Made with just five ingredients, they are easy and fun to make, and they last for several days in the fridge. If I had to pick my favorite keto dessert, it would probably be cheesecake. I love chocolate as much as anyone, and this keto chocolate is wonderful. But there’s something so creamy and delicate about cheesecake! I find it irresistible. I especially adore these keto cheesecake bites. They’re so tasty! And another big plus is that they are ridiculously easy to make. Baking a keto cheesecake is a complex process, but making these treats is truly effortless, and they satisfy that craving for something small, sweet, and delicious.
Ingredients
Recipe Card
Soft cream cheese: I always use full-fat cream cheese when making these. I haven’t tried making them with reduced-fat cream cheese, but I suspect it would be too soft to work in this recipe. Sweetener: I use stevia glycerite. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Toppings: I like to use shredded coconut and unsweetened cocoa powder.
You simply combine softened cream cheese, a sweetener, and vanilla extract. I put them all in a bowl and mix them by hand. Freeze the mixture for about 30 minutes. This will make it easier to handle. Once the mixture is set, shape it into balls and roll them in the toppings. You can serve these bites right away or refrigerate them for 30 more minutes to help them set and firm up. Look at their inside! So creamy. You want the mixture hard enough to work with like it was dough. If using a shallow bowl, you might be able to freeze the mixture for just 20 minutes.
