Keto Raspberry Cheesecake Bites
Creamy, bite-sized, and bursting with berry flavor, these Keto Raspberry Cheesecake Bites are a low-carb dessert made in just 7 easy steps. Perfect for keto, low-carb, and sugar-free lifestyles.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Silicone mold or mini cupcake liners
- Spatula
- Measuring cups & spoons
Ingredients
- 1 cup cream cheese softened
- ½ cup heavy whipping cream
- ⅓ cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- ½ cup fresh raspberries whole or chopped
- 1 –2 tbsp almond flour or coconut flour optional, for firmness
Instructions
- often Cream Cheese: Allow cream cheese to reach room temperature for smooth blending.
- Whip Cream: In a bowl, whip heavy cream until soft peaks form.
- Mix Base: In another bowl, beat softened cream cheese, sweetener, and vanilla until creamy.
- Combine: Fold whipped cream gently into the cream cheese mixture.
- Add Raspberries: Carefully fold in raspberries to avoid crushing.
- Shape & Chill: Spoon mixture into silicone molds or mini cupcake liners. Chill for 1–2 hours.
- Serve & Enjoy: Remove from molds and enjoy your Keto Raspberry Cheesecake Bites!
Notes
For firmer bites, add almond or coconut flour.
Store in the fridge for up to 5 days or freeze for 2 months.
Try variations with lemon zest, cocoa powder, or sugar-free chocolate drizzle.