A gluten-free, low carb dessert recipe featuring keto lemon cheesecake, a lemon cookie crust & a quick blueberry topping. This is a dessert lover's dream!
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
Notes
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.