These four-ingredient almond cheesecake bites are low in carbs and super-delicious! And check out the recipe video!
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I nearly always have the ingredients available to make these cute and tasty cheesecake bites. You could use peanut butter instead of almond butter but personally I’m not a fan of peanuts! Just try and find the lowest carb count for which ever butter you choose. Even with no added sugar, natural nut butters have a certain amount of sweetness, which will help in this recipe. For best results – make your own homemade almond butter!
I’ve made a recipe video to show you just how easy these almond cheesecake bites are to make. Watch now or scroll down to find the full instructions and printable recipe card!
In a bowl, mix together smooth almond butter, cream cheese and sweetener. For this recipe I’ve chosen liquid stevia. It blends well into food that isn’t being cooked, but it can be a pain to get the exact measurements right. I want to say that I added “two small squirts” of it but what if your squirt is a different size from mine?!!? And actually, you may find that the mixture is sweet enough and doesn’t even need the sweetener. Use your own judgment on this one!
After the mixture is fully combined, place it in the fridge for 30 minutes. It softens really quickly, which is good for mixing but bad for forming shapes! After it has cooled, form the mixture into 12 small balls and roll them in almond flour. (Want to know more about almond flour? Check out this post from All Natural Ideas!)
Return them to the fridge and leave there until ready to serve. Or you fancy something yummy to snack on…Almond Cheesecake Bites - #lowcarb snack recipe Click To Tweet
Almond Cheesecake Bites - low carb, keto, LCHF, sugar free and gluten free recipe with video tutorial!
- ¼ cup smooth/creamy almond butter room temperature
- ½ cup cream cheese room temperature
- 2 drops liquid stevia or liquid sweetener of choice
- ½ cup almond flour
- In a bowl, mix the almond butter, cream cheese and sweetener until thoroughly combined
- Chill the mixture in the fridge for 30 minutes.
- Form the mixture into 12 small balls.
- Roll each ball in almond flour and return them to the fridge until ready to serve.
1g net carbs per cheesecake ball
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