Place six small muffin liners inside the mini cupcake tin, or grease it to prevent the small keto cheesecake bites from sticking to the pan. Make sure to preheat the oven to about 350 degrees Fahrenheit.

Melt the butter, and chop the keto cookies until they have a smooth consistency. Place the resulting mixture inside the tin and press it thoroughly. In case you want to make the complex version of the crust, mix the flour, the butter, and the sweetener in a bowl until you get a consistent blend.

Bake the crust for 15 minutes.

Put the cream cheese and the sour cream inside the mixing bowl and beat them until they form a smooth paste. Add the eggs and the vanilla extract. Finally, add the sweetener and the salt, and stir until the batter has a soft consistency.

Pour the batter onto the crust and bake for another 20 minutes. Make sure to take the low-carb cheesecake bites out of the oven when the center shakes.

Let each low-carb mini cheesecake cool for about 20 minutes and place them inside the fridge for another 3 hours.

If you prefer the cheesecake bites crust-free, add pecans or macadamia nuts on top, together with the fruit.