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A favorite treat loved by low carbers is the keto cheesecake. We have taken that classic recipe and put it into a single serve, easy to manage shooter perfect for a quick snack!

Keto Cheesecake Shooters

Cheesecake is the top rated keto dessert among low carbers. There are many reasons why, the number one being that cream cheese is on every keto shopping list. Another reason is that the ingredients play very well with keto and low carb approved sweeteners like stevia. The bitterness is cut and easily hidden by extracts or flavor oils like vanilla and lemon.

For our keto cheesecake shooter recipe we take a parfait type of direction. Reason being- it is an easy crust free recipe (making it even lower carb) and single serve (making it easier to control your portions). We made our shooters in cute little glasses you can find at almost any dollar store or even online at Amazon.

Of course feel free to put the mix into any glass or ramekin. The key is to measure it out into single servings so you always know what you are eating for macros.

Making our keto cheesecake shooters

Our keto cheesecake shooters can be made as the recipe lists (using sugar free caramel) or omit that and add blueberries or strawberries.

Be sure to take the cream cheese out and let it sit at room temperature until softened. Microwaving cream cheese to soften typically leaves small lumps and not a smooth, creamy texture to your cheesecake.

Makes 10-12 shooters.

Your keto cheesecake shooters were so easy to make and such a simple way to get in a sweet treat. Great idea, and that caramel sauce is bomb!

Keto Cheesecake Shooters

A single serve keto version of our favorite low carb dessert, cheesecake!

Ingredients

16 oz Cream Cheese
3/4 cup unsweetened vanilla almond milk or coconut milk
8 drops Stevia Glycerite
2 tsp. Vanilla
1 tsp. Lemon Juice
Sugar Free Caramel Sauce (Link provided below)
Blueberries or Strawberries optional

Instructions

In a large bowl, add cream cheese, almond milk, stevia, vanilla and lemon juice.
Using an electric mixer, whip until smooth and fluffy.
Spoon Cheesecake mixture into piping bag with your favorite tip. Pipe cheesecake into shot glass, alternating with caramel sauce to create layers. (or berries)
Top with a pinch of pink himalayan salt (if you like the salted caramel thing!) and refrigerate for 15 minutes before serving.