Introduction

Keto Raspberry Cheesecake Bites are a delightful low-carb treat perfect for satisfying sweet cravings without breaking your diet. These creamy, tangy bites are coated in rich sugar-free chocolate for an indulgent finish. They make a great snack or dessert for any occasion.

A light pink dessert bowl holds several round chocolate truffles, each coated in smooth dark chocolate with some truffles drizzled with additional chocolate lines on top and others decorated with small pink sprinkles. Bright red raspberries are mixed in and placed between the truffles inside the bowl, adding vivid color contrast. Around the base of the bowl, on a white marbled surface, more dark chocolate truffles and fresh raspberries are scattered, enhancing the display. The overall look is rich and inviting, with a balance of dark brown and bright red colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup raspberries
6 tbsp powdered sweetener (divided)

1 tbsp water
1 tsp grassfed gelatin

8 ounces cream cheese (softened)
1 tsp vanilla extract

4 ounces sugar-free dark chocolate (chopped)
1/2 ounce cocoa butter

Instructions

Step 1: In a small saucepan over medium-low heat, combine the raspberries, 1 tablespoon of powdered sweetener, and water. Bring to a simmer and cook until the berries soften and can be easily mashed with a fork, about 5 minutes.

Step 2: Sprinkle the surface with gelatin and whisk quickly to combine. Remove from heat and let the mixture cool completely.
Step 3: In a large bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes until very smooth. Add the remaining powdered sweetener and vanilla extract, then beat until combined.
Step 4: Fold the cooled raspberry mixture into the cream cheese mixture, beating until well incorporated.

Step 5: Use a small cookie scoop or tablespoon to portion the mixture into small mounds onto a cookie sheet lined with waxed paper or a silicone baking mat. Freeze for 1 to 2 hours until solid.
Step 6: In a heatproof bowl set over barely simmering water, melt the sugar-free dark chocolate and cocoa butter together until smooth and fully melted.
Step 7: Dip one cheesecake bite at a time into the melted chocolate, using a fork to coat completely. Lift and gently tap the fork against the side of the bowl to remove excess chocolate.

Step 8: Place the coated bites on a lined tray and refrigerate for 20 minutes to set the chocolate. Keep refrigerated until ready to serve.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture.
Substitute raspberries with blackberries or strawberries for a different berry twist.

Use a mix of erythritol and stevia-based sweeteners if preferred for a smoother sweetness.
If you don’t have cocoa butter, an equal amount of coconut oil works as a substitute for the chocolate coating.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 weeks. Thaw in the refrigerator before serving. To refresh the chocolate coating after thawing, briefly dip the bites again in melted chocolate and chill.

How to Serve

The image shows several dark chocolate-covered truffles resting on a white marbled surface, with one truffle cut open to reveal a light pink, creamy filling inside that has a soft, fluffy texture. The outer layer is smooth dark chocolate with decorative chocolate drizzles on top. Around the truffles, there are fresh red raspberries that add a pop of color and a juicy, textured contrast to the smooth chocolate. The photo is close up, focusing on the details of the truffle's layers and the raspberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of grassfed gelatin?

Yes, regular gelatin works well in this recipe and will provide the same setting effect for the raspberry mixture.

Is it necessary to freeze the cheesecake bites before dipping in chocolate?

Freezing helps firm up the bites, making them easier to dip and preventing them from melting when coated with warm chocolate. It’s recommended for best results.