Introduction to Low Carb Mini Cheesecake Bites

With Fourth Of July right around the corner, we have the perfect dessert for you: Low Carb Mini Cheesecake Bites. You can stop worrying about what you’ll bring to the party and start getting ready to make this simple dessert recipe that will impress your friends! The dense chocolate crust is the perfect complement to the rich and creamy, colorful cheesecake topping.

Festive Cheesecake Bites

You can of course leave out the coloring if you don’t have any, but then they won’t be festive! Although the Fourth Of July is already highly celebrated with drinks, fireworks and delicious grilling foods, another little reminder in the form of heavenly cheesecake bites won’t hurt. To be frank, I only want to be eating red, white and blue foods on the Fourth Of July anyway.

Easy Cheesecake With A Chocolate Crust

The chocolate crust is my favorite part. It was actually Matt’s idea and at first I thought it would make the cheesecake bites look terrible. Brown is my favorite color, but it’s not really a festive color and does in fact clash with red and blue. However, it tastes incredible! The rich cream cheese and sour cream blend of the filling a top a decadent, moist, chocolate crust is a match made in heaven. I kid you not! I honestly wouldn’t even go the route of a non chocolate crust. Trust me on this one, your friends and family will love it.

Low Carb Mini Cheesecake Bites

We have a bit of an obsession with cheesecake in bite size form, hence why we have three other cheesecake recipes! If you’re looking for a more no-bake style you should definitely make our Cashew Cheesecake or Chocolate Cheesecake. If for some reason you think a pumpkin recipe is appropriate to bring to a Fourth Of July event, you should give our Pumpkin Cheesecake Cupcakes a try! Now that I’ve sold you on all my other cheesecakes, I should say that these Fourth Of July mini cheesecake bites aren’t going to be the way you want to go this year!

Recipe Information

Recipe can be quickly added to MyFitnessPal – Search "KetoConnect – Fourth Of July Mini Cheesecake"

Introduction to Keto Custard

This is the perfect easy keto custard recipe, because it’s creamy, sweet, and still 100% sugar free! Our easy to make recipe requires just 4 ingredients, and 10 minutes prep time. We love this recipe and know you will too, because an easy keto dessert is always one to please!

What is Custard

Custard is an egg and cream based French dessert. The traditional method for thickening is by heating egg yolks, however some modern techniques now use gums and thickeners instead. We chose to go the traditional route and have a 100% natural thickener, eggs. If you want delicious keto egg custard you just have to stick with the classic!

Sugar Free Sweeteners

Our sugar free egg custard uses granulated erythritol for the sweetener, but you do have a few other keto friendly options if erythritol isn’t your favorite. The best subs we’ve found are:

• Granulated Monk Fruit– Usually this is cut half monk fruit half erythritol when you buy it online, but it still works just as well. Monk fruit alone is highly concentrated and won’t have the same ratios as another keto sweetener; so check for balance if you decide to use the liquid form.
• Granulated Allulose- A little more expensive than erythritol. It creates a smooth texture without the cooling effect like erythritol.
• Stevia for Baking- This may have a bitter taste and is not always recommended. This would be those big bags of stevia usually bulked with maltodextrin for baking. They can also be purchased at most grocery stores.

If you want to check out even more options and how they substitute in recipes, look at our Best Sugar Substitutes post. It gives a variety of sweetener options as well as their ratios to sugar, so you know how to create the most balanced keto custard recipe possible.

Tips For Making the Best Keto Custard Recipe

So you think you can make the best ever keto egg custard eh? If you’re ready to dive in and think you may be in over your head, check out our top tips to make the best possible keto custard.

Don’t Overcook it!

I repeat DO NOT overcook your keto egg custard. If you cook this easy keto custard past a slight jiggle you may find it tastes dry and eggy. Avoid the eggy taste by keeping a close eye on your sugar free custard.

