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Keto Lemon Blueberry Cheesecake Bites are the perfect low carb dessert all year round. Each bite includes a keto lemon cheesecake base with a grain-free lemon cookie crust, and a quick, no sugar added, blueberry sauce. I make these in muffin cups so that they’re pre-portioned and easy to share. If you’re a fan of lemon and blueberry cakes and searching for low carb sweets, then this gluten-free cheesecake will be a welcomed twist.
What inspired this Keto Cheesecake recipe?
I wanted to make low carb sweets for Thanksgiving
When I first shared this recipe, I was 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! So, each year, I try to introduce at least one new dessert. While there are certainly non-keto items on my table (I personally believe in living a little), I chose to add two low carb dessert recipes so that more members of my family can experience how awesome low carb desserts can be.
I love cheesecakes
Cheesecakes are probably, the first “real” thing that I learned to cook. Over the years, I’ve had a ton of fun experimenting with new flavor combos. I have several keto cheesecake recipes (Pumpkin Brandy Cheesecake, Gluten-free Strawberry Cheesecake, Low Carb Snickers Cheesecake) on this site and would encourage you to check them if you love cheesecakes too!
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?
This keto cheesecake includes a Fat Snax Lemony Lemon cookies crust. 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 of keto 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.
If you’d like to make this recipe with another brand of sweetener then feel free to substitute. Be aware though that some sweeteners might require more or less. I’m one of those people that taste as I go along to make sure that each component is delicious.
What’s the point of using Collagen Peptides?
The blueberry topping in this recipe includes 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.
What are some other recipes that use Collagen Peptides?
I keep collagen peptides in my pantry because I use it almost daily in butter coffee. However, some other recipes on my site that include it are Keto Strawberry Cheesecake, Low Carb Mug Cake, Bone Broth Mississippi Pot Roast, and Low Carb Bang Bang Shrimp.
Can I substitute Collagen Peptides?
Yes. I keep Xanthan Gum in my pantry as a replacement for cornstarch and flour in my low-carb and gluten-free sauces. Like Collagen Peptides, it helps hold everything together. It’s also perfect for getting a smooth consistency in frozen treats, such as this Keto Frappuccino.
You can substitute 1/4 tsp of Xanthan Gum for every 1 tbsp of Collagen Peptides.
This recipe makes 8 standard-sized or 24 mini muffins
You can opt to make these in mini-muffin tins, standard tins or jumbo tins.
Want more keto & low carb dessert recipes? Try these:
Maple Pecan Keto Cinnamon Rolls
The Best Low Carb Carrot Cake
Easy Keto Cheesecake Brownies
Keto Snickers Cheesecake Bars
Want more lemon blueberry flavored foods? You check out this Low Carb Lemon Blueberry Cream Cake, which I imagine is this dessert in a delicious cake form. I also created an awesome Keto Blueberry Iced Tea Lemonade, a great option for entertaining and a no sugar added summer drink!
Ingredients
Lemon Cookie Crust
- 2 packs Fat Snax Lemony Lemon
- 2 tbsp Front Porch pecans unsalted
- 1 tbsp salted butter melted
- 1 tbsp Keto Brown Sugar Replacement
Lemon Cheesecake
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1/4 cup Granular Monk Fruit Erythritol 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 Granular Monk Fruit Erythritol Granular or Swerve, Granular
- 1 tbsp lemon juice
- 1 scoop Collagen Peptides (Unflavored)
Instructions
- 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.
Video
Recipe Nutrition Facts
109 3.6K - 3.7KShares
Rogmo says
September 7, 2018 at 12:25 pmThese look awesome. What’s the nutritional info? Carbs, fat, protein per serving?
Davinah Smith says
September 23, 2018 at 2:45 amHi Rogmo! Thanks for asking. I updated the recipe to include that this recipe makes 24 mini-muffins (~108 calories, 9g fat, 2g net carbs, and 4g protein) or 8 standard sized muffins (~324 calories, 27g of fat, 6g net carbs, and 12g protein). I calculated the macros by adding the ingredients to the recipe to MyFitnessPal.
Sabrina says
September 23, 2018 at 1:33 amWhat is the macros for this delicious recipe?
Davinah Smith says
September 23, 2018 at 2:44 amHi Sabrina! Thanks for asking. I updated the recipe to include that this recipe makes 24 mini-muffins (~108 calories, 9g fat, 2g net carbs, and 4g protein) or 8 standard sized muffins (~324 calories, 27g of fat, 6g net carbs, and 12g protein). I calculated the macros by adding the ingredients to the recipe to MyFitnessPal.
Britney says
February 25, 2019 at 12:52 amI’m about 30 minutes in and my filling still hasn’t cooked through . Omg, I wonder why my cooking time is so off my ! lol but I taste tested and it’s already amazing
Davinah says
February 25, 2019 at 12:58 pmHi Britney!
I have no idea why it would be taking so long. They’re small too so I can’t tell what might be happening. Happy you like the flavor. Hoping that they were done minutes after you wrote this comment! Let me know.
Thanks,
Davinah
Priya says
April 19, 2019 at 11:11 pmI’m going to make this for Easter, but in a circular pie dish instead of muffin tin. Do you know if I’d need to change the bake time or oven temp?
Davinah says
April 20, 2019 at 1:22 pmHi Priya,
Thanks so much for asking about this. You can cook the crust for 5-7 minutes. You want it slightly toasted, but not burnt so just check on it after 5 minutes. The cheesecake will also likely take 35-45 minutes to cook.
Thanks,
Davinah