This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure .
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. I top the cheesecake with my easy no sugar added blueberry compote sauce. If you’re a fan of lemon and blueberry cakes and searching for low carb sweets, especially low-carb cheesecakes, then this gluten-free option will be a welcomed twist.
What inspired this Keto Lemon Blueberry 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. Thanksgiving is my absolute favorite holiday. In fact, 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.
Related: Keto Thanksgiving Dinner Recipes
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!
Gluten-free Strawberry Cheesecake Bites
Get this recipe
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 collagen peptides.
Lemon Cookie Crust
- Fat Snax Lemony Lemon or the crust that I made in Keto Pumpkin Cheesecake Bars
- Unsalted Pecans
- Salted butter
- Keto Brown Sugar Replacement
Keto Lemon Cheesecake
- Cream cheese
- Sour cream
- Lemon juice
- Granular Monk Fruit Erythritol or Swerve, Granular
- A Large egg
- Vanilla extract
- Lemon zest
Keto Blueberry Compote Topping
- Blueberries (fresh or frozen)
- Granular Monk Fruit Erythritol or Swerve, Granular
- Lemon juice
- Collagen Peptides (Unflavored) or Xanthan Gum
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.
As I mentioned above, don’t fret if you don’t have these cookies. You can simply swap the crust for the one that I used in Keto Pumpkin Pie Cheesecake Bars. It includes almond flour, pecans, sweetener, and butter.
What sweeteners did you use?
As I shared in my keto and low-carb food swaps and keto baking recipes posts, I use a few different brands of keto-friendly sweeteners.
I’ve linked the ones that I’m using in the recipe card. If you want to use a different brand, just ensure that it substitutes with regular sugar 1:1. This means that one cup of your preferred sweetener should have the same sweetness as one cup of regular sugar.
Most keto-friendly sweeteners tell you how their product substitutes with regular sugar on the back of the packaging.
How to Make Keto Blueberry Compote Sauce
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.
To make Sugar-free Blueberry Compote, simply:
- Add all of the ingredients for the blueberry topping to a saucepan
- Cook on medium heat until the berry sauce thickens (~10 minutes)
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.
Other Keto Recipes that Use Xanthan Gum or 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.
Servings in Low-Carb Lemon Blueberry Cheesecake Bites:
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
Keto Pumpkin Cheesecake Bars
Get this recipe
Want more lemon blueberry flavored foods? You check out this Low Carb Lemon Blueberry Cream Cake, which I imagine is this dessert, but in a delicious cake form. I also created an awesome Keto Blueberry Iced Tea Lemonade, which uses my sugar-free lemonade with blueberry herbal tea to make a refreshing summer drink!
Keto Lemon Blueberry Cheesecake Bites
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 Salted 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.
Video
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!
