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Keto Blueberry Almond Cheesecake Bites – vegetarian recipe
Stav Kogan

Keto Blueberry Almond Cheesecake Bites

Craving a rich, decadent dessert without straying from your low-carb lifestyle? These Keto Blueberry Almond Cheesecake Bites deliver all the creamy, tangy goodness of a classic cheesecake in a perfectly portioned, guilt-free package.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 12 bite
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (450 g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (96 g / 3.39 oz) granular low-carb sweetener
  • 2 large eggs, room temperature
  • 1/4 tsp (20 ml) xanthan gum (optional, for a smoother texture)
  • 1/2 tsp (10 ml) sugar-free vanilla extract
  • 1/4 cup (35 g / 1.23 oz) fresh or frozen blueberries
  • 1/4 cup (25 g / 0.88 oz) sliced almonds
  • For the smoothest, creamiest cheesecake texture, ensure your cream cheese and eggs are at room temperature before mixing. This prevents a lumpy batter.
  • If using frozen berries, add them directly from the freezer without thawing to prevent the color from bleeding into the batter.

Method
 

  1. Preparation Method
  2. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
  3. In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is completely smooth and creamy, with no lumps remaining.
  4. Add the low-carb sweetener, eggs, vanilla extract, and optional xanthan gum to the bowl.
  5. Mix on low speed just until everything is combined. Be careful not to overmix. Gently fold in the fresh or frozen blueberries with a spatula.
  6. Divide the cheesecake batter evenly among the 12 prepared muffin liners.
  7. Sprinkle the tops of each bite with the sliced almonds.
  8. Bake for 18-20 minutes, or until the edges are set but the centers still have a very slight jiggle. They will continue to set as they cool.
  9. Allow the cheesecake bites to cool completely in the muffin tin at room temperature.
  10. Once cooled, transfer them to the refrigerator to chill for at least 2 hours before serving. Store any leftovers in an airtight container in the refrigerator.
  11. After adding the eggs, mix on low speed just until the are combined. Overmixing can incorporate too much air, causing the cheesecakes to rise and then crack as they cool.
  12. Don't skip the chilling time!
  13. Chilling for at least 2 hours is crucial for the cheesecakes to fully set and develop their classic rich flavor and dense texture.

Nutrition

Calories: 155kcalCarbohydrates: 2gProtein: 3gFat: 14g

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