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High Protein Low Carb Salted Caramel Cheesecake Bites - Easy, Creamy, and Satisfying

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • Almond flour
  • Unsalted butter (melted)
  • Granular allulose or erythritol
  • Vanilla extract
  • Fine sea salt
  • For the cheesecake filling:
  • Full-fat cream cheese, softened
  • Plain 2% or nonfat Greek yogurt
  • Vanilla whey or casein protein powder (unflavored works too)
  • Granular or powdered allulose/erythritol
  • Large egg
  • Vanilla extract
  • Pinch of salt
  • Optional: lemon juice or zest for brightness
  • For the salted caramel topping:
  • Allulose (preferred for smoother caramel) or erythritol/monk fruit blend
  • Unsalted butter
  • Heavy cream
  • Vanilla extract
  • Flaky sea salt (for topping)
  • Tools:
  • Mini muffin pan (24-count) with paper liners
  • Mixing bowls and hand mixer (or stand mixer)
  • Small saucepan
  • Cookie scoop or tablespoon

Method
 

  1. Prep your pan. Line a 24-cup mini muffin pan with paper liners. Preheat the oven to 325°F (163°C). This lower heat helps prevent cracking and keeps the bites silky.
  2. Make the crust. In a bowl, stir together 1 cup almond flour, 2 tablespoons granular sweetener, a pinch of salt, 1/4 teaspoon vanilla, and 3 tablespoons melted butter until the mixture looks like damp sand.
  3. Press the crust. Divide the mixture among the liners (about 1 heaping teaspoon each). Press down firmly with the back of a spoon or your fingers to compact.
  4. Par-bake. Bake crusts for 6–7 minutes until set and lightly golden at the edges. Cool for 5 minutes while you make the filling.
  5. Beat the cream cheese. In a mixing bowl, beat 12 ounces softened cream cheese with 1/3 cup sweetener and a pinch of salt until smooth and fluffy. Scrape the bowl to remove lumps.
  6. Add yogurt and flavor. Mix in 1/2 cup Greek yogurt, 1 teaspoon vanilla, and 1 teaspoon lemon juice (optional) until silky.
  7. Blend in protein. Sprinkle in 1/4 to 1/3 cup vanilla or unflavored protein powder. Mix on low just until fully combined. Avoid overmixing to prevent air bubbles.
  8. Add the egg. Beat in 1 large egg on low speed until incorporated. Stop mixing as soon as it looks uniform.
  9. Fill the cups. Spoon or scoop the batter over the crusts, filling each liner almost to the top. Tap the pan gently to pop surface bubbles.
  10. Bake the bites. Bake at 325°F (163°C) for 12–15 minutes, until the edges are set and the centers still jiggle slightly. They’ll firm up as they cool.
  11. Cool gradually. Turn off the oven, crack the door, and let the pan sit for 5 minutes. Move to a rack and cool to room temperature.
  12. Make the caramel. In a small saucepan over medium heat, melt 2 tablespoons butter. Stir in 1/3 cup allulose and cook, stirring, until it dissolves and deepens slightly in color. Slowly whisk in 3 tablespoons heavy cream. Simmer 1–2 minutes until glossy and slightly thick. Remove from heat, add 1/2 teaspoon vanilla, and a pinch of salt. The caramel will thicken as it cools.
  13. Top and salt. Spoon a small dollop of caramel over each cooled cheesecake bite. Finish with a few flakes of sea salt. Don’t oversalt—just a light sprinkle to balance the sweetness.
  14. Chill to set. Refrigerate for at least 2 hours, or overnight for best texture. The bites should be smooth, dense, and creamy.