These low carb chocolate cheesecake bites are the perfect dessert or snack to have on hand when your sweet tooth comes a calling. Creamy chocolate cheesecake rolled in crunchy toasted coconut or toasted pecans for less than 1g net carbs per bite.
You might also like these keto toasted coconut protein bites.
I’m already for the new year. I’m trying to make and freeze dishes that are low carb and satisfy certain cravings so I won’t go off my diet. I have a lot of recipes for low carb sweets but I was craving cheesecake the other day and so I made these low carb chocolate cheesecake bites.
I rolled some in toasted coconut and others in toasted pecans. Both were delicious and even got the thumbs up from my picky father in law! He’s diabetic so whenever I make something sugar free and sweet I have him taste test.
As I mentioned above I have a lot of low carb sweet recipes to alleviate my sweet tooth cravings. Check out my recipes page and scroll down to low carb sweets.
Recipe ingredients I used and substitutions.
The simple ingredients I used for this recipe were cream cheese, Swerve sweetener, vanilla liquid stevia, unsweetened cocoa powder, heavy cream, unsweetened coconut flakes and pecans.
Cream Cheese and Heavy Cream
This makes the base of the cheesecake bites. You really have to use heavy whipping cream and cream cheese. I don’t think half and half will give it the same texture. You could possible use coconut cream (not coconut milk) in place of the heavy cream but I have not tried it.
Sweeteners
I like Swerve sweetener but you could use any kind of sweetener you want. I also used vanilla SweetLeaf liquid stevia for added sweetness. If you do not have any you can substitute more of the granular sweetener. You will have to taste test to get your desired level of sweetness though.
Unsweetened Cocoa Powder
I like Divine cocoa powder because it’s rich and has virtually no carbs. You can usually find in a larger grocery store. But if you don’t have it or don’t want to buy it you can use regular unsweetened cocoa powder.
Coconut and Pecans
These are both used as a coating and are necessary to keep the balls together. You don’t have to use both. You do want to toast both the unsweetened coconut and raw pecans to make them crunchier and it adds more flavor.
You could also substitute with chopped walnuts or almonds. You could also shave a dark chocolate bar and try rolling it in that. Note you will have to recalculate the carbs if you use any substitutions.
How to make keto chocolate cheesecake bites.
Here is how to make keto chocolate cheesecake bites. As I mentioned above I like to keep these on hand in the freezer for a quick sweet bite after dinner. They are filling and you don’t need to eat more than one or two.
In a nutshell you simply beat all the ingredients together with your mixer. Then refrigerate the cream cheese mixture for an hour so it hardens and is easier to handle.
Take a spoon full and drop into a bowl of toasted coconut or toasted pecan bits. Roll them around in the nuts or coconut and then you can take them out and roll them into a ball.
One thing you need to note is that you need to keep these refrigerated or store them in the freezer.
Well I hope you enjoy these keto chocolate cheesecake bites as much as I did. I make these on a regular basis for a sweet keto treat. You know I love my sweets! Enjoy.
The nutritional information for 1 bite (depending on the coating) is:
Coconut – 66 cals / 6.7g fat / 5.2g carbs / 4.3g fiber / 0.6g protein = 0.9g net carbs
Pecans – 72 cals / 7.3g fat / 5.0g carbs / 4.2g fiber / 0.7g protein = 0.8g net carbs
You might also like my friend Kasey’s easy crustless keto baked cheese cake!
Low Carb Chocolate Cheesecake Bites
These low carb chocolate cheesecake bites are the perfect dessert or snack to have on hand when your sweet tooth comes a calling. Creamy chocolate cheesecake rolled in crunchy toasted coconut or toasted pecans for less than 1g net carbs per bite.
Ingredients
- 4 oz cream cheese, softened
- 5 tablespoons Swerve sweetener
- ⅛ teaspoon Vanilla cream liquid stevia
- 3 tablespoons cocoa, unsweetened
- ¾ cup heavy cream
- ½ cup coconut, unsweetened and toasted
- ½ cup pecans, chopped and roasted
Instructions
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In a mixing bowl add the softened cream cheese and Swerve sweetener. Beat together and when well combined, add the heavy cream. Beat until nice and fluffy.
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Add the rest of the ingredients (not the coconut or pecans) and beat on high for a minute or two until nice and creamy.
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Place in the refrigerator for 1 hour to harden a bit.
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Meanwhile toast coconut in a dry skillet and/or the chopped pecans in another skillet. Let cool and place in bowls and set aside.
