Keto Strawberry Cheesecake Wonton Bites

These keto strawberry cheesecake wonton bites recreate the flavor of classic fried or baked cheesecake pockets while keeping carbs low. Instead of traditional wonton wrappers, this recipe uses a simple low-carb dough made from mozzarella and almond flour, which becomes crisp and golden when baked or air-fried. The filling is creamy, sweet, and lightly flavored with strawberry, providing a refreshing contrast to the crunchy shell.

The cream cheese filling blends together keto-friendly sweetener, softened cream cheese, and diced strawberries. Fresh strawberries are used sparingly to keep carbs low while still giving each bite a burst of fruitiness. The texture is smooth, rich, and reminiscent of traditional cheesecake, making these bites feel indulgent despite their low carb count. They’re perfect for those who want a fruity keto dessert without sacrificing texture or sweetness.

The mozzarella-almond flour dough is surprisingly easy to work with when warm. It rolls out thin to mimic the shape and flexibility of wonton wrappers, allowing you to fold the bites into triangles, pockets, or even mini parcels. Once assembled, the bites bake or air-fry quickly, forming a crisp exterior that pairs beautifully with the creamy filling. They also hold up well after cooling and can be reheated without losing their crunch.

These cheesecake wonton bites make an excellent keto dessert for gatherings, meal prep, or a fun weekend treat. They can be served warm for a gooey cheesecake center or chilled for a firmer texture. Drizzling them with a sugar-free glaze or dusting them with powdered sweetener adds an attractive finish. With their mix of crisp shell and creamy strawberry filling, they deliver a dessert experience that feels decadent while staying within keto limits.

Ingredients

Cheesecake Filling

• 6 oz cream cheese, softened

• 2 tbsp keto powdered sweetener

• 2–3 medium strawberries, finely diced

• ½ tsp vanilla extract

• Optional: ¼ tsp lemon zest for brightness

Keto Wonton Wrappers

• 1 cup shredded mozzarella

• ½ cup almond flour

• Pinch of salt

• 1 egg yolk (optional, helps sealing)

Optional Glaze

• 2 tbsp keto powdered sweetener

• 1 tsp heavy cream or water

• Tiny splash of vanilla

Instructions

1. Make the Strawberry Cheesecake Filling

1. In a bowl, mix softened cream cheese with powdered sweetener and vanilla.

2. Fold in finely diced strawberries.

3. Chill the mixture for at least 10 minutes to firm up.

2. Prepare the Keto Wonton Dough

1. Melt mozzarella cheese in a microwave-safe bowl in 20–30 second intervals until fully melted.

2. Add almond flour and salt; mix with a spatula until a dough forms.

3. Add egg yolk if using and knead until smooth.

4. Roll the dough between two parchment sheets until thin.

5. Cut into 3–4 inch squares.

3. Assemble

1. Place 1 to 1½ teaspoons of filling in the center of each dough square.

2. Fold diagonally or pull the corners together to form a sealed pocket.

3. Use a tiny amount of water or egg wash to seal edges if needed.

4. Cook

Bake Method:

• Preheat oven to 375°F (190°C).

• Place bites on a parchment-lined tray.

• Bake 10–14 minutes, until golden and crisp.

Air-Fry Method:

• Air fry at 375°F (190°C) for 6–9 minutes.

• Check halfway to prevent over-browning.

5. Optional Glaze

• Mix sweetener with cream or water until smooth.

• Drizzle over cooled bites.

Nutrition (per bite, approx. 20 bites)

• Calories: 55

• Fat: 4 g

• Protein: 3 g

• Total Carbs: 1.5 g

• Fiber: 0.5 g

• Net Carbs: 1 g