Store Low Carb Custard Properly

If there is leftover keto custard recipe (cooked or raw), make sure to use plastic wrap to prevent film from forming on top. The film won’t alter the flavor, but it may make for a weird mouth feel. You can also store the baking dish in an air tight container to prevent this easy keto custard recipe from drying out.

Room Temp Ingredients

Room temperature ingredients are essential in even cooking. Make sure to leave out your heavy cream and large eggs ahead of time to ensure a smooth mix and even cook. Pro tip: If you’re eggs are too cold fill up a baking dish with warm water. Then, place the eggs into the baking dish water bath for a few minutes to slowly heat them up.

Batter Must be Smooth

Before pouring the low carb custard batter into ramekins, make sure the batter is uniform. If there are unmixed eggs and cream, the eggs will scramble and not set properly. The best way to prevent this is by using a bowl/ whisk combo to whisk together the cream and eggs.

How to Make Sugar Free Keto Custard

Ready to take on the best sugar free keto egg custard ever!? This keto dessert is easy to make, low in net carbs, and has a short prep and go cook time. Fancy desserts will forever be a breeze after trying this keto custard recipe.

Equipment

To make keto egg custard you will need a whisk to whisk together the eggs and cream, as well as a large bowl, a baking dish (for water bath), and four ramekins. If you don’t have ramekins you can use another type of small baking dish, or one large baking dish. Just know the oven time will change if you do not use smaller ramekins.

Ingredients

When you make this recipe you will realize it truly is one of the simplest on our blog. To make custard low carb we only really need to swap milk for cream, and sugar for erythritol (0 net carbs). The recipe is easy to make, as well as sugar free and gluten free. The only thing you can’t change with this recipe is the cream to be dairy free. We’ve found coconut milk to be a bit runny so it’s not recommended. Finally you will want vanilla extract and eggs. Make sure the vanilla extract is pure and unmixed with corn syrup or caramel coloring.
We have additional toppings below that you can use on top of the keto custard. Just make sure whatever you choose is low carb/ keto and sugar free.

Making Low Carb Keto Custard

To begin making this low carb egg custard recipe preheat the oven to 350 (180 C). Then grease 4 ramekins and place them inside an oven safe dish. Set the baking dish aside for later use.
Now in a large mixing bowl combine the wet ingredients (MINUS the whipping cream). That will be the eggs, sweetener, and vanilla. You can also use fresh vanilla beans if you prefer the flavor to vanilla extract.
Whisk all of those ingredients together until combined.
Then add in the cream and mix well until the eggs are evenly incorporated and the sweetener has dissolved.
Pour the egg custard mixture into the four ramekins.
Then fill the oven dish with boiling/ hot water around the ramekins. It should cover up the sides about an inch from the top of the ramekins.
Bake the low carb egg custard recipe for 30 minutes, or until golden and set around the edges. The key here is allowing the edges to set, but having the center a bit wobbly still. If cooked too long, the egg custard may taste too eggy and not as sweet.
Allow to cool a bit before serving. It serves great warm or cold. Garnish with your choice of fruits and nuts. We put together our favorite topping variations below.

Serving Keto Custard (Warm vs. Cold)

This keto/ low carb dessert custard tastes great warm or cold. The total time for cooking is minimal, but know that even if serving warm you will want to allow a little time to cool. Serving this recipe cold is always the best idea if you’re having leftovers. Reheating a custard recipe can overcook it and also cause a film to form overtop. Trust us the flavor of this sugar free keto custard gets even better the longer it sits, so don’t be afraid to try it cold!

