These delicious Low Carb Chocolate Cream Cheese Bites are 100% chocolatey creamy goodness.
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Jump to RecipeNeed something chocolatey, fudgy, creamy and delicious?
You’ve come to the right place!
These Low Carb Chocolate Cream Cheese Bites are all of the above without falling onto the naughty list!
Seriously, you won’t believe they are low carb once you taste these little bites of heaven. My husband is always my dessert judge because where he will eat anything food related I put in front of him, he is not very fond of low carb desserts. Basically I know I’ve created gold when he can eat it and ask for more.
I hope you love these as much as I do!
What you’ll need to make these Low Carb Chocolate Cream Cheese Bites
There aren’t a lot of ingredients required to make these beauties. Here is what you will need:
Cream cheese and butter brought to room temperature, heavy cream, cocoa powder, instant coffee, powdered erythritol, vanilla and sea salt.
If you like an extra little crunch, you can add toasted sliced almonds.
How to make Low Carb Chocolate Cream Cheese Bites
Line a baking sheet with some wax paper and clear enough room in your freezer for the baking sheet to fit inside.
Using a stand mixer with the paddle attachment, whip the cream cheese and butter until perfectly smooth then mix in the powdered erythritol until smooth. Scrape the bowl in between the additions as needed.
In a separate bowl combine the cocoa, sea salt and instant coffee then mix into the cream cheese until fully combined.
Stir in the vanilla then set the machine to low and slowly pour in the heavy cream until fully combined.
*Optional – if you would like a little crunch, stir in the toasted almonds at this point.
Drop by TBSP onto the baking sheet, close together to fit them all but without touching. Freeze for 30 minutes.
In a bowl combine the extra cocoa with instant coffee and a pinch of sea salt. Set up a new baking sheet with a fresh piece of wax paper.
After the 30 minutes, remove the low carb chocolate cream cheese bites from the freezer. Take each portion and form into a ball, then roll around in the extra cocoa mixture before placing on the fresh baking sheet.
Once they have all been formed into balls and rolled in the coating, freeze for at least 2 hours or until firm.
How to store these Low Carb Chocolate Cream Cheese Bites
Freezer- I keep these little love bites in the freezer in an air tight freezer safe container. They will last for about 4 months like this! Simply pull one.. or 10.. out and leave at room temperature for about 10-15 minutes before indulging!
Fridge- These will last for about a week or so in the fridge if kept in an air tight container. Freeze them to last longer!
Love this recipe? Try these other low carb treats next:
No Bake Peanut Butter Chocolate Freezer Cookies
Chocolate Almond Low Carb Truffles
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Low Carb Chocolate Cream Cheese Bites
Ingredients
Cream Cheese Bites
- 1 x8oz full fat cream cheese room temperature
- ¼ cup unsalted butter room temperature
- ¾ cup powdered erythritol I like swerve
- ⅓ cup unsweetened cocoa powder
- 2 tsp instant coffee
- ½ tsp sea salt
- 1 ½ tsp vanilla extract
Coating
- ¼ cup unsweetened cocoa powder
- ¾ tsp instant coffee
- Pinch sea salt
Optional
- ½ cup toasted sliced almonds chopped
Instructions
Equipment Needed
- 2x Baking Sheets
- Wax Paper
- Stand Mixer
Directions
- Line a baking sheet with wax paper and clear enough room in your freezer for the baking sheet to fit inside.
- Using a stand mixer with the paddle attachment, whip the cream cheese and butter until no lump remain, then mix in the powdered erythritol until smooth. Scrape the bowl in between the additions as needed.
- In a separate bowl combine the cocoa, sea salt and instant coffee then mix into the cream cheese until fully combined.
- Stir in the vanilla then set the machine to low and slowly pour in the heavy cream until fully combined.
- *Optional – if you would like a little crunch, stir in the toasted almonds at this point.
- Drop by TBSP onto the baking sheet, close together to fit them all but without touching. Freeze for 30 minutes.
- In a small bowl combine the coating ingredients. Set up a new baking sheet with a fresh piece of wax paper.
- After the 30 minutes are up, remove the low carb chocolate cream cheese bites from the freezer. Take each portion and form into a ball, then roll around in the coating mix before placing on the fresh baking sheet.
- Once they have all been formed into balls and rolled in the coating, freeze for at least 2 hours or until firm.
- Store in an airtight container in the fridge for 1 week or freezer for 4 months.