keto blueberry This recipe includes a keto lemon cheesecake and a lemon cookie-pecan crust.
I’m getting a head start on Thanksgiving Day game-planning (yes, I plan this early…it’s the Super Bowl of cooking so I decided to try a new dessert! I added some lemon to my cheesecake base
recipe created a sugar-free grain-free lemon cookie-pecan crust.
Ingredients for keto lemon cheesecake
- Lemon Cookie Crust
- 2 packs Fat Snax Lemony Lemon
- 2 tbsp Front Porch pecans unsalted
- 1 tbsp salted butter melted
- 1 tbsp Sukrin Gold Brown Sugar Replacement
- Lemon Cheesecake
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1/4 cup Sukrin: 1 Zero Calorie Sweetener Granular or Swerve, Granular
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp lemon zest
Blueberry Topping
- 1 cup Blueberries I used frozen
- 2 tbsp Sukrin: 1 Zero Calorie Sweetener Granular or Swerve, Granular
- 1 tbsp lemon juice
- 1 scoop Collagen Peptides (Unflavored)
Instructions for keto lemon cheesecake
Preheat the oven to 350 degrees
Make the crust by mixing all of the ingredients in a food processor
Line the muffin tins with mini or standard silicone molds
Divide the crust across the muffin tins and press it down to form a solid base
Bake for 3 (if using a mini-muffin pan) or 5 minutes (if using a standard muffin pan) and set aside
Turn the oven to 300 degrees
Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
Divide the cheesecake mixture among the muffin tins
Add water to the bottom of a baking sheet – this is the water bath for the cheesecake
Add the muffin tin to the baking sheet
Bake for 15-20 minutes, or until the center of the cheesecake is almost set
Add all of the ingredients for the blueberry topping to a saucepan
Cook on medium heat until the berry sauce forms a gel (~10 minutes)
Allow the cheesecakes and sauce to cool. You can top the cheesecakes with the blueberry sauce
or wait until just before serving the dish.