What to Top Keto Custard With

Looking for the perfect toppings for your keto custard? Here are some delicious and keto-friendly options:

Instructions

1. Preheat oven to 350 (180 C). Grease 4 ramekins and place them in a oven dish. Set aside.
2. In a bowl or a large jug, add the eggs, erythritol, vanilla, and stevia if added sweetness is desired. Whisk until combined.
3. Add the heavy cream, and whisk well until the eggs are dissolved.
4. Pour the mixture into the four ramekins. Pour boiling water in the oven dish surrounding the ramekins, until it covers about an inch from the top of your ramekins.
5. Bake for 30 minutes, or until golden and set around the edges, but a little wobbly in the center.
6. Let it cool. You can serve it warm or cold. Garnish with your choice of fruits and/ or nuts.

Notes

For a creamier custard you can replace 1-2 of the whole eggs with egg yolks.
Net Carbs: 4

Nutrition Facts

Keto Custard
Amount Per Serving
Calories 467
Calories from Fat 432
% Daily Value*
Fat 48g 74%
Saturated Fat 29g 145%
Trans Fat 1g
Cholesterol 303mg 101%
Sodium 99mg 4%
Potassium 142mg 4%
Carbohydrates 4g 1%
Sugar 1g 1%
Protein 7g 14%
Vitamin A 1952IU 39%
Vitamin C 1mg 1%
Calcium 98mg 10%
Iron 1mg 6%

• Percent Daily Values are based on a 2000 calorie diet.

Introduction to Low Carb Smores

It’s always camping season in the KetoConnect household, which means Low Carb Smores are always on the menu! We got a little creative with these delicious camping bites – no fire necessary. If you love graham crackers, chocolate, marshmallow and The Sandlot, you’re going to love the recipe and the skit at the end of our recipe video. Check it out!

Sugar Free Marshmallows

Low carb, sugar free marshmallows are definitely not an easy thing to replicate, which is where we get a little creative. It’s more of a marshmallow topping, that’s easier to make and some might say even tastier. We use sweetened, whipped mascarpone cheese for a marshmallow replacement, and as a low carber of two years, it’s really dang good!

The Best Low Carb, Indoor Smores

Why wait until it’s cold or you’re outdoors camping to make delicious smores?! You can have them indoor and right now. We’ve given you a super simple sugar free graham crackers recipe, as well as a straight forward marshmallow topping. All you need is some chocolate to complete your indoor smores and we know you have some in your kitchen! We used unsweetened bakers chocolate for our version, but you can use chocoperfection, chocorite, Lily’s chocolate or even use a less percent cacao bakers bar to complete yours.

Low Carb Smores

Matthew and I love re-creating all types of recipes, from desserts to family dinners, but what we love most about what we do is making it possible for you guys. You’re most likely not going to find us using obscure, unattainable ingredients and we always do our best to make things budget friendly. This low carb smores recipe doesn’t fall short of those guidelines! If you love what we do as much as we do make our favorite recipes and email us your creations! We always recommend our Olive Oil Cake and No Bake Cheesecakes. Once you’ve made those don’t forget to test out these low carb smores and tell us what you think!

Low Carb Smores Recipe

To make these delicious low carb smores, you’ll need the following ingredients:

• 20 Sugar Free Graham Crackers
• Marshmallow Topping:
  • 1/2 cup Mascarpone Cheese
  • 1/2 cup Heavy Whipping Cream
  • 30 drops Liquid Stevia
  • 1/2 tsp vanilla extract
• Chocolate Options:
  • Unsweetened Bakers Chocolate
  • Chocoperfection
  • Chocorite
  • Choczero
  • Coco Polo
  • Lily’s Chocolate Chips

Instructions

To make your low carb smores, follow these steps:

1. Make the Sugar Free Graham Crackers and allow them to fully cool before using.
2. To make the marshmallow topping, combine the mascarpone cheese and heavy whipping cream in a bowl using a hand mixer until you get a whipped, creamy texture.
3. Add the vanilla extract and liquid stevia and mix with hand mixer one last time.
4. Topping is ready and can be stored in the fridge.
5. Place 1-2 pieces of chocolate onto a graham cracker. Top the chocolate with a dollop of marshmallow topping and place another graham cracker on top of the marshmallow to make your low carb smore!
6. TIP: We like to use unsweetened bakers chocolate in our smores and two pieces yields 14 grams.
   You can quickly add this recipe to MyFitnessPal by searching "KetoConnect – Low Carb Smores".

