Keto Sheet Cake Bites are soft, sweet, and totally addictive — without the sugar crash! These little squares of joy are the kind of dessert that makes you forget you’re eating low-carb. Whether it’s a cozy afternoon snack or a guilt-free party treat, they’re everything you crave in a bite-sized indulgence.
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Overview of the Recipe
These Keto Sheet Cake Bites are perfect for any season (or any craving ). Imagine a soft, buttery crumb with a rich, creamy layer that melts in your mouth. Every bite delivers that classic cake flavor—minus the sugar overload.
Why You’ll Love Them
- Low-carb & sugar-free: Ideal for keto and diabetic-friendly diets.
- Ridiculously moist: Thanks to a clever cream cheese trick.
- Quick to make: Ready in under 30 minutes.
- Perfect for meal prep: Store and freeze beautifully.
- Crowd-pleaser: No one will guess they’re keto!
What They Taste Like
These little bites taste like a cross between a cheesecake and a butter cake—light, rich, and just sweet enough to satisfy dessert cravings. They have a golden crust and a creamy center that stays moist thanks to the cream cheese and butter combo.
Ingredients You’ll Need
- 2 cups almond flour
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- ½ cup granulated sugar-free sweetener (like monk fruit or erythritol)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ cup unsweetened almond milk
- Pinch of salt
Tools Needed
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking pan
- Parchment paper
- Cooling rack
- Rubber spatula
Suggested Substitutions
- Swap almond flour for hazelnut flour for a nutty twist.
- Replace butter with coconut oil for a dairy-free option.
- Add lemon zest or cocoa powder for flavor variations.
How to Make Keto Sheet Cake Bites
Let’s bake! Here’s how to bring these dreamy bites to life.
- Preheat the oven to 350°F (175°C). Line your baking pan with parchment paper.
- Beat butter, cream cheese, and sweetener together until light and fluffy. This step gives that irresistible texture.
- Add eggs and vanilla, mixing until smooth.
- Whisk almond flour, baking powder, and salt in a separate bowl.
- Combine wet and dry ingredients, then slowly mix in almond milk until a thick, creamy batter forms.
- Spread batter evenly into the pan. Smooth the top with a spatula.
- Bake for 20–25 minutes, until golden and set.
- Cool completely before cutting into small squares or bites.
Tip: For extra indulgence, drizzle with a quick glaze of powdered sweetener and a touch of almond milk.
What to Serve with Keto Sheet Cake Bites
These bites pair beautifully with:
- A cup of strong coffee
- Unsweetened almond milk or matcha latte
- A few fresh berries for color and contrast
If you’re making these for a gathering, serve them on a platter with Keto Cheesecake Bars or Almond Flour Brownies — both delicious companions!
Tips for Making It Perfect
- Room temperature ingredients = fluffier bites.
- Don’t overmix once you add the almond flour—it can make the cake dense.
- Add 1 tbsp of sour cream if you like an extra moist texture.
- To make ahead, bake and freeze in bite-sized portions.
Storage Instructions
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze up to 2 months; thaw in the fridge overnight.
- Reheat: Microwave 10 seconds for a warm, gooey bite.
General Information
These Keto Sheet Cake Bites are inspired by my grandma’s butter cake recipe. Growing up, she’d always sneak an extra slice for me “for energy.” Now I’ve turned that nostalgic flavor into something modern and sugar-free.
They’re perfect for holidays, bake sales, or just a weekday pick-me-up.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
You can, but reduce the amount to about ½ cup — coconut flour is very absorbent.
What’s the best sweetener for this recipe?
I recommend monk fruit erythritol blend for the closest sugar-like taste.
How can I make it dairy-free?
Use coconut oil instead of butter and dairy-free cream cheese.
Can I frost these?
Absolutely! Try a keto cream cheese frosting or simple sugar-free glaze.
Conclusion
These Keto Sheet Cake Bites are proof that you can have dessert on a keto diet — and love every second of it. Buttery, moist, and perfectly sweet, they’ll become a go-to treat for every occasion.
If you love this recipe, you’ll also adore my:
- Keto Lemon Loaf
- Low-Carb Blueberry Muffins
Interactive Elements
I’d love to see your creation!
Leave a comment below if you tried this recipe and share your photo on Pinterest — tag me so I can feature your bake!
Nutritional Information (per serving)
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| Calories | Carbs | Fiber | Net Carbs | Protein | Fat |
|---|---|---|---|---|---|
| 180 | 4g | 2g | 2g | 6g | 16g |
Irresistibly Soft Keto Sheet Cake Bites (You Won’t Believe They’re Sugar-Free!)
- Total Time: PT35M
- Yield: 16 bites 1x
Description
These Keto Sheet Cake Bites are soft, sweet, and totally addictive — without the sugar crash! Perfect for snack time, parties, or cozy dessert moments. Made with almond flour, butter, and cream cheese, they stay moist and rich with minimal effort. Ready in about 35 minutes and completely sugar-free!
Ingredients
2 cups almond flour
1/2 cup (115 g) unsalted butter, softened
4 oz (113 g) cream cheese, softened
1/2 cup granulated sugar-free sweetener (monk fruit or erythritol blend)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 cup unsweetened almond milk
Pinch of salt
Optional: 1 tablespoon lemon zest or 2 tablespoons cocoa powder for flavor
Optional glaze: 1/3 cup powdered sugar-free sweetener + 1-2 tablespoons almond milk
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set aside.
2. In a large mixing bowl, beat butter, cream cheese, and sugar-free sweetener until light and fluffy, about 2–3 minutes.
3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk almond flour, baking powder, and salt.
5. Gradually fold dry ingredients into the wet mixture until just combined.
6. Add almond milk a little at a time until a smooth, thick batter forms.
7. Spread batter evenly into prepared pan and smooth the top with a spatula.
8. Bake 20–25 minutes (for 9×13) or until the center is set and the top is golden. If using an 8×8 pan, check at 18 minutes.
9. Let the cake cool completely before cutting into squares or bites.
10. For optional glaze: Whisk powdered sweetener with almond milk until smooth. Drizzle over cooled cake, chill 20 minutes to set, then slice into 16 bites.
Notes
Tip: Use room-temperature butter and cream cheese for a fluffy, smooth batter.
Do not overmix once almond flour is added—it can make the texture dense.
If you prefer thicker bars, use an 8×8-inch pan and add a few minutes to bake time.
Add 1 tablespoon sour cream for extra moistness.
Storage: Refrigerate up to 5 days or freeze up to 2 months.
Serve with coffee, unsweetened whipped cream, or a handful of fresh berries for a delicious keto-friendly dessert.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 0g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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