Indulge your sweet tooth without the guilt with these irresistible Low Carb Cheesecake Bites! Perfectly creamy and oh-so-delicious, these bite-sized treats are not only a dream for dessert lovers but also a fantastic option for those watching their carb intake. With just a handful of simple ingredients and a quick prep time, you’ll be amazed at how easy it is to whip up a batch of these delectable morsels. Ready to impress your friends and family with a dessert that’s both healthy and heavenly? Let’s dive into this delightful recipe that will leave everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Dessert
Serves: 12 servings
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup erythritol or preferred sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 325°F (165°C) and line a 12-cup mini muffin tin with silicone or paper liners to prevent sticking.
- In a large mixing bowl, allow the cream cheese to sit at room temperature for 15-20 minutes to ensure complete softening, which helps create a smooth texture.
- Using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps, approximately 2-3 minutes.
- Gradually add the erythritol or preferred low-carb sweetener to the cream cheese, continuing to mix until fully incorporated and the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition to ensure proper integration and a consistent batter.
- Incorporate vanilla extract, lemon juice, and almond extract, mixing on low speed until all ingredients are well combined.
- Carefully spoon the cheesecake mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for slight rising during baking.
- Gently tap the muffin tin on the counter to release any air bubbles and ensure an even surface.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the edges are set and the centers are slightly jiggly but not liquid.
- Remove from the oven and allow cheesecake bites to cool in the tin for 15 minutes at room temperature.
- Transfer the muffin tin to the refrigerator and chill for at least 2 hours to allow the cheesecake bites to set completely and develop their final texture.
- Once chilled, carefully remove the cheesecake bites from the tin and serve cold. Optional: Garnish with fresh berries or a light dusting of powdered erythritol.
Tips
- Soften Your Cream Cheese: For the best texture, make sure your cream cheese is fully softened before mixing. This will help you achieve a smooth and creamy consistency without any lumps.
- Choose Your Sweetener Wisely: You can use erythritol, stevia, or any low-carb sweetener of your choice. Just be sure to adjust the quantity according to the sweetness level of your sweetener.
- Mixing Technique: When adding the eggs, mix them in one at a time. This ensures they are fully incorporated and helps prevent overmixing, which can lead to a denser cheesecake.
- Don’t Overbake: Keep an eye on your cheesecake bites as they bake. They should be slightly jiggly in the center when you take them out of the oven, as they will continue to set while cooling.
- Chill for Best Results: Allowing the cheesecake bites to chill for at least 2 hours in the refrigerator is crucial for achieving the perfect texture. Patience is key for a truly satisfying dessert!
- Get Creative with Toppings: Feel free to garnish your cheesecake bites with fresh berries, a drizzle of sugar-free chocolate sauce, or a light dusting of powdered erythritol for an extra touch of elegance.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 1g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 44mg
