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

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.