Coconut Keto Cheesecake Bites
When you think of keto-friendly desserts, cheesecake might be one of the first that pops into your head. After all, one of the main ingredients is cream cheese, which is on the keto food list.
There are other things to consider (the amount of sugar and carbs in the crust, for example). But it does seem like a reasonable dessert option on a low-carb diet.
So it might surprise you to learn how unhealthy most store-bought and boxed cheesecakes are.
Did you know most store-bought cheesecakes have between 30 and 70 grams of carbohydrates in just one slice ?
That’s definitely not keto-friendly. But with a few tweaks, you can make cheesecake work for your diet.
These keto cheesecake bites are full of healthy fats, contain only 7.5g of carbs per serving, and use sugar-free sweeteners to satisfy your sweet tooth.
Yes – you can have your cake and eat it, too!
Before we show you how to make it, though, let’s look at why you should stop buying cheesecake at the store.
Why You Should Stop Buying Cheesecake And Make This Instead
Not all cheesecakes are equal.
Many out-of-the-box and store-bought cheesecake recipes are filled with unhealthy ingredients and preservatives.
Here’s a list of the ingredients you’ll find in many store-bought cheesecakes:
- Modified corn starch
- High fructose corn syrup
- Hydroxypropyl methylcellulose*
- Sodium caseinate
(*Don’t worry, we can’t pronounce this one either.)
In other words, if you are craving cheesecake while on the keto diet, the homemade route is the way to go.
You can make a keto-friendly alternative that’s full of fat and flavor, lower in carbs, and full of health benefits.
And you can also pronounce all the ingredients.
Speaking of, here are three ingredients that shine in this keto cheesecake bites recipe (besides the cream cheese).
Three All-Star Ingredients In These Keto Cheesecake Bites
1. Coconut Oil
MCTs are the ultimate ketogenic oil. They are shorter than other fatty acids, meaning your body and brain can quickly use them for fuel after digestion.
Several studies also show that consuming a diet rich in MCT oil can help you lose weight .
2. Almond Flour
Almond flour serves as a substitute for regular flour in this recipe. And even though the almonds have been ground into a fine powder, you still get all the benefits of this healthy keto-friendly nut.
- Rich in vitamin E, copper, and magnesium
- Packed with fiber, which helps with digestion and promotes weight loss
- Full of protein, which helps repair muscles and keeps you full longer after meals
You get the same consistency of normal cheesecake without any of the starch or chemicals used to bleach normal flour, plus all of these health benefits.
That’s a win-win-win in our books.
By definition, it’s a sugar alcohol, meaning it occurs naturally in some fruits and other fermented foods but doesn’t have the same response on the body as regular sugar does.
In fact, it contains 70% of the sweetness of regular sugar without any of the negative side effects .
Thanks to erythritol, you can feel good about your decision to make these keto cheesecake bites. You get a sweet, tasty holiday dessert and also get to stay in ketosis!
Now, let’s look at the recipe.
Coconut Keto Cheesecake Bites Recipe
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- 2 tablespoons butter, melted
- ¼ cup coconut oil
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- ⅓ cup KetoLogic Erythritol
- ¼ cup almond flour
- ½ cup chocolate (sugar-free or unsweetened)
- 4 tablespoons coconut flakes, divided
- 2 tablespoons chopped nuts (pecans, walnuts)
- In a medium bowl, mix together the cream cheese, sour cream, erythritol, coconut oil, and butter.
- Once creamed together, add in the almond flour and mix until you have a thick paste.
- Add in 2 tablespoons of coconut flakes and stir until just incorporated.
- Refrigerate the mixture for at least an hour so it sets. This makes it easier to form the balls for dipping.
- In the meantime, melt your chocolate in a microwave in 15-second intervals.
- Once the mixture has chilled, create bite-sized balls and dip in the chocolate.
- Place on parchment and top with remaining coconut flakes and nuts. Keep refrigerated until you are ready to serve.
- Prep Time: 20 minutes
- Yield: 15
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