Keto Chocolate Raspberry Cheesecake Bites

Keto Chocolate Raspberry Cheesecake Bites

Keto Chocolate Raspberry Cheesecake Bites


The Keto diet continues to be very popular and I was asked by a friend to whip up a few Keto treats. Although I am familiar with the diet, having done it with my husband about a year and a half ago, we did not eat any sweets. Not only were we not hungry, my husband (who has the sweet tooth) didn’t seem to miss sugar. We were all about the savoury side of the Keto diet, eating meat, avocado, eggs and cheese mostly. So I jumped in with both feet to experiment and learn the world of Keto baking. My Keto Chocolate Raspberry Cheesecake Bites are delicious proof that perseverance pays off. They’re rich, chocolatey, not too sweet and the perfect size to treat yourself while staying within the parameters of the Keto Diet.

Keto Chocolate Raspberry Cheesecake Bites being prepared in a mini muffin tin on a blue background.

Baking sweets for Keto was new to me as I’d never baked with artificial sweeteners. I started by baking a batch of cookies, and they were dry, bland and had an odd texture. I then moved on to make mini cheesecakes with greater success. Probably the biggest part of why cheesecake is a great Keto treat option is because the texture is as it should be, smooth and creamy.  With other baked items such as cookies, cupcakes and brownies the texture is not necessarily bad, but just a little different than what you would expect. Next came the cupcakes. I experimented with chocolate, chocolate chip and coconut cupcakes. I found a blend of almond flour and coconut flour work well, along with the addition of Xanthan gum which helps give structure to risen products when there is no gluten to fulfill that job.

I quickly learned that artificial sweeteners are not created equal!! If you’re just starting out using sweeteners in baked products, I highly recommend doing some research first. I started by using Splenda because I just happen to have a big bag of it. But several recipes later I learn that Splenda contains dextrose and maltodextrin, both of which are sugars and starches. So while the items made with Splenda were still considered low carb, they were not Keto-friendly.  Because Splenda was a bust, I moved on to using a monk fruit /Erythritol granulated blend, powdered Erythritol and a brown sugar Erythritol. The products worked well, tasted good and are suitable for the Keto diet. The problem with Erythritol is it has the tendency to crystallize when cooled. I found this out the hard way after chilling a batch of chocolate cupcakes. The frosting which was made with powdered Erythritol was smooth and creamy when I piped it but when I tasted a chilled chocolate cupcake from the fridge, the frosting had a gritty feel. Again, with some prior research, I would have known this could happen. I was rather disappointed but left the cupcake to sit a room temperature and tasted it again. Although the icing was not as smooth as when first made and piped, the grittiness was almost non-existent and the cupcake was good to eat. So it is important to bring items to room temperature before eating if you’re using a Erythritol sweetener that is prone to crystallizing.

Baked Keto Chocolate Raspberry Cheesecake Bites displayed on a wooden board with fresh raspberries on a blue background.

I think the biggest issue I have with artificial sweeteners and no added sugar chocolate is the availability and cost. Not all sweetener varieties are available for purchase in my area. I have to travel almost an hour to find some varieties at a health food store or Costco, otherwise, I have to order online. The cost seems to vary but even the best priced Erythritol blend at Costco works out to about $2.25CND per cup of sweetener. The other sweeteners I purchased which included powdered and brown sugar were more expensive yet. No added sugar chocolate is also very expensive and not a convenient item to shop for.

There are many different sweeteners to choose from, each with pros and cons. I can’t stress enough how important it is to read and learn about the varieties. Some can be a 1:1 substitution, some have a cooling sensation and some are better for baking than others. Here’s a good article from The Spruce Eats to help get you started. Happy Keto baking!!

Per one Keto Chocolate Raspberry Cheesecake Bite:

Calories: 85

Fat: 8 grams

Net carbs: 2 grams

Protein: 2 grams

Baked Keto Chocolate Raspberry Cheesecake Bites displayed on a wooden board with fresh raspberries and almonds on a blue background.

Author:  Compelled to Cook


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Baked Keto Chocolate Raspberry Cheesecake Bites displayed on a wooden board with fresh raspberries and almonds on a blue background.

Keto Chocolate Raspberry Cheesecake Bites

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 24 mini bites



  • 1/2 cup almond flour/meal
  • 4 tsp granulated sweetener I used monk fruit/Erythritol blend
  • 1 tbsp cocoa powder
  • 1/4 tsp espresso powder optional
  • pinch salt
  • 3 tbsp melted unsalted butter


  • 8 ounces full fat cream cheese, at room temperature
  • 1 large egg, at room temperature
  • 2/3 cup granulated sweetener I used monk fruit/Erythritol blend
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp espresso powder optional
  • 1/4 tsp salt
  • 3 ounces no added sugar semi-sweet or milk chocolate I used Lily's milk chocolate bar
  • 1 1/2-2 tbsp no added sugar seedless raspberry jam see note



  • Preheat oven to 300°F spray 24 mini muffin cups with non-stick spray and line with paper liners.
  • Add all the dry crust ingredients to a medium bowl and mix until there are no lumps. Add melted butter and mix until combined.
  • Scoop approximately 1 tsp of crust mixture into each mini muffin liner and press down evenly with your fingers.
  • Bake for 12 minutes, remove and allow to cool slightly while proceeding.


  • Beat cream cheese until smooth using an electric mixer. Add egg and beat until combined. Add sweetener, cocoa powder, vanilla, espresso powder and salt. Beat until combined and smooth.
  • Finely chop the chocolate and melt in the microwave using 30-second intervals, stirring between each until melted. Add to cream cheese mixture and beat until smooth.
  • Using a cookie scoop, scoop the mixture generously into prepared cheesecake bases. Smooth out each using a spoon that is moistened with water. They will appear quite full.
  • Warm the raspberry jam slightly in the microwave and drizzle evenly over the cheesecake. Using a toothpick swirl the jam two or three turns.
  • Bake for approximately 15 minutes at 300°F. The centers should be slightly soft but not sloppy. Remove and allow to cool before removing from the mini muffin tin. They will firm up as they cool.


-I did not use liners for the pictures, however, they were a challenge to remove, so liners are recommended.
-If you can not find seedless no added sugar jam, warm jam and press through a mesh strainer.
-I used a disposable piping bag with no tip (just cut a very small hole) to drizzle the jam. 
-Alternatively, you can drizzle the jam over the baked cheesecake base prior to adding the cheesecake filling, eliminating the need to swirl it.  I've done it both ways and while the jam on the base is easier, they have a nicer appearance with the swirl on the top.
-The cheesecake bites can be kept in the fridge in a sealed container for up to 3-4 days or several weeks in the freezer.  It is recommend to allow cheesecakes to come to room temperature before eating.