Keto blueberry almond cheesecake bites pack the creamy, tangy goodness of a classic cheesecake into perfectly portioned treats. A smooth cream cheese batter studded with blueberries and topped with sliced almonds bakes into twelve guilt-free bites at just 2 g net carbs each.
Craving a rich, decadent dessert without straying from your low-carb lifestyle? Look no further! These Keto Blueberry Almond Cheesecake Bites are the perfect solution. They deliver all the creamy, tangy goodness of a classic cheesecake in a perfectly portioned, guilt-free package. A velvety smooth cream cheese filling, studded with juicy bursts of blueberry and topped with a delightful almond crunch, makes for an irresistible treat you can whip up in no time.
Ingredients
• 16 oz / 450g full-fat cream cheese, softened to room temperature
• 1/2 cup / 96g (3.39 oz) granular low-carb sweetener
• 2 large eggs, room temperature
• 1/4 tsp (20 ml) xanthan gum (optional, for a smoother texture)
• 1/2 tsp (10 ml) sugar-free vanilla extract
• 1/4 cup / 35g (1.23 oz) fresh or frozen blueberries
• 1/4 cup / 25g (0.88 oz) sliced almonds
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
3. In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is completely smooth and creamy, with no lumps remaining.
4. Add the low-carb sweetener, eggs, vanilla extract, and optional xanthan gum to the bowl. Mix on low speed just until everything is combined. Be careful not to overmix. Gently fold in the fresh or frozen blueberries with a spatula.
5. Divide the cheesecake batter evenly among the 12 prepared muffin liners. Sprinkle the tops of each bite with the sliced almonds.
6. Bake for 18-20 minutes, or until the edges are set but the centers still have a very slight jiggle. They will continue to set as they cool.
7. Allow the cheesecake bites to cool completely in the muffin tin at room temperature. Once cooled, transfer them to the refrigerator to chill for at least 2 hours before serving. Store any leftovers in an airtight container in the refrigerator.
Nutritional Information
• Serving Yields: 12 bites
• Per Serving
• Net Carbs: 2 g (0.07 oz)
• Total Fats: 14 g (0.49 oz)
• Protein: 3 g
• Calories: 155
Pro Tips
• For the smoothest, creamiest cheesecake texture, ensure your cream cheese and eggs are at room temperature before mixing. This prevents a lumpy batter.
• After adding the eggs, mix on low speed just until the are combined. Overmixing can incorporate too much air, causing the cheesecakes to rise and then crack as they cool.
• Don’t skip the chilling time! Chilling for at least 2 hours is crucial for the cheesecakes to fully set and develop their classic rich flavor and dense texture.
• If using frozen berries, add them directly from the freezer without thawing to prevent the color from bleeding into the batter.
FAQ
Q: Can I use frozen blueberries for this keto cheesecake recipe
A: Yes, you can use frozen blueberries. For best results, add them directly from the freezer without thawing. This helps prevent the color from bleeding into the cheesecake batter.
Q: Why did my keto cheesecake bites crack
A: Cracking in cheesecake is often caused by overmixing the batter after the eggs have been added. This incorporates too much air, which makes the cheesecakes puff up in the oven and then crack as they cool. Mix on low speed just until the ingredients are combined.
Q: How should I store these keto cheesecake bites
A: Store any leftover Keto Blueberry Almond Cheesecake Bites in an airtight container in the refrigerator. They should be chilled for at least 2 hours before serving for the best texture and flavor.
Q: How many net carbs are in one cheesecake bite
A: Each Keto Blueberry Almond Cheesecake Bite contains just 2 grams (0.07 oz) of net carbs, making it a perfect low-carb, guilt-free dessert.
Pro Tips
- Let the cream cheese and eggs come to room temperature first — cold ingredients are what cause a lumpy batter.
- After adding the eggs, mix on low speed only until combined; overmixing incorporates air that makes the cheesecakes rise and then crack as they cool.
- If using frozen blueberries, add them straight from the freezer without thawing so the color doesn't bleed into the batter.
- Don't skip the chilling time — at least 2 hours in the fridge is what lets the bites fully set and develop that classic dense cheesecake texture.
- The optional xanthan gum (1/4 teaspoon) gives an even smoother, silkier texture if you have it on hand.
Frequently Asked Questions
Are these cheesecake bites keto-friendly?
Yes — each bite has 2 g net carbs with 14 g fat and 3 g protein, sweetened with a granular low-carb sweetener instead of sugar.
Can I make them ahead of time?
They are practically designed for it. Bake them the day before, chill overnight, and serve straight from the fridge.
How long do they keep?
Store them in an airtight container in the refrigerator for up to 5 days. The texture stays creamy and dense the whole time.
Can I freeze blueberry cheesecake bites?
Yes — freeze the cooled, set bites in a single layer, then bag them for up to 2 months. Thaw in the fridge before serving.
Recipe card below.
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Keto Blueberry Almond Cheesecake Bites
Ingredients
Method
- Preparation Method
- Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is completely smooth and creamy, with no lumps remaining.
- Add the low-carb sweetener, eggs, vanilla extract, and optional xanthan gum to the bowl.
- Mix on low speed just until everything is combined. Be careful not to overmix. Gently fold in the fresh or frozen blueberries with a spatula.
- Divide the cheesecake batter evenly among the 12 prepared muffin liners.
- Sprinkle the tops of each bite with the sliced almonds.
- Bake for 18-20 minutes, or until the edges are set but the centers still have a very slight jiggle. They will continue to set as they cool.
- Allow the cheesecake bites to cool completely in the muffin tin at room temperature.
- Once cooled, transfer them to the refrigerator to chill for at least 2 hours before serving. Store any leftovers in an airtight container in the refrigerator.
- After adding the eggs, mix on low speed just until the are combined. Overmixing can incorporate too much air, causing the cheesecakes to rise and then crack as they cool.
- Don't skip the chilling time!
- Chilling for at least 2 hours is crucial for the cheesecakes to fully set and develop their classic rich flavor and dense texture.
