Print

Keto Cheesecake Bites with Caramel Pecan Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 72 reviews

These Keto Cheesecake Bites with Caramel Pecan Sauce are a delicious low-carb dessert perfect for satisfying your sweet tooth without breaking your keto diet. Featuring a creamy cheesecake filling nestled on a buttery almond flour crust and topped with a rich, buttery caramel pecan sauce, these bites offer a perfect balance of flavors and textures. Easy to make and individually portioned, they’re perfect for gatherings or a quick indulgence.

Ingredients

For the Cheesecake

  • 8 oz cream cheese
  • 1/3 cup Monkfruit sweetener (or another Keto-friendly sweetener such as Erythritol or Swerve Sweetener)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1/8 tsp salt

For the Crust

  • 1/2 cup almond flour
  • 1 tbsp Monkfruit sweetener
  • 1/4 tsp cinnamon
  • Pinch salt
  • 2 tbsp butter, melted

Caramel Pecan Sauce

  • 4 tbsp unsalted butter
  • 2 tbsp Monkfruit sweetener
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla paste
  • 1/8 tsp salt
  • 1/2 cup pecans

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake bites.
  2. Prepare the Crust: In a bowl, combine melted butter, sweetener, cinnamon, and salt. Stir well, then add almond flour and mix until fully combined. Place cupcake paper or silicone liners into a muffin pan. Evenly divide the crust mixture among 9 cups and press down gently with your fingers to form the base.
  3. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, watching closely to prevent it from browning too much. Remove from oven and let cool for 10 minutes while you prepare the filling.
  4. Make the Filling: In a large bowl, beat softened cream cheese until fluffy (about 60 seconds). Add egg, sweetener, vanilla extract, lemon juice, and salt, and beat again until mixture is smooth and thoroughly combined.
  5. Assemble Cheesecake Bites: Distribute the cheesecake batter evenly among the 9 crust-lined cups. Gently tap the muffin pan on the countertop to release any trapped air bubbles.
  6. Bake the Cheesecakes: Bake the cheesecakes for 18-20 minutes until set but still slightly jiggly in the center. Remove from oven and allow to cool at room temperature for 30 minutes.
  7. Chill: Transfer the cheesecake bites to the refrigerator and chill for at least 3 hours to firm up before serving.
  8. Prepare Caramel Pecan Sauce: In a small non-stick pan over medium heat, melt the butter until it turns a golden brown color, whisking or swirling the pan every minute to prevent burning.
  9. Add Sweetener: Stir in Monkfruit sweetener and whisk continuously for about 30 seconds until dissolved.
  10. Add Cream: Slowly whisk in the heavy cream and cook over low heat for 2-3 minutes, whisking constantly to combine the sauce smoothly, despite the initial separation appearance.
  11. Finish Sauce: Remove the pan from heat, then whisk in vanilla paste and salt until the sauce is smooth. Stir in pecans with a spatula.
  12. Serve: Let the caramel pecan sauce cool for about 5 minutes to thicken. Drizzle over chilled cheesecake bites just before serving.

Notes

  • You can substitute Monkfruit sweetener with other keto-friendly sweeteners such as Erythritol or Swerve.
  • Watch the crust closely while baking to prevent over-browning since almond flour can darken quickly.
  • Do not overbake the cheesecakes; they should be slightly jiggly in the center when removed from the oven to ensure creamy texture.
  • Allowing the cheesecake bites to chill thoroughly is crucial for the right consistency.
  • The caramel pecan sauce will thicken as it cools, so let it sit a few minutes before using.

Find it online: https://justsosavory.com/keto-cheesecake-bites-with-caramel-pecan-sauce-recipe/