Description
Bright and soft mini cheesecake bites featuring lemon and fresh blueberries, perfect for sharing.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons erythritol (or preferred sugar substitute)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 350ยฐF (175ยฐC) and line a mini muffin tin with paper liners.
- In a bowl, combine almond flour, coconut flakes, erythritol, and melted butter. Mix well to create a crust.
- Press the mixture into the bottom of each muffin cup to form the crust.
- In another bowl, beat together the cream cheese, sour cream, lemon juice, vanilla extract, and lemon zest until smooth.
- Fold in the blueberries gently.
- Pour the cream cheese mixture over the crusts in the muffin tin.
- Bake for 15-20 minutes or until set.
- Let cool then refrigerate for at least 2 hours before serving.
Notes
Serve cold with a little lemon zest or a blueberry on top. Store in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 4g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg