Berry Keto Cheesecake Bites
This tastes just like an authentic New York style cheesecake. People won’t even know it’s keto!
I have never tried to bake cheesecake, it always seemed impossible. So I started small with these berry keto cheesecake bites, I figured muffin tin bites would be easier and they were! Now with a little more familiarity in the keto kitchen (honestly and the same 5 baking items) I had the confidence to bake these lil guys! Made them for 4th of July so they have strawberries and blueberries (mainly for color). If you want to bring the sugar and carb content down, leave out the berries. It’s an authentic bite of NY cheesecake!
So… Berry Keto Cheesecake Bites?
I’m excited for Berry Keto Cheesecake Bites! Are you? If you’ve been following my blog you know I love diving a little deeper into the topics I write about. As a New Yorker, I’ve had my fair share of cheesecake and this recipe is SPOT ON. Yes, yes I know NY cheesecake has no toppings — I added to make this festive ok? We don’t need the cheesecake police here! Want to know more about the origins of New York Cheesecake? This cheesecake keeps me in ketosis and pumping ketones!
Where the heck is cheesecake from?
People have been baking cheesecake longer thank you think. We know that cheesecake was already a popular dish in ancient Greece. The writer Athenaeus is credited for writing the first Greek cheesecake recipe in 230 A.D. The recipe back then was super simple! You took flour, wheat, honey and cheese, formed it into a cake and baked it! Small cheesecakes were said to have been served to athletes during the first Olympic Games held in 776 B.C.
What about NY Cheesecake?
New York cheesecake the pure, unadulterated cheesecake made with pure cream cheese, cream, eggs, and sugar. No fancy ingredients added either to the cheesecake or on top of it.
Cream cheese was an American addition to the cake. As history tells it, a New York dairy farmer in 1872 was attempting to replicate a Neufchatel cheese. He accidentally created what we now know as American cream cheese. Then, the cheese was then packaged in foil and distributed to local stores, as the cheese we now know as Philadelphia Cream Cheese.
Okay, so how do I make it?
Prep 20 minutes
Cook 25 minutes
Ready in 45 minutes
3 tbsp ghee
1 tbsp confectioner’s allulose
3/4 cup fine almond flour
1/2 cup Allulose
453.6 oz cream cheese
1/4 cup heavy cream
2 large eggs
1 tbsp juice of lemon
1 tsp vanilla extract
1/2 cup blueberries
5g Net Carbs
6g Total Carbs
- Prep your ingredients. Make sure your cream cheese, eggs, heavy cream are room temperature. Measure out your other ingredients and set aside. Preheat the oven to 350 F and prepare a muffin tin for 12 muffins. Place paper muffin liners in each and set aside.
- Start making the crust. Mix together your melted butter and sweetener until dissolved. Then, add almond flour to form a dough.
- Put an even layer of the crust at the bottom of each liner. It should make a thin cookie shape at the bottom of each muffin tin. This will pre-bake as your base in the oven for 5 minutes and continue to bake with the filling after. When prepped, bake the crust for 5 minutes at 350 F and remove from the oven and let cool. Keep the crust and liners in the muffin tins, just set aside.
- Start making your filling. Add cream cheese and sweetener to standing mixer bowl. Mix until fluffy and well incorporated. Add the heavy cream, lemon juice, and vanilla and beat on high until mixed well. Add each egg, one at a time, do not over work them. Use a spatula to gently fold the berries in if you wish. Then take your batter and evenly distribute among the muffin tin. Don’t worry you can fill it all the way to the top.
- Bake the cheesecake bites at 350 for 20 minutes, take out and chill in the fridge, covered, for at least 8 hours. Serve chilled and top with berries if you’d like!