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Take the cream cheese mixture out of the refrigerator and take a spoonful out and place in the nut or coconut mixture. Roll around to cover in nuts or coconut. Roll into a smooth ball and place on plate.
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Finish with the rest of the balls and then store them in the refrigerator.
Holly says
I made these today and they were awesome! More like chocolate cream cheese mousse! I used 4tblsps of swerve and 1 tsp vanilla extract. I also placed the mixture in mini muffin foils and froze them (instead of balls). Thanks so much!
Denise says
Hi Holly, so glad you liked them! Thanks for coming back and sharing your tips too!
Elizabeth McGrath says
I just made these but added ground macadamia nuts and rolled it in ground almonds and I’m legitimately obsessed. I popped them in the freezer and they taste so close to my amazing Christmas fudge!..obsessed. thank you!
Denise says
So glad they worked out for you! Thanks for taking the time to come back and comment and to share your tips!
Bonnie says
Delicious! May I ask where the fiber comes from in this recipe. I do my fitness pal.
Thank you!
Denise says
Hi Bonnie,
The fiber comes mostly from the Swerve sweetener. The grams of carbs and fiber are equal for a zero net carb number for the Swerve. The other bit of fiber comes from the cocoa and coconut or pecans. Hope that makes sense. If you want take out the Swerve as it has very little if any effect on the calculation.
Linda says
I did this recipes but when I put the cream cheese mixture in the fridge for 1 hour, it didn’t get firm at all. I leave it longer in the fridge and still the same thing. I didn’t want to waste it so I add some almond flour and I bake it. Too bad
Denise says
Hi Linda,
I’m sorry you had problems. When I made these, they were pretty loose and you had to drop a spoonful of the mixture into the nuts or coconut so that you can form a ball. However if it’s more like a liquid, that isn’t right. Did you whip it long enough so that it gets thicker from whipping air into it? You can also use less whipping cream and see if that works better for you. Hope this might help a bit.
Stac says
FYI I have not made this recipe YET! I’m not sure this is your situation, but I have found that if I use fat free cream cheese in recipes that you want it to stay firm they seem to be too soft more like a dip.
Tina B says
Just did these with splenda to lower the carb count and I made my pecans into an almost coarse flour in my coffee grinder with a touch of whole cinnamon and I have to say these turned out amazing!
Tina B says
Oh and I used splenda liquid too
Denise says
Hi Tina, so glad you liked it. I have never used liquid Splenda before. I’ll have to try your suggestions! Thanks for taking the time to comment!
Michelle says
This is such a smart idea as we “all” try to eat healthier in the new year. It sounds delicous!
Denise says
Thanks Michelle I just ate a few this afternoon!
Veena Azmanov says
Oh I have a sweet tooth and I’m always looking for recipes that I can have and not feel so guilty. I’m now getting into low carb and no carb so this looks yum
Denise says
I’m trying to get very strict too so I know what you mean!
Marisa Franca @ All Our Way says
Cheesecake is one of my favorite desserts and these bites would be so nice to satisfy that sweet tooth. I like your additions to the little delicious balls. I would love to freeze some and keep them on hand.
Denise says
I hope you like them Marisa!
JoAnn says
Where do you get the vanilla liquid stevia.
Denise says
I order it online but they may have it in a healthy food store. You can use regular liquid stevia and a bit of vanilla extract if you like. I get mine (SweetLeaf Vanilla Creme) on Amazon or Vitacost.com.
Arlene Mobley says
I’m going to have to make this asap and keep some in the freezer for when I have a late night craving.
Denise says
Now that’s a plan!
Jolina says
These look amazing Denise! I have a massive sweet tooth and I struggle with finding healthier treats sometimes…I love how you always have low carb options!
Denise says
Thanks Jolina, I have a big sweet tooth too so I have to find other options. I seem to get migraines from regular sweets so that is why I always try to make the low carb alternatives.
monika says
Do you think pourable coconut milk (canned) would work in place of the heavy cream?
Denise says
Hi Monika, I don’t know if coconut milk will work in place of cream because the cream really whips up with the cream cheese to make it light and fluffy. I do think you may be able to use coconut cream in a can. I know Trader Joe sells it like that. It’s much thicker and creamier. Some coconut milk you can place in the refrigerator and then the next day it will separate into water and cream and you can then use that cream. Hope that helps!
Denise
Gloria @ Homemade & Yummy says
I love cheesecake. What a great little treat to enjoy….and not worry about over doing it. I know I would certainly eat at least 2 at a time!!
Denise says
Oh yes, I would eat 2 maybe 3! 🙂