.
Can these be made Dairy Free?
Yes these cheesecake bites can be made dairy free! Just swap out the butter in the caramel for vegan butter and use unsweetened canned coconut milk for the swapping of the heavy cream.
You can find vegan cream cheese at most markets now so that is an easy swap for these cheesecake bites. Check your sugar free chocolate chips for dairy and you will be all set to make a dairy free "cheesecake" bite!
SUGAR FREE SALTED CARAMEL CHEESECAKE BITES
Keto Salted Caramel Cheesecake Bites
Ingredients
Caramel
- ¼ cup granulated allulose or liquid
- 1 tablespoon unsalted butter room temperature
- 3 tablespoons heavy cream
- 1 pinch salt
Salted Caramel Cheesecake Bites
- 1 cup cream cheese (or mascarpone)
- ½ teaspoon vanilla extract sugar-free
- ½ cup almond flour
Coating
- 4 ounces sugar-free chocolate chips Lily's brand or 120 grams
- 1 teaspoon coconut oil
Instructions
Caramel
- Place the allulose and butter in a pan. Stir over a medium/ low heat with a spatula, about 2 - 2.5 minutes, until golden. If the butter separates, take off the heat and stir to combine.
- On the heat, slowly add the cream whilst stirring. The mix will bubble so be careful. You can take it off the heat for a few seconds to stir it in if you need to. Sprinkle in a dash of salt. Cook for about 2 minutes on medium/ low until the caramel starts to thicken and coats the back of a spoon.
- Turn off the heat and allow to fully cool.
Salted Caramel Cheesecake Bites
- Mix the cream cheese (or mascarpone), caramel and vanilla extract together using an electric whisk until smooth and just combined. Add the almond flour and whisk to combine. Don’t over whisk. Taste and option to add a little more powdered sweetener to taste if required.
- Freeze for about 40 minutes until the mixture is just hard enough to roll into balls. Roll into individual small balls. Place on a parchment lined baking tray and freeze for a further 30 minutes until solid.
Chocolate Shell
- Place the chocolate chips or chocolate pieces and coconut oil in a heat proof glass bowl. Place over a pan filled with a little water and allow to melt, stirring occasionally. Remove from the heat.
- Pierce each cheese bite with a toothpick and holding over the bowl of chocolate, spoon over the chocolate until fully coated. Place each cheesecake bite on a parchment lined tray, or to prevent getting a rim on the chocolate, pierce the cocktail stick into half an apple or turnip. Place in the fridge for at least 10 minutes to harden then remove the toothpicks ready to eat.
Storage
- Fridge for up to 4 days. Freezer for 3 months,
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
NANCY S
How much carmel extract, I am guessing same as vanilla extract?
Brenda
Yes, the same amount.
Kristin S.
Can swerve be used in place of allulose? If so, how much?
Brenda
The only problem using Swerve when making caramel is that it will harden and crystalize in the fridge when storing, unlike Allulose, it will stay soft and not crystalize.