Keto Salted Caramel Cheesecake Bites – Creamy, Sweet, and Perfectly Snackable

These cheesecake bites are everything you want in a low-carb dessert: creamy, rich, and just sweet enough. They’re easy to make, freeze beautifully, and taste like a treat from a fancy bakery. If you love caramel but need to keep sugar in check, these bites will hit the spot.

Make a batch once, and you’ll have a quick dessert ready whenever a craving hits.

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Keto Salted Caramel Cheesecake Bites - Creamy, Sweet, and Perfectly Snackable

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the crust: 1 1/2 cups fine almond flour
• 3 tablespoons powdered erythritol or allulose
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• For the cheesecake filling: 16 ounces cream cheese, softened
• 1/2 cup powdered erythritol or allulose
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• Pinch of salt
• For the keto salted caramel: 1/2 cup allulose (preferred for smooth caramel) or a blend of erythritol and allulose
• 2 tablespoons butter
• 1/3 cup heavy cream, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon flaky sea salt (to taste)
• Equipment: Mini muffin pan (24-count) or an 8x8-inch pan
• Paper liners or silicone molds
• Hand mixer or stand mixer
• Small saucepan

Method

 

1. Prep your pan. Line a mini muffin pan with paper liners or use silicone molds. Preheat the oven to 325°F (163°C).
2. Make the crust. In a bowl, mix almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it feels like damp sand.
3. Press and pre-bake. Divide the crust mixture evenly among the wells. Press firmly with the back of a spoon. Bake 6–8 minutes until lightly golden. Let cool while you make the filling.
4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese until smooth and fluffy, about 1–2 minutes. Avoid lumps for a silky texture.
5. Add sweetener and flavor. Beat in powdered sweetener, vanilla, and a pinch of salt. Scrape down the bowl as needed.
6. Mix in eggs and sour cream. Add eggs one at a time on low speed, just until combined. Mix in sour cream until smooth. Do not overmix.
7. Fill the cups. Spoon the batter over the crusts, filling almost to the top. Tap the pan gently to remove air bubbles.
8. Bake the bites. Bake 12–15 minutes, until edges are set and centers still have a slight jiggle. Turn the oven off, crack the door, and let them sit 5 minutes.
9. Cool completely. Move the pan to a rack. Once cool, chill at least 2 hours for best texture.
10. Make the keto caramel. In a small saucepan over medium heat, add allulose. Stir as it melts and turns golden. Add butter; whisk until smooth. Slowly whisk in heavy cream (it will bubble). Simmer 2–3 minutes until slightly thickened. Remove from heat, stir in vanilla and salt. Let it cool to a pourable, glossy consistency.
11. Top and finish. Spoon or drizzle caramel over each chilled cheesecake bite. Add a tiny pinch of flaky sea salt on top if you like a stronger salty-sweet finish.
12. Chill to set. Refrigerate 15–30 minutes so the caramel firms up slightly. Serve cold or just cool.

What Makes This Recipe So Good

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• Low-carb and sugar-free: Made with keto-friendly sweeteners, so you can enjoy the caramel flavor without the sugar spike.
• Small but satisfying: Bite-sized portions deliver rich flavor without overdoing it.
• Easy prep: Simple steps and everyday tools—no water bath or complicated techniques.
• Great texture: Silky cheesecake center with a buttery almond crust and a glossy salted caramel sauce on top.
• Meal-prep friendly: They keep well in the fridge and freeze perfectly for quick desserts.

What You’ll Need

• For the crust:
  • 1 1/2 cups fine almond flour
  • 3 tablespoons powdered erythritol or allulose
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
• For the cheesecake filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup powdered erythritol or allulose
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream
  • Pinch of salt
• For the keto salted caramel:
  • 1/2 cup allulose (preferred for smooth caramel) or a blend of erythritol and allulose
  • 2 tablespoons butter
  • 1/3 cup heavy cream, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon flaky sea salt (to taste)
• Equipment:
  • Mini muffin pan (24-count) or an 8×8-inch pan
  • Paper liners or silicone molds
  • Hand mixer or stand mixer
  • Small saucepan

How to Make It

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1. Prep your pan. Line a mini muffin pan with paper liners or use silicone molds. Preheat the oven to 325°F (163°C).
2. Make the crust. In a bowl, mix almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it feels like damp sand.
3. Press and pre-bake. Divide the crust mixture evenly among the wells.

   Press firmly with the back of a spoon. Bake 6–8 minutes until lightly golden. Let cool while you make the filling.

4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese until smooth and fluffy, about 1–2 minutes.

   Avoid lumps for a silky texture.