Introduction to Keto Donuts

Donut holes are our weakness. They are dense, sweet, and easy to flavor however you like. Try covering them in keto powdered sweetener or dipping them in chocolate. No matter how you take em’ you’re sure to love these keto donuts.

Gluten Free Keto Donuts

We knew for our next recipe we just had to make keto donuts. What better way to make keto donuts than 100% sugar and gluten free? Using a blend of flours and ingredients we came up with the perfect mixture to make gluten free donuts that aren’t dry and sandy.

Is Almond Flour Keto?

The base flour of these sugar free keto donuts is almond flour. Almond flour is a low carb keto baking ingredient that has minimal carbs and is packed with fiber. 1/4 cup serving of almond flour has 3 grams of fiber and only 5 carbs (aka 2 net carbs). Almond flour donuts stay moist and fluffy unlike gluten free flours which aren’t low carb and often taste dry. The best type of flour to use is blanched almond flour without any of the skins for a uniform texture.

Almond or Coconut Flour?

Almond flour is key in this keto donut recipe. Coconut flour is highly absorbent and tends to make drier baked goods. Almond flour on it’s own can be too dense which is why we blended it with psyllium husk and xanthan gum for a more bread like dough texture. Coconut flour can not be subbed for the almond flour in this recipe because it will absorb too much liquid and create a dry keto donuts recipe.

Xanthan Gum in Keto Donuts

Xanthan gum, or the X- factor as we like to call it is a common thickener in keto cooking. This keto friendly “corn starch” also does a great job at creating a delicious bread like fluffy texture in these keto donuts. While optional, it is HIGHLY recommended for the best finished product.

Dairy Free Keto Donuts

These low carb donuts can easily be made keto by switching one ingredient. All you have to do is change the butter for coconut oil. It may alter the flavor slightly, but not enough that you’ll probably even notice a difference.

Paleo Donut Holes

This donuts recipe can also be made Paleo by switching the monk fruit or erythritol for coconut sugar. They are already grain free so the most important thing would be switching a monk fruit sweetener for a paleo one.

Baked or Fried

These low carb donuts are made by mixing, cooling, and then frying the dough. If you don’t love fried donuts or are looking to save on calories you can bake these in a mini donut pan or regular donut pan. Time will vary based on oven, but we recommend 350 degrees for 20-30 minutes if you make this recipe in the oven. Make sure to keep an eye on the low carb donuts and especially a mini donut (15-20 minutes) if chosen, so they don’t burn. The texture and taste won’t be the exact same as fried donuts, but they will still taste delicious!

The Best Frying Oil For Delicious Keto Donuts

If you do choose to fry them, and we certainly do, you’ll want to use the best high quality cooking oil. We love avocado oil and coconut oil because they have higher smoke points. For keto recipes that heat oil you’ll want to use high quality ingredients so the oils don’t oxidize and cause carcinogens to form.

How to Make Keto Donut Holes

Desserts always make the best keto recipes because who doesn’t love something sweet after a meal!? This easy keto donut hole recipe is sure to become your new mid day “pick me- up” alongside our bulletproof keto coffee.

Equipment

This recipe only requires two pieces of real equipment, a large mixing bowl and a frying pan. The frying pan you use really depends on what you have. If you want to use a wide heavy bottom pot that should work, prefer a frying pan? Go ahead and use a high quality skillet. The most important thing about frying this keto donut recipe is that the sides of whatever pan you use are not too short. If the pan is shallow you won’t be able to put enough oil inside for frying.

If you are choosing to bake these low carb donuts, know you will need a donut pan. They make both a mini donut pan and a standard size so pick whichever you prefer. You can also use a silicone donut pan if you have one on hand. Note: If using a donut pan your baking times will change. Refer to the baking section above in this post for more details.

