KETO BLUEBERRY CHEESECAKES (MINI)


 

I N G R E D I E N T S

  • 4 oz. good quality cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup extra virgin coconut oil
  • 2 Tbsp. Erythritol
  • 3/4 cup fresh blueberries plus some for topping
  • 1 Tbsp. Fresh lemon juice plus zest of 1 lemon
D I R E C T I O N S
  1. Mix cream cheese, butter, coconut oil and erythritol until creamy
  2. Using a high-speed blender blend the blueberries
  3. Add blueberries, lemon juice and lemon zest to the cheese mixture and blend well
  4. Spoon into mini muffins liners or silicone moulds and lightly press fresh blueberries into the cheesecake. Top with more lemon zest if you wish. Freeze until firm, about 2 hours. Remove from the liners and store in an airtight container. Keep frozen until ready to eat. Bring to room temperature for 15 minutes before serving.

N O T E S

  • Meal Type: Dessert
  • Serves: 1
  • Total Time: 2h 10min
  • Calories: 150
  • Net Carbs: 2.25g

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