These low carb strawberry cheesecake bites are one of those treats that are hard to believe fit into a keto lifestyle. They taste rich, creamy, and a little fruity, like a proper cheesecake, just in a small, easy-to-eat size.
If you follow a low carb or keto diet, finding a dessert that actually satisfies a sweet craving can be tough. Most store-bought options are loaded with sugar, and a lot of homemade recipes just don’t taste right. These bites are different.
They have a simple almond flour crust on the bottom, a smooth cream cheese filling with fresh strawberries folded in, and a strawberry half on top. Simple ingredients, great result.
The whole recipe uses erythritol as a sweetener instead of sugar, so the carb count stays low without giving up the sweetness you want from a dessert like this.
They do need a few hours in the fridge to set properly, so they are a great make-ahead option. Prep them the night before, and they are ready when you need them.
Why You’ll Love This Recipe
A Real Dessert That Fits Your Macros – These cheesecake bites use almond flour and erythritol instead of sugar and regular flour, so you get a genuinely satisfying dessert without blowing your carb limit for the day.
Perfectly Portioned for Keto Snacking – Because they’re made in a muffin tin, each bite is already its own individual serving, which makes it super easy to track exactly how much you’re eating without any guesswork.
The Almond Flour Crust Actually Tastes Amazing – A lot of people worry that low carb crusts will taste like cardboard, but this buttery almond flour base has a rich, slightly nutty flavor that pairs really well with the creamy cheesecake filling.
Fresh Strawberries Keep It Feeling Light – The diced strawberries folded into the filling and the fresh strawberry half on top give these bites a fruity brightness that stops them from feeling too heavy or overly rich.
Ingredients
For the Crust
- 1 cup Almond Flour
- 2 tbsp Unsalted Butter, melted
- 1 tbsp Granular Erythritol
For the Filling
- 16 oz Cream Cheese, softened
- 1/3 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 large Egg
- 1/2 cup Fresh Strawberries, finely diced
- 6 medium Fresh Strawberries, halved (for topping)
How to Make
Step 1
Preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
Step 2
Mix the almond flour, melted butter, and granular erythritol together until it resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake the crusts for 8 minutes, then remove and let cool while you prepare the filling.
Step 3
Beat the cream cheese and powdered erythritol together with an electric mixer until completely smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through. Add the vanilla extract and the egg, then beat on low speed just until incorporated.
Step 4
Gently fold the finely diced strawberries into the batter with a spatula. Divide the filling evenly among the muffin cups, filling each about three-quarters full.
Step 5
Bake for 18 to 20 minutes, until the edges are set but the centers still have a very slight wobble. Turn the oven off, crack the door open, and let the cheesecake bites cool inside for 10 minutes.
Step 6
Remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours or overnight. Top each bite with a strawberry half before serving.
Helpful Tips
Soften the Cream Cheese All the Way
Cold cream cheese will leave you with a lumpy filling that never fully smooths out, no matter how long you beat it. Pull it out of the fridge at least an hour before you start.
If you forget, unwrap the blocks and microwave them for about 20 seconds at a time until they feel soft when you press them. You want it soft enough that it almost gives way under your finger.
This one step makes a huge difference in how smooth and creamy the final filling turns out.
Press the Crust Down Firmly
When you press the almond flour crust into the liners, use the bottom of a small glass or a spoon and really pack it in tight. If the crust is loose, it will crumble apart the second you try to pick up the bite.
A firm, compact crust holds together and gives you that solid base that makes these easy to eat by hand, which is kind of the whole point of making them bite-sized.
Pat the Strawberries Dry Before Folding Them In
Fresh strawberries release a lot of water, and if you just dice them and toss them straight into the batter, that extra moisture can make the filling runny and cause it to not set properly.
After you dice them, lay them on a paper towel and blot them dry before folding them into the cream cheese mixture. This is a small step but it really helps the filling bake up firm and creamy instead of watery.
Frequently Asked Questions
Can I use a sugar substitute other than erythritol?
Yes, you can swap erythritol for other keto-friendly sweeteners like monk fruit sweetener or allulose. These work well in both the crust and the filling without affecting the texture much.
Just avoid using regular sugar or coconut sugar if you want to keep these low carb. Also, if you use a sweetener blend that already includes erythritol, use the same amounts listed in the recipe.
Low Carb Strawberry Cheesecake Bites
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
- Mix the almond flour, melted butter, and granular erythritol together until it resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake the crusts for 8 minutes, then remove and let cool while you prepare the filling.
- Beat the cream cheese and powdered erythritol together with an electric mixer until completely smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through. Add the vanilla extract and the egg, then beat on low speed just until incorporated.
- Gently fold the finely diced strawberries into the batter with a spatula. Divide the filling evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until the edges are set but the centers still have a very slight wobble. Turn the oven off, crack the door open, and let the cheesecake bites cool inside for 10 minutes.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours or overnight. Top each bite with a strawberry half before serving.