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Keto Blueberry Cheesecake Jars - Creamy, Fresh, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the “crust” layer: 3/4 cup fine almond flour
  • 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1–2 tablespoons powdered keto sweetener (like erythritol or allulose), to taste
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • For the cheesecake layer: 8 ounces cream cheese, softened (use dairy-free cream cheese if needed)
  • 1/2 cup heavy cream (or full-fat coconut cream, chilled)
  • 1/3–1/2 cup powdered keto sweetener, to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional but brightens flavor)
  • 1–2 teaspoons lemon juice, to taste
  • Pinch of salt
  • For the blueberry topping: 1 1/4 cups fresh or frozen blueberries
  • 2–3 tablespoons water
  • 1–2 tablespoons granular or powdered keto sweetener, to taste
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon xanthan gum (optional, for thickening) or simmer to reduce
  • To assemble: 4–6 small jars or ramekins (4 to 8 ounces each)

Method
 

  1. Make the blueberry topping: Add blueberries, water, sweetener, and lemon juice to a small saucepan over medium heat. Cook 5–8 minutes, stirring and lightly mashing some berries. If using xanthan gum, sprinkle a tiny pinch at a time and whisk until lightly thickened. Remove from heat and let cool completely.
  2. Prepare the crust: In a bowl, mix almond flour, melted butter, sweetener, vanilla, and salt. Stir until it looks like damp sand and clumps when pressed. Taste and adjust sweetness if needed.
  3. Whip the cheesecake layer: In a mixing bowl, beat softened cream cheese with sweetener, vanilla, lemon zest, lemon juice, and salt until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture until light and fluffy.
  4. Assemble: Spoon crust mixture evenly into jars and press lightly with the back of a spoon. Add a generous layer of cheesecake filling. Top each jar with cooled blueberry topping.
  5. Chill: Cover and refrigerate at least 2 hours, or up to overnight, to set the layers and develop flavor.
  6. Serve: Enjoy straight from the jar. If you like, finish with a few fresh blueberries or a light sprinkle of lemon zest.