Keto Chocolate Covered Cheesecake Bites

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Satisfy your sweet tooth with these Keto Chocolate Covered Cheesecake Bites. These Keto Chocolate Covered Cheesecake Bites are decadent and rich and are packed with healthy fats!

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Yields28 Servings
Prep Time30 minsCook Time5 minsTotal Time35 mins

Crust
 1 cup Almond Flour
 ½ cup Golden Flax Seed Meal
 3 tbsp Powdered Sweetener
 ½ tsp Cinnamon
 6 tbsp Coconut Oilmelted
Cheesecake Filling
 16 oz Cream Cheesesoftened
 ½ cup Coconut Cream
 ¾ cup Powdered Sweetener
 1 tsp Vanilla
Chocolate Coating
 5 oz Chocolateketo friendly chocolate bar works
 3 tbsp Butter
1

In a medium bowl, combine the almond flour, flax seed meal, sweetener, and cinnamon. Add the coconut oil and stir to incorporate. Press the crust into a 9″ x 9″ dish and refrigerate for 30 Minutes.

2

In a large mixing bowl, beat the cream cheese, coconut cream, sweetener, and vanilla until smooth. Top the crust with an even layer of the cheesecake mixture and freeze for 90 Minutes.

3

Cut the cheesecake into 28 even rectangles and freeze the rectangles for 30 Minutes.

4

Melt the chocolate and butter in a double boiler. Dip the cheesecake into the chocolate (or drizzle each cheesecake bite with chocolate) and set on parchment paper. Refrigerate or freeze until the chocolate has set. Enjoy!

Nutrition Facts

Servings 28


Amount Per Serving
Calories 120
% Daily Value *
Total Fat 18g28%
Net Carbohydrate 2g1%
Dietary Fiber 6g24%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Crust
 1 cup Almond Flour
 ½ cup Golden Flax Seed Meal
 3 tbsp Powdered Sweetener
 ½ tsp Cinnamon
 6 tbsp Coconut Oilmelted
Cheesecake Filling
 16 oz Cream Cheesesoftened
 ½ cup Coconut Cream
 ¾ cup Powdered Sweetener
 1 tsp Vanilla
Chocolate Coating
 5 oz Chocolateketo friendly chocolate bar works
 3 tbsp Butter

Directions

1

In a medium bowl, combine the almond flour, flax seed meal, sweetener, and cinnamon. Add the coconut oil and stir to incorporate. Press the crust into a 9″ x 9″ dish and refrigerate for 30 Minutes.

2

In a large mixing bowl, beat the cream cheese, coconut cream, sweetener, and vanilla until smooth. Top the crust with an even layer of the cheesecake mixture and freeze for 90 Minutes.

3

Cut the cheesecake into 28 even rectangles and freeze the rectangles for 30 Minutes.

4

Melt the chocolate and butter in a double boiler. Dip the cheesecake into the chocolate (or drizzle each cheesecake bite with chocolate) and set on parchment paper. Refrigerate or freeze until the chocolate has set. Enjoy!

Keto Chocolate Covered Cheesecake Bites

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