This recipe for keto blueberry cheesecake is made with an almond flour crust, lightened up cheesecake filling and topped with a homemade blueberry sauce. These mini cheesecakes are the perfect low carb treat for spring and summer parties, potlucks and barbecues
Combine the almond flour, monk fruit sweetener, coconut oil, vanilla extract, and salt in a medium bowl. Stir well until a sticky dough is formed.
Divide crust evenly among the muffin tins and press dough firmly down with fingers to mold into cups.
Bake in preheated oven for 6-8 minutes, or until crust is set and golden. Remove from oven and allow the crusts to cool in the pan.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add the sweetener and beat until light and fluffy. Scrape down the sides of the bowl and add the sour cream and vanilla extract. Mix until smooth and combined.
Pipe or spoon cheesecake filling into cooled crusts. Cover and place in the refrigerator for about an hour.
Combine the blueberries, water, and lemon zest and juice in a small saucepan. Cook over medium heat. stirring constantly until the mixture boils. Lower heat and add the xanthan gum. Simmer gently until thick enough to coat the back of a metal spoon, 2 to 3 minutes. Remove from heat and thin sauce with water if it is too thick for your liking. Allow to cool.
Crusts will be crumbly so it is important to allow them to completely cool in the pan before removing them. Allow them to set in the fridge with the cheesecake filling.