Blueberry Lemon Keto Cheesecake Cups
Eating Keto or low carb but still want some cheesecake? Check out this tasty recipe for blueberry lemon keto cheesecake cups! It will take care of your cheesecake craving without all the sugar and carbs!
Blueberry Lemon Keto Cheesecake Cups
Trying to eat low carb can be so hard when you get hit by a craving for sweets. But when you have recipes like this blueberry lemon keto cheesecake cups on hand, you can stick to your diet and have a treat too!
If blueberry is not your berry of choice, this could also be made with other berries or fruit too.
If not serving right away, be sure to store it in the fridge until you are ready to enjoy. Or just make some up before you get hit with a sweet tooth so you have it ready when you need it.
It will keep in the fridge for up to three days.
How To Make These Blueberry Lemon Cheesecake Cups:
Add ingredients for blueberry topping to a medium pot and cook over medium heat for four to five minutes. The berries should just start to break down.
In mixing bowl or electric mixer bowl, add heavy whipping cream whisk on high for 3-4 minutes. Then add rest of the cheesecake ingredients and mix on medium-high for about 4-5 minutes. It should be a smooth consistency.
Divide cheesecake mixture into cups. Be sure to divide it as evenly as you can.
Add blueberry filling to each cup and garnish if you want.
You may also like these Key Lime Cheesecake Bites as they are also low carb or this Keto Pumpkin Cheesecake Recipe With Pecan Crust.
Blueberry Lemon Keto Cheesecake Cups
Ingredients
Blueberry Topping:
- 1/2 Tsp Liquid Stevia Extract
- 1 1/2 Cups Frozen Blueberries
Cheesecake Filling:
- 3/4 Tsp Liquid Stevia Extract or more to taste
- 8 oz Cream Cheese full fat
- 1/2 Tsp Vanilla Extract
- 1 Cup Heavy Whipping Cream
- 1 1/2 Lemons (Need the Juice and the Zest)
Garnish (optional):
- Lemon Zest or Slices
- Fresh Blueberries
Instructions
- Add ingredients for the blueberry topping to a small non-stick saucepan. Cook on medium-high heat for about 4-5 minutes. The blueberries should break down slightly to create a jam-like consistency. Remove from heat and set aside.
- In mixing bowl or electric mixer bowl, add heavy whipping cream whisk on high for 3-4 minutes. Then add vanilla, cream cheese, stevia, lemon juice and zest. Mix on medium-high for about 4-5 minutes more until it thickens and has a smooth consistency.
- Divide the cheesecake filling between 4 small cups. Add a spoon of the blueberry topping mixture to each cup. Garnish with a few fresh blueberries and additional grated lemon zest or slices of lemon if desired.
- Store in the fridge until ready to serve, or up to 3 days.
I am so disappointed that I cannot find the Carb count easily in your recipes. Right now everything is based on Carbs for me. I am diabetic and my sugar level is good, I NEED to keep it that way. Therefore, carb count is vital for EVERY recipe. I read a few of your recipes and I’ve started to print them BUT can’t always find Carb Count
Hi Gloria, thank you so much for taking the time to give me your feedback. Sorry that I have not included the carb count in all my low carb recipes. I will be sure to include it in all the future low carb recipes and will work on going back through and updating my older ones. For this recipe, it works out to be about 16 carbs, 2 fiber, 441 calories, 41g fat and 10g sugar per serving.