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Keto Lemon Cheesecake Bites with Blueberry Sauce are the perfect low carb dessert all-year-round. They include a lemon cheesecake base with a grain-free lemon cookie crust. I top the bites with my easy no sugar added blueberry compote sauce that comes together quickly with one pan. These are perfect for those searching for low-carb cheesecakes that are pre-portioned and ready to serve a crowd.
Keto Lemon Blueberry Cheesecake Recipe Inspiration
When I first shared this recipe, I was getting a head start on my Thanksgiving Day cooking plan. Thanksgiving is my absolute favorite holiday. In fact, I host dinner at my house each year and I take this responsibility seriously! And, while there are certainly non-keto items on my table, this was one that I knew would be perfect for showing my family how awesome low-carb dessert options could be.
Besides that, I love cheesecakes and am obsessed with making new flavors. Some of my favorites on the site are Pumpkin Brandy Cheesecake, Gluten-free Strawberry Cheesecake, Mixed Berry Cheesecake Bars, and Low Carb Snickers Cheesecake.
Ingredients in these Keto Low-Carb Lemon Blueberry Cheesecake Bites:
This recipe includes a keto lemon cheesecake and a lemon cookie, pecan crust. I topped the cheesecakes with a blueberry compote topping that I made with four ingredients and unflavored collagen peptides. You can scroll down to the recipe card to find the exact amounts.
Low Carb Lemon Cookie Crust
- Fat Snax Lemony Lemon
- Unsalted Pecans
- Salted butter
- Keto Brown Sugar Replacement
Keto Lemon Cheesecake
- Cream cheese
- Sour cream
- Lemon juice
- Granular Monk Fruit Erythritol
- A Large egg
- Vanilla extract
- Lemon zest
Keto Blueberry Compote Topping
- Blueberries (fresh or frozen)
- Granular Monk Fruit Erythritol
- Lemon juice
- Unflavored Collagen Peptides or Xanthan Gum
Substitution Tips
- Crust: I’m using Lemony Lemon cookies and unsalted pecans for the crust. They give extra texture and increase the lemon flavor. If you don’t have the cookies, you can use the crust from my Keto Pumpkin Pie Cheesecake Bars. It includes almond flour, pecans, sweetener, and butter.
- Keto Sweetener: I’m using a brand that substitutes with regular sugar 1:1. This means that one cup of sweetener has the same sweetness as one cup of regular sugar. If you use a different brand than the one linked below, be sure to check the packaging for their substitution tips.
- Keto Sauce Thickeners: I keep Xanthan Gum in my pantry as a replacement for cornstarch and flour in my low-carb and gluten-free sauces. It helps hold everything together. If you don’t have xanthan gum, you can substitute 1/4 tsp of Xanthan Gum for every 1 tbsp of Collagen Peptides.
More Keto & Low Carb Dessert Recipes
If you enjoy low-carb and refined sugar-free dessert recipes, then you might also enjoy these:
- Maple Pecan Keto Cinnamon Rolls
- The Best Low Carb Carrot Cake
- Easy Keto Cheesecake Brownies
- Keto Snickers Cheesecake Bars
Other Lemon Blueberry Recipes
Lemon and blueberry are a classic combo. Some other lemon blueberry flavored foods are:
- Low Carb Lemon Blueberry Cream Cake
- Keto Blueberry Iced Tea Lemonade, which uses my sugar-free lemonade with blueberry herbal tea to make a refreshing summer drink
- Keto Lemon Blueberry Muffins
Keto Lemon Blueberry Cheesecake Bites
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Recommended Equipment
Ingredients
Lemon Cookie Crust
- 2 packs Lemony Lemon Cookies, or use the crust that I made in Keto Pumpkin Cheesecake Bars
- 2 tbsp Unsalted Pecans
- 1 tbsp Butter, melted
- 1 tbsp Keto Brown Sugar Replacement
Keto Lemon Cheesecake
- 8 oz Cream Cheese, softened
- 1/4 cup Sour Cream
- 1 tbsp Lemon Juice
- 1/4 cup Granular Monk Fruit Erythritol, or Swerve, Granular
- 1 large Eggs
- 1/2 tsp Vanilla Extract
- 1/4 tsp lemon zest
Keto Blueberry Compote Topping
- 1 cup Blueberries, I used frozen
- 2 tbsp Granular Monk Fruit Erythritol, or Swerve, Granular
- 1 tbsp Lemon Juice
- 1 tbsp Unflavored Collagen Peptides, or 1/4 tsp Xanthan Gum
Instructions
- Preheat the oven to 350 degrees
For the Crust:
- 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.
For the Keto Cheesecake:
- Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
- Divide the cheesecake mixture among the muffin tins
- Bake for 15-20 minutes, or until the center of the cheesecake is almost set. It will jiggle in the middle. Remove the cheesecake from the oven and allow the dessert to cool.
- Refrigerate it for at least 4 hours.
For the Blueberry Compote Sauce:
- Add all of the ingredients for the blueberry compote topping to a saucepan
- Cook on medium heat until it thickens (~10 minutes)
- You can top the cheesecakes with the blueberry sauce once it's cool. I tend to keep my cheesecakes and sauce separate until I'm ready to serve.
Recipe Notes
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