5. Add sweetener and flavor. Beat in powdered sweetener, vanilla, and a pinch of salt. Scrape down the bowl as needed.
6. Mix in eggs and sour cream. Add eggs one at a time on low speed, just until combined. Mix in sour cream until smooth.

   Do not overmix.

7. Fill the cups. Spoon the batter over the crusts, filling almost to the top. Tap the pan gently to remove air bubbles.
8. Bake the bites. Bake 12–15 minutes, until edges are set and centers still have a slight jiggle. Turn the oven off, crack the door, and let them sit 5 minutes.
9. Cool completely. Move the pan to a rack.

   Once cool, chill at least 2 hours for best texture.

10. Make the keto caramel. In a small saucepan over medium heat, add allulose. Stir as it melts and turns golden. Add butter; whisk until smooth.

    Slowly whisk in heavy cream (it will bubble). Simmer 2–3 minutes until slightly thickened. Remove from heat, stir in vanilla and salt.

    Let it cool to a pourable, glossy consistency.

11. Top and finish. Spoon or drizzle caramel over each chilled cheesecake bite. Add a tiny pinch of flaky sea salt on top if you like a stronger salty-sweet finish.
12. Chill to set. Refrigerate 15–30 minutes so the caramel firms up slightly. Serve cold or just cool.

Keeping It Fresh

• Refrigerator: Store in an airtight container for up to 5 days.

  Keep layers separated with parchment to protect the caramel.

• Freezer: Freeze on a sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight or at room temperature for 20–30 minutes.
• Best texture: Serve chilled. The caramel stays smooth and the cheesecake holds its shape.

Benefits of This Recipe

• Keto-friendly: Low net carbs, high satisfaction—ideal for managing cravings without derailing your goals.
• Portion control built in: Small bites make it easier to track macros.
• Customizable: Easy to switch toppings or adjust sweetness.
• Entertaining made simple: Perfect for parties, holiday trays, or make-ahead desserts.
• No special skills required: Straightforward steps with reliable results.

Common Mistakes to Avoid

• Using cold ingredients: Cold cream cheese leads to lumps.

  Let cream cheese and eggs come to room temperature.

• Overmixing after adding eggs: This can create air bubbles and cracks. Mix on low just until combined.
• Overbaking: Cheesecake should look slightly jiggly in the center. Overbaking dries it out.
• Grainy caramel: Allulose gives a smoother caramel than erythritol.

  If using erythritol, expect a slightly cooler, more crystalline finish.

• Skipping the chill: The flavor and texture improve after chilling. Give it time to set.

Alternatives

• No-bake option: Skip the eggs. Blend 16 oz cream cheese, 1/2 cup sweetener, 1 tsp vanilla, and 1/2 cup heavy cream until thick.

  Use the same crust but chill instead of baking. Set in the fridge 4–6 hours, then top with caramel.

• Coconut crust: Swap half the almond flour for unsweetened shredded coconut for a toasty flavor.
• Dairy-light version: Use lactose-free cream cheese and butter, or try a blend of cream cheese with coconut cream. Note: flavor and set may vary.
• Nut-free crust: Use sunflower seed flour in place of almond flour, 1:1 by volume.

  Add a touch more sweetener if needed.

• Toppings: Add chopped toasted pecans, a few sugar-free chocolate chips, or a swirl of caramel before baking for a marbled look.

Can I Make These in a Regular Muffin Pan?

Yes. Bake time will increase to about 18–22 minutes. You’ll get larger portions, so adjust macros if you track them.

What Sweetener Works Best?

Allulose is the most reliable for smooth caramel and a non-gritty finish.

For the cheesecake and crust, powdered erythritol, allulose, or a blend all work well.

How Do I Prevent Cracks?

Use room-temperature ingredients, avoid overmixing after adding eggs, and don’t overbake. Letting the bites cool gradually helps, too.

Can I Make the Caramel Ahead?

Absolutely. Store it in the fridge up to one week.

Warm gently until pourable before topping.

Are These Gluten-Free?

Yes. Almond flour replaces wheat flour, and there’s no gluten in the filling. Always check labels on sweeteners and extracts to be safe.

How Many Carbs Per Bite?

Exact macros vary by brand and size, but most mini bites land around 2–3 net carbs each when made with allulose and almond flour.

Use your specific ingredients to calculate accurately.

In Conclusion

Keto Salted Caramel Cheesecake Bites bring rich, creamy flavor with a gorgeous sweet-salty finish, all while keeping carbs low. They’re simple to make, easy to store, and perfect for desserts, parties, or a quick treat after dinner. Make a batch, stash some in the freezer, and enjoy a dessert that feels special without the sugar crash.