Craving a little bite of sweet indulgence without the sugar high? These Keto Raspberry Cheesecake Bites have it all. Sweet, creamy filling enrobed in rich, dark chocolate, they look like little bonbons from a box of chocolates. And they taste as good as they look!
Every summer, my raspberry bushes explode with luscious red berries. And while I love eating them fresh, I also love finding creative ways to use them. Turning them into keto cheesecake bites just seems to make good sense. That tangy-sweet filling with a crisp chocolate shell is nothing short of heavenly.
With only a handful of ingredients and no oven required, they are one of my favorite easy keto desserts.
Why you’ll love this recipe
- Rich and creamy – tangy raspberry cheesecake filling enrobed in dark chocolate.
- Easy to make – just a few simple ingredients and no baking required.
- Pretty and elegant – great for sharing with friends.
- Perfect portion control – bite sized treats you can enjoy any time.
- Make ahead recipe – prep them in advance and keep them in the freezer.
- Sugar-free and low carb – all of the indulgence with only 3.6g net carbs per serving.
Ingredient Notes
- Raspberries: You can use fresh or frozen raspberries.
- Sweetener: Any powdered sweetener should work well here.
- Gelatin: This helps set the cheesecake bites a little more.
- Cream cheese: Make sure it’s properly softened before beating.
- Vanilla extract: A little vanilla enhances the cheesecake flavor.
- Sugar-free chocolate: You can use your favorite brand of sugar free chocolate. Just be sure to chop it up and melt over a double boiler for a smooth consistency.
- Cocoa butter: A little cocoa butter helps thin out the chocolate coating for dipping. You can also use coconut oil.
How to Make Keto Raspberry Cheesecake Bites
- Prepare the raspberry puree: Simmer the berries, sweetener, and water and cook until you can mash them up. Sprinkle the surface with the gelatin and whisk to combine.
- Whip the cream cheese: Beat the cream cheese until super smooth, then add the sweetener and vanilla extract. Add the cooled raspberry mixture and beat until well combined.
- Freeze: Scoop the mixture into small mounds on a cookie sheet and freeze until solid.
- Melt the chocolate: In a double boiler, melt the chocolate and cocoa butter together until smooth.
- Dip the bites: Dip each frozen mounds into melted chocolate and toss to coat. Refrigerate until the chocolate has set.
Tips for Success
I use grass-fed gelatin and find that I can add it to the raspberry puree without blooming it first. If you need to use Knox gelatin, then you will want less of it (about 1/2 teaspoon). You need to sprinkle it over the cooked raspberry mixture and let it sit for a few minutes. Then return the mixture to low heat and whisk until it has dissolved.
If you prefer not to use gelatin, then you will need some glucomannan or xanthan gum to help thicken the puree. I recommend using half a teaspoon.
The mixture is stick and soft, and you can’t roll it into balls as you can with other truffles. Using a small cookie scoop and doing little mounds onto a cookie sheet works really nicely. But you could also spoon the mixture into silicone molds and freeze them that way.
If the truffles don’t want to release from the cookie scoop easily, try dipping the scoop into a glass of warm water every so often as you form them.
Sweetener options: You can use whatever sweetener you like best, as long as it dissolves well into the cheesecake. I recommend either powdered erythritol or powdered allulose.
Frequently Asked Questions
Raspberries are one of the most keto-friendly fruits out there. According to the USDA database, 100 grams of raspberries has 12 grams of carbs and 6.5 grams of fiber.
Store these cheesecake bites in a covered container in the fridge for up to a week. You can also freeze them for several months.
This keto raspberry cheesecake bite recipe has 6.3g of carbs and 2.7g of fiber per serving. That comes to 3.6g net carbs for two bites.
Keto Raspberry Cheesecake Bites
Equipment
Ingredients
- 1/2 cup (60 g) raspberries
- 6 tbsp (60.87 g) powdered sweetener, divided
- 1 tbsp water
- 1 tsp Grassfed gelatin
- 8 ounces (226.8 g) cream cheese, softened
- 1 tsp vanilla extract
- 4 ounces (113.4 g) sugar-free dark chocolate, chopped
- 1/2 ounce (14.17 g) cocoa butter
Instructions
- In a small saucepan over medium low heat, combine the berries, 1 tablespoon of the sweetener, and the water. Bring to a simmer and cook until the berries can easily be mashed with a fork, about 5 minutes.
- Sprinkle the surface with the gelatin, whisking quickly to combine. Let cool.
- In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super smooth. Beat in the remaining sweetener and the vanilla extract.
- Add the cooled raspberry mixture and beat until well combined.
- Use a small cookie scoop (1 tablespoon) to scoop the mixture into small mounds onto a cookie sheet lined with waxed paper or a silicone baking mat. Freeze 1 to 2 hours, until solid.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
- Working with one bite at a time, dip into melted chocolate and toss to coat. Lift with a fork and gently tap against the side of the bowl to remove excess chocolate.
- Refrigerate for 20 minutes to help set the chocolate. Keep refrigerated.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I used fresh raspberries and I probably had enough juice to skip adding water with the gelatin, but this was my 1st time making these. Needless to say they ran & looked like quarters, ended up using my mini cupcake silicone cups & they came out perfect.
Yummy 😋
I used fresh raspberries and I probably had enough juice to skip adding water with the gelatin, but this was my 1st time making these. Needless to say they ran & looked like quarters, ended up using my mini cupcake silicone cups & they came out perfect.
Yummy 😋
Wonderful treat
I this recipe1 !It made 15. I did used more raspberries which made the raspberry cream softer. (I didn’t want to waste the raspberries). SO GOOD! One is all you need to satisfy your taste buds for a sweetie! They are sitting in my freezer within easy reach! Bought you email books and LOVE your recipes!
So glad you liked them!
Quick and easy, nobody believed I made them! They looked beautiful and tasted wonderful
Yum! I love it when I have all the ingredients. The cream cheese is softening as I type! Thanks for all your great recipes!