Serves 12
Directions
- 1Preheat oven to 325°F.
- 2Line 12 muffin cups with parchment paper liners.
- 3Mix almond flour, melted butter, monk fruit, and salt.
- 4Press 1 tbsp mixture into bottom of each cup.
- 5Bake for 8 minutes, then cool.
- 6Beat cream cheese and monk fruit until fluffy.
- 7Add eggs one at a time, then vanilla, sour cream, and lemon juice.
- 8Mix until smooth.
- 9Pour filling into cups, filling ¾ full.
- 10Bake 18-20 minutes until edges set but centers slightly jiggle.
- 11Cool completely, then refrigerate at least 3 hours.
- 12Heat blueberries, monk fruit, lemon juice, and vanilla in saucepan over medium heat.
- 13Simmer 5-7 minutes until berries burst and sauce thickens.
- 14Cool completely.
- 15Spoon blueberry topping over chilled cheesecake cups before serving.
Ingredients
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp monk fruit sweetener
- Pinch salt
- 12 oz full-fat cream cheese, softened
- 0.33 cup monk fruit sweetener
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 tbsp sour cream
- 1 tbsp lemon juice
- 1.5 cups fresh blueberries
- 2 tbsp monk fruit sweetener
- 1 tbsp lemon juice
- 0.5 tsp vanilla extract
Equipment
ovenmuffin cupsparchment paper linerssaucepan
Tips
- Use parchment liners for easy removal
- Don't overfill — they puff slightly while baking
- Make topping ahead and refrigerate
- Serve chilled for best texture
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