Sweetener-Free Best Keto Lemon and Blueberry Cheesecake Cupcakes Dessert

A decadent sweetener-free Keto dessert that not only is gluten-free but you can’t guess there are no added sweeteners! The tartness from the fresh lemon zest and juice and blueberries give all the flavor you need here. The cheesecake base is double-baked to deepen the flavors and give extra crunch. This step is optional and you can skip this step entirely if short for time and just place the crust into their cases and prebake straight away. The cheesecake layer is made from a combination of cream cheese, heavy cream and half of the blueberry mixture to give color. While the other half of the blueberry mixture is drizzled over the tops for an intense burst of flavor. Portion individually into 12 silicone cupcake cases or make 1 large 9-inch cheesecake, for which a springform pan is recommended. There are a few steps to this recipe, but it’s easy to prepare, and at 4g net carbs per portion, these blueberry cheesecake cupcakes are worth the effort!

What is agar-agar powder?

Agar-agar is a gelatinous substance derived from red algae and often bought in powder or flake form. It is suitable for vegans and vegetarians as a substitute for gelatin.

Agar is tasteless, odorless, and colorless, so it can easily and safely be used in desserts without changing the taste or smell.

Use 2 teaspoons of agar flakes to every cup of liquid in a recipe. It needs to first be dissolved in a cold liquid to ‘bloom’ and thicken, before adding to your mixture. The mixture then needs to be brought to a simmer over medium heat until thickened.

Feel free to use gelatin if this is what you have to hand.

Can I adapt the recipe for different diets?

If you are intolerant to almonds or tree nuts, substitute the almond flour 1:1 with sunflower seed flour, which can be store-bought or made at home by gently pulsing whole sunflower seeds in a food processor or blender. Be careful not to over-blend as you will then get sunflower butter!

Are there any alternative cooking methods?

Double baking the cheesecake crust is not mandatory. You can just make the dough and place it into your silicone cases and prebake as instructed.

How to store these Keto cheesecake cupcakes?

Store them in the fridge for up to 5-7 days in an airtight container. Or place them in the freezer and store them for up to 3 months. When ready to eat, simply take it out and leave for 15 minutes at room temperature before serving.

For this recipe you will need:

- Silicone cases or 9-inch springform pan

- Food processor/ blender

- Stand mixer

Net Carbs

3.2 g
Fiber

2.2 g
Total Carbs

5.4 g
Protein

3.7 g
Fats

21.3 g

219 cals

Quantity

Serving Size

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Almond flour

1 cup
Butter, unsalted

6 tbsp
Cinnamon, ground

1 tsp
Salt, sea salt

0.25 tsp
Raw egg

1 medium
Whipping cream, extra heavy/gourmet, not whipped

1 cup
Cream cheese, brick

0.5 cup
Blueberries, wild, frozen, Alaska Native

1 cup
Vanilla extract

1 tsp
Lemon juice

1 each - juice from one lemon
Lemon Peel Or Zest Raw

2 tsp
Tap water

0.25 cup
Agar-agar Powder

2 tsp

Step 1

Preheat the oven to 350F/180C. Add the almond flour, 4 tablespoons unsalted butter, cinnamon, egg, and a pinch of sea salt to a large bowl of a stand mixer with the paddle attachment. You can also combine by hand by first rubbing the butter with the almond flour, cinnamon, sea salt through your hands to resemble bread crumbs and then combine the egg through.
Step 2

Line a baking sheet and with baking paper (optional but worth it as it will stick). Press the crust mixture onto the baking sheet about ¼ inch thickness to resemble a large cookie. Bake for 8-10 minutes or until golden.
Step 3

Remove from the oven, and transfer the cookie to a food processor with the remaining 2 tablespoons of butter. Pulse until a ball of dough forms.
Step 4

Grab a ball of dough, about 1 tablespoon per portion, and place it into each cupcake case. Use your fingers or the back of a small spoon to press down into each mold. Repeat with the remaining dough. Use a fork to prick a couple of holes into the base. Bake in the center of the oven for 12-15 mins until golden. When they first come out of the oven they will be initially soft, use the back of a small spoon again to compress the base further and allow it to fully cool at room temperature or in the fridge before filling.
Step 5

Grate the lemon zest, and juice the lemon. Add the blueberries (fresh or frozen) to a small saucepan, and add in the lemon zest and lemon juice along with the vanilla extract. Stir and bring to a simmer. In a small bowl add the water and 2 teaspoons of agar agar powder. Allow to ‘bloom’ and thicken before adding to the blueberry mixture. Stir together and simmer for 5 minutes. Set aside to cool.
Step 6

Add the heavy cream and cream cheese, to a bowl of a stand mixer with a whisk attachment. Whisk together until thick and fluffy. Add half of the blueberry mixture and 1 teaspoon vanilla extract to the cream and beat until fully incorporated.
Step 7

Fill each cupcake with the cheesecake mixture, approx 1 tablespoon per case. Spread evenly. Reserve enough space for the top berry layer.
Step 8

Spoon the remaining blueberry jam over the tops and leave it to set in the fridge for a couple of hours, or in the freezer for an hour before serving. If kept in the freezer, take them out about 15 minutes before serving to thaw slightly.