Indulge your sweet tooth without the guilt with these delightful Keto Blueberry Mini Cheesecakes! Perfectly portioned and bursting with flavor, these mini desserts are not only a treat for your taste buds but also a fantastic way to stay on track with your keto lifestyle. Imagine sinking your spoon into a creamy, rich cheesecake topped with fresh blueberries, all while keeping your carb count low. Whether you're hosting a gathering or simply craving a sweet snack, these mini cheesecakes are sure to impress. Ready to whip up a batch that will have everyone asking for seconds? Let’s dive into this simple yet decadent recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 6 mini cheesecakes
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your mini cheesecakes bake evenly and come out perfectly set.
- In a medium mixing bowl, combine 1 cup of almond flour, 1/4 cup of erythritol, and 1/4 cup of melted butter. Mix until the ingredients are well combined and form a crumbly texture.
- Line a muffin tin with paper liners or grease it with cooking spray to prevent the cheesecakes from sticking. Evenly distribute the almond flour mixture into the bottom of each muffin cup, pressing down firmly to create a crust.
- Bake the crusts in the preheated oven for 10 minutes, or until they are lightly golden. Once done, remove them from the oven and let them cool slightly while you prepare the cheesecake filling.
- In a large mixing bowl, beat 8 oz of softened cream cheese with an electric mixer until smooth and creamy. This should take about 2-3 minutes.
- Add 1/2 cup of sour cream, 2 large eggs, 1 tsp of vanilla extract, and 1/4 cup of erythritol to the bowl. Continue to mix until all ingredients are fully incorporated and the mixture is smooth.
- Gently fold in 1/2 cup of fresh blueberries into the cheesecake filling. Be careful not to break the blueberries; you want to keep them whole for a nice texture.
- Evenly pour the cheesecake filling over the pre-baked crusts in the muffin tin, filling each cup to about 3/4 full.
- Bake the mini cheesecakes in the oven for an additional 20 minutes, or until the edges are set and the center is slightly jiggly. They will firm up as they cool.
- Once baked, remove the mini cheesecakes from the oven and allow them to cool at room temperature for about 10 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours or until fully set.
- Before serving, you can top the cheesecakes with additional fresh blueberries or a dollop of whipped cream if desired. Enjoy your delicious Keto Blueberry Mini Cheesecakes!
Tips
- Prep Your Ingredients: Make sure your cream cheese is softened before you start mixing. This will help achieve that smooth, creamy texture that makes cheesecakes irresistible.
- Don’t Overmix: When combining your ingredients for the cheesecake filling, mix just until everything is incorporated. Overmixing can introduce too much air, leading to cracks in your cheesecakes.
- Chill Thoroughly: Allowing your mini cheesecakes to chill for at least 2 hours is crucial for achieving the perfect set. This not only enhances the flavors but also gives them a firmer texture.
- Experiment with Toppings: While fresh blueberries are a delicious choice, feel free to get creative! Try adding a sprinkle of keto-friendly granola or a drizzle of sugar-free chocolate sauce for an extra touch.
- Make Ahead: These mini cheesecakes can be made a day in advance, making them a great option for parties or meal prep. Just store them in an airtight container in the fridge until you're ready to serve.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
