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Keto Chocolate Cheesecake Bites - Rich, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • Almond flour
  • Unsweetened cocoa powder
  • Powdered erythritol or powdered allulose
  • Unsalted butter
  • Pinch of salt
  • Vanilla extract
  • For the cheesecake filling:
  • Cream cheese (full-fat, softened)
  • Granulated erythritol or allulose
  • Eggs (room temperature)
  • Heavy cream
  • Unsweetened cocoa powder
  • Vanilla extract
  • Pinch of salt
  • For the chocolate topping (optional but amazing):
  • Sugar-free dark chocolate (chips or chopped bar, 70–85% cacao or labeled keto-friendly)
  • Coconut oil or butter
  • Flaky sea salt (optional, for garnish)

Method
 

  1. Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
  2. Make the crust: Stir together almond flour, cocoa powder, powdered sweetener, and a pinch of salt. Mix in melted butter and vanilla until it looks like damp sand.
  3. Press and par-bake: Press the crust evenly into the lined pan. Bake 8–10 minutes until set. Let it cool slightly while you make the filling.
  4. Beat the cream cheese: In a mixing bowl, beat softened cream cheese until smooth and fluffy. Scrape the bowl so there are no lumps.
  5. Sweeten and flavor: Add granulated sweetener, cocoa powder, vanilla, and salt. Beat until well combined and creamy.
  6. Add eggs and cream: Beat in eggs one at a time on low speed, then mix in heavy cream just until smooth. Do not overmix—that can add air and cause cracks.
  7. Pour and smooth: Pour the filling over the crust. Tap the pan gently on the counter to pop any air bubbles.
  8. Bake: Bake at 325°F (163°C) for 20–25 minutes, or until edges are set and the center has a slight jiggle. The top should look matte, not wet.
  9. Cool gradually: Turn off the oven, crack the door, and let the pan rest for 10 minutes. Then remove and cool to room temperature.
  10. Chill: Refrigerate at least 3 hours, preferably overnight, until fully set.
  11. Add chocolate topping (optional): Melt sugar-free dark chocolate with a little coconut oil or butter until smooth. Spread a thin layer over the chilled cheesecake. Chill 20–30 minutes to set.
  12. Cut into bites: Use the parchment to lift the slab onto a cutting board. Warm a sharp knife under hot water, wipe dry, and cut into small squares.