Ingredients

What really sets these low carb donuts apart from their other low carb/ keto counterparts is that they are lighter and have a more bread- like donut texture. So often keto donuts are super eggy or crumbly rather than that perfect in-between. To do this, we use a blend of blanched almond flour and psyllium husk. Psyllium husk is a soluble fiber that works to make a chewy and fluffy donut like the original.

Next you will need baking powder, NOT baking soda (baking powder and baking soda cause different types of reactions). Finally you will need xanthan gum, a pinch of salt, and erythritol or another keto sweetener.

Wet Ingredients

For the wet ingredients you only need three easily accessible keto foods. You’ll want 2 large eggs, one tablespoon of grass fed melted butter, and vanilla extract. Even if you cover these donuts with cinnamon sugar, you’ll still want vanilla extract to really make the base flavor come through.

Making Keto Donuts

Now it’s time to make the best keto donuts ever! Begin by whisking together the wet ingredients.

In another bowl add and combine the dry ingredients.

Now you can mix together the wet and dry ingredients in one bowl, stirring well to avoid clumps. Allow the mixture 5-10 minutes in the fridge to firm up. While the dough is chilling heat the frying pan with a few inches of oil.

Remove the bowl from the fridge and scoop it into 12 donut holes. Each piece should be about 15-17 grams or a tablespoon full. Roll them into uniform balls and set aside on a plate for frying.

Check the temperature of the oil before frying. Once between 270F -290 F, you are good to begin frying.

Carefully place the donut holes into the hot oil and fry them in 2- 3 batches making sure to maintain the oil temperature by checking it frequently. They should be fried for 2 minutes on each side, or until golden. Flip after 2 minutes so they cook about 5 minutes total. Remove them from the oil after cooking and place them on kitchen towels to drain the excess oil. Repeat in batches until all the donut holes are fried.

Make your topping of choice or simply roll in keto cinnamon sugar.

Instructions

1. In a bowl, whisk together the wet ingredients well. Using another bowl, mix together all the dry ingredients.
2. Add the dry ingredients to the wet ingredients. Whisk together until combined. Place the mixture in the fridge for 5-10 minutes to allow the mixture to firm up.
3. Meanwhile, heat the frying oil on medium low. Take the bowl out of the fridge, and use a mini scoop or a tablespoon to divide the dough into around 12 donut holes. You can divide the dough by weighing the balls. Each ball should be 15-17 grams.
4. Wet your hands, and roll out each piece into a uniform ball. Check the oil’s temperature before frying. Try to maintain a temperature between 270F -290 F.
5. Gently place the donut holes into the oil. Fry them in 2- 3 batches to maintain the oil temperature. They should be fried for 2 minutes on each side, or until golden. Around 5 minutes in total. Take them out and place them on kitchen towels to drain the excess oil. Repeat until all the donut holes are fried.
6. Sprinkle powdered erythritol as a garnish. You can serve It with sugar free ganache, or roll the donuts in a mixture of granulated erythritol and cinnamon.

Notes

• Net Carbs: 1g
• I don’t recommend skipping the psyllium husk, as it helps bind and thicken the dough. It also gives the donuts a “bread” texture on the inside.
• Make sure to maintain a low temperature when frying the donuts, the almond flour browns really fast. Give the donuts enough time to cook on the inside as well.

Nutrition Facts

Keto Donut Holes
Amount Per Serving
Calories 67
Calories from Fat 45
% Daily Value*
Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 1g
Cholesterol 34mg 11%
Sodium 24mg 1%
Potassium 46mg 1%
Carbohydrates 3g 1%
Fiber 2g 8%
Sugar 1g 1%
Protein 3g 6%
Vitamin A 74IU 1%
Calcium 34mg 3%
Iron 1mg 6%

• Percent Daily Values are based on a 2000 calorie diet.