This low carb cheesecake is incredibly easy to whip up and will satisfy your sweet tooth and leave you feeling satisfied. The fact that these cheesecakes are mini sized means it is a lot easier to practice portion control. Mini Keto Blueberry Cheesecakes – You must try this recipe.
There is just something about mini desserts that everyone can’t seem to resist. They are so much more fun to eat especially since no utensils are needed and they are just so darn cute.
If you think mini desserts are pretty fantastic too, then you’ll have a blast whipping up this blueberry cheesecake in single-serving sizes. These mini blueberry cheesecakes are keto friendly.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Mini Keto Blueberry Cheesecakes, you can try similar recipes:
- Red Velvet Cinnamon Cheesecakes – Keto Recipe
- Low Carb No-Bake Pumpkin Pie Cheesecake Jars
- Keto Raspberry Cheesecake Bars
- No Bake Cheesecake – KETO Recipe
- Keto Sopapilla Cheesecake Bars
- Coffee Chocolate Mocha Keto Cheesecake
- Black Forest Cheesecakes
Mini Keto Blueberry CheesecakesCourse: DessertsCuisine: Ketogenic
- FOR THE CRUST
1 cup almond flour
1 tbsp golden monkfruit
1/4 cup salted butter, melted
16 oz cream cheese, room temperature
2 large pastured eggs
2 tsp lemon extract
1 tsp vanilla extract
1/2 cup granular monkfruit
1 cup frozen blueberries
- Preheat oven to 350° Use a standard size silicone muffin pan, or line a regular muffin pan with muffin liners.
- In a medium mixing bowl combine the almond flour and the brown sugar erythritol. Add the melted butter to the bowl and mix until the almond flour is coated and is the texture of wet sand. Divide the mixture evenly amongst the 12 wells in the muffin pan. Use a spoon to evenly press the mixture down into the bottom of each muffin liner.
- Bake the crusts for 5 minutes.
- In a large mixing bowl, using a hand mixture, beat the cream cheese until fluffy.
- Add eggs, lemon extract, vanilla extract and Swerve and mix until all ingredients are well combined and smooth. Use a rubber spatula to scrape the sides and mix in.
- Divide the cheesecake mixture evenly between all 12 wells in the muffin pan. If using a silicone muffin pan, place it on top of a baking sheet.
- Bake for 25 -30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
- Allow to cool on the counter for 20 minutes.
- While the cheesecakes are cooling, heat a small sauce pan over medium-low heat and add the blueberries. Let the blueberries simmer for 15 minutes. Mash them slightly to release their juices and let the juices thicken. Divide blueberries evenly among the cheesecakes.
- Chill for up to 24 hours before serving.
- Swap blueberries with strawberries or raspberries
- Used a mixed berry combination
Note on Nutritional Information
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