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Keto Blueberry Cheesecake Bites - Creamy, Low-Carb, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground for a tender, crumbly base.
  • Unsalted butter: Melted, to bind the crust and add richness.
  • Granulated erythritol or monk fruit sweetener: Keto-friendly sweetener that measures like sugar.
  • Ground cinnamon: Optional, for a warm note in the crust.
  • Cream cheese: Full-fat, softened to room temperature.
  • Sour cream: Adds tang and smooth texture.
  • Large egg: Binds the filling.
  • Vanilla extract: For flavor depth.
  • Lemon zest: Optional, but brightens the filling.
  • Blueberries: Fresh or frozen; if frozen, do not thaw.
  • Pinch of salt: Balances sweetness.
  • Paper liners or silicone mini muffin cups for easy release.

Method
 

  1. Prep the pan: Line a mini muffin pan (24-count) with paper liners or use silicone cups. Preheat oven to 325°F (163°C).
  2. Make the crust: In a bowl, mix 1 cup almond flour, 2 tablespoons erythritol, a pinch of salt, and a pinch of cinnamon. Stir in 3 tablespoons melted butter until the mixture resembles damp sand.
  3. Press and pre-bake: Spoon about 1 teaspoon of crust mixture into each cup. Press down firmly with the back of a spoon. Bake 6–7 minutes until lightly golden. Set aside to cool slightly.
  4. Beat the filling: In a mixing bowl, beat 8 ounces softened cream cheese until smooth. Add 1/3 cup erythritol, 1/4 cup sour cream, 1 large egg, 1 teaspoon vanilla, 1/2 teaspoon lemon zest, and a tiny pinch of salt. Beat just until smooth and combined. Do not overmix.
  5. Fold in blueberries: Gently fold in 1/2 cup blueberries. If using frozen, sprinkle them with a teaspoon of almond flour first so they don’t bleed as much.
  6. Fill the cups: Divide the filling among the crusts, filling nearly to the top. Tap the pan lightly to settle.
  7. Bake: Bake at 325°F (163°C) for 12–16 minutes, until the edges are set and the centers still wobble slightly. They will firm up as they cool.
  8. Cool and chill: Let the bites cool in the pan for 20 minutes. Transfer to the fridge and chill at least 1–2 hours before serving for the best texture.
  9. Serve: Enjoy as-is or top with a couple of extra blueberries and a light dusting of powdered erythritol.