I’m getting a head start on my Thanksgiving Day cooking plan because it’s my absolute favorite holiday. I host dinner at my house each year and I take this responsibility seriously! Each year, I try to introduce at least one new dessert. This year, I chose to add two low carb dessert recipes.
I added these Keto Lemon Blueberry Cheesecake Bites and Pumpkin Brandy Cheesecake. I am known for my cheesecakes and since this was my first holiday eating mostly keto, I knew a keto cheesecake (in this case two) would have to happen.
What’s in these Keto Lemon Blueberry Cheesecake Bites?
This recipe includes a keto lemon cheesecake and a lemon cookie-pecan crust. I topped the cheesecakes with a blueberry topping that I made with four ingredients and collagen peptides.
What cookies did you use for the crust?
I made this keto cheesecake crust with Fat Snax Lemony Lemon cookies. I added unsalted Pecans for extra texture. I also added them to limit the number of cookies that I was using.
What sweeteners did you use?
As mentioned in my keto and low carb food swaps post, I use one of three brands sugar replacements. In this case, I used Sukrin Gold (a brown sugar replacement) as well as Sukrin Granular. Both of these measure 1:1 with regular sugar and are 0g net carbs, making them essential for making low carbs sweets.
What’s the point of using Collagen Peptides in the blueberry topping?
The blueberry topping in this recipe has collagen peptides. Besides being good for your hair, skin, and nails, collagen is a keto-friendly sauce thickener. I use this Unflavored Collagen Peptides to create a pie filling like consistency.
This recipe makes 8 standard-sized or 24 mini muffins
Want more keto & low carb dessert recipes? Try these:
Lemon Cookie Crust
- 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.
Recipe Nutrition Facts