Description
Small, bright, soft dessert bites featuring a nut crust and creamy lemon blueberry filling.
Ingredients
- 1 cup almond flour
- 3 tablespoons butter, melted
- 1 tablespoon erythritol (or other low-carb sweetener)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, and erythritol until crumbly. Press this mixture into the bottom of a mini muffin tin to form the crust.
- In another bowl, beat the cream cheese until smooth. Add sour cream, powdered erythritol, vanilla extract, lemon juice, and lemon zest. Mix until combined.
- Fold in fresh blueberries gently.
- Spoon the cheesecake mixture over the crust in the muffin tin.
- Bake for 15-18 minutes, or until set.
- Let cool and then refrigerate before serving.
Notes
Serve cold, topped with extra lemon zest or fresh berries. Store in the fridge for up to 5 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American