Keto Easter Bunny Cheesecake Bites

I started making these Easter bunny cheesecake bites a few years ago when my kids and I were looking for a holiday project that didn’t involve the oven. The filling is just cream cheese, powdered sweetener, a little coconut flour, a teaspoon of lemon juice, and whipped cream folded together. Simple, but the texture is light and creamy, almost like a mousse. I tested this with both coconut flour and almond flour and landed on 2 tablespoons of coconut flour because it absorbs just enough moisture without making the balls dense.

The white chocolate coating is the trickiest part, and I have a method now. I keep the melted chocolate bowl sitting over a pot of barely warm water the entire time I’m dipping. Without that, the chocolate starts to thicken around the 8th or 9th bite and you end up with lumpy, uneven coating (or it seizes completely). Small microwave increments of 30-45 seconds, stirring between each one, get it melted evenly in the first place. Then the warm water bath keeps it fluid while I work through the whole batch.

Once they’re dipped and rolled in unsweetened coconut, I cut little ears from sugar-free marshmallows and press them on with a dab of melted white chocolate. My kids handle the ear step. They get very serious about ear placement, which is the best part of the whole project.

If you love no-bake keto treats, I have a whole collection. My keto Cadbury eggs are another Easter staple around here. For a simpler coconut treat, try my keto coconut joys. I also keep a batch of keto cheesecake fluff in the fridge most weeks for when I want something creamy without the whole production. And if you have leftover white chocolate chips, my keto white chocolate fudge is the perfect way to use them up.

Each bite comes in at 2.7g net carbs, so you can have a couple at an Easter brunch without thinking twice. I’ve brought these to family gatherings and nobody guesses they’re low-carb until I tell them.

Want a full cake instead? Make my keto cheesecake.

Flavor variations I've tried

The plain cheesecake filling is great on its own, but I’ve played around with flavors over the years. Here’s what works:

• Peanut butter: I fold in 1/4 cup of peanut butter. The balls are a little softer, so give them an extra 5 minutes in the freezer before dipping.
• Chocolate: Add 1/4 cup unsweetened cocoa powder to the mixture. These look like little chocolate truffles once they’re coated.
• Strawberry: I drizzle in about 1/4 cup of sugar-free strawberry syrup. The pink filling peeking through the coconut is really pretty.
• Lemon: If you love lemon cheesecake, add a full tablespoon of lemon extract. I go heavier on the lemon than the original recipe calls for because the white chocolate coating mellows it out.

Any of these work as keto no-bake treats. I’ve also used the chocolate version as a base for something closer to keto fudge bites (skip the bunny ears on those).

Storage and make-ahead timeline

I learned the hard way that these are only good at room temperature for about 30-45 minutes. I set a batch out at an Easter brunch once and by the time everyone circled back for seconds, the coating was soft and the balls were starting to lose their shape. Now I keep them in the fridge and pull out a small plate at a time.

For make-ahead, I prep and freeze the plain cheesecake balls up to two weeks before Easter, then do the dipping and decorating the day before. Freezing before dipping actually makes the chocolate step easier because the cold balls set the coating faster. These also taste great slightly frozen, almost like a low-carb ice cream bite.