Lemon Blueberry Low Carb Cheesecake Muffins

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These single portion Lemon Blueberry Low Carb Cheesecake Muffins are one of my favorite keto desserts. When you combine a pop of lemon, with tart blueberries, and mouthwatering creