Low Carb Lemon Cheesecake Bites

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Introduction: Low Carb Lemon Cheesecake Bites

In this instructable you will learn how to make delicious lemon cheesecake bites. They are simple and can be made without any fancy kitchen equipment. These are so good that I end up having to hide them from my 11 year old daughter. She would devour them in one setting if she could.

These cheesecake bites are low carb, sugar free and no bake, super easy to make, and like I already mentioned....TASTY!

If you have any questions or comments, please leave them and I will get back to you as soon as I can! This is my first instructable, so I would love any tips too. :)

Supplies

Step 1: Tools/Ingredients

Tools

  • 2 Mixing Bowls
  • Baking Sheet
  • Fork
  • 2 Tablespoons
  • Measuring Cups and Spoons

Ingredients

  • 8 oz Cream Cheese
  • 2 oz Salted Butter
  • 1 Tbsp Stevia type sweetener
  • 2 tsp. Lemon Juice
  • 1 tsp. Vanilla Extract
  • 1/2 Cup Almond Flour
  • 1 Cup Coconut (Flaked or Shredded)

Step 2: Blend Ingredients

1. Allow cream cheese and butter to soften to room temperature.

2. Using the fork, mix all ingredients together EXCEPT the coconut.

I like to cream the butter and cream cheese together first then add the rest of the ingredients, but it is not necessary.
If you have a mixer, you can use it to mix the ingredients.

3. Chill for 10 minutes in the freezer.

Step 3: Form Bites

Remove the dough from the freezer after 10 minutes and form into bites.

The bites should be about half a tablespoon in size and you will get about 20-22 from this amount of dough.

There are many ways to accomplish this. I use two tablespoons and scoop the dough back and forth until I have the shape I want. To do this, use one tablespoon to scoop out about half a tablespoon of dough. Scrape it off the first spoon with the second. Continue to scrape from one spoon to the other until the dough is in a ball shape.

(A large melon baller might work well for this step if you have one.)

Step 4: Roll in Coconut

Start with about 1 cup of shredded or flaked coconut in a bowl. Roll each cheesecake ball in the flakes until covered.

Place on a cookie sheet.

Freeze for 20-30 minutes.

Step 5: Savor!

To be perfectly honest, you might want to make these in secret or hide them in the fridge or freezer once you are done. Like I mentioned in the introduction, my daughter loves these and she will go through a whole batch quickly. They are a perfect blend of lemon flavor, cheesecake texture, with a touch of sweetness.

You can eat them right away (even before the last 30 minutes in the freezer) or you can store them in an airtight container in the fridge or freezer to enjoy through out the week.

Now GO, make them, and let me know what you think!

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    8 Comments

    0
    Lottie509
    Lottie509

    Question 2 years ago

    Hi these sound fab, the only thing is I don't like coconut, do you have any other ideas as to what else I could roll them in. Many thanks x

    0
    astufts
    astufts

    Reply 2 years ago

    I think crushed nuts would be the best. Coarse almond flour might work too.

    0
    Lottie509
    Lottie509

    Reply 2 years ago

    Many thanks x

    0
    astufts
    astufts

    Reply 2 years ago

    Let me know which you pick and how they turn out! :)

    0
    attosa
    attosa

    2 years ago

    You had me at "low carb" and "lemon" and "cheesecake" ;)

    0
    astufts
    astufts

    Reply 2 years ago

    :) I hope you like them as much as we do!

    0
    DIY Hacks and How Tos

    Those looks like they would make great party snacks.

    0
    astufts
    astufts

    Reply 2 years ago

    They would be! I suggest making 4x the amount because they will go FAST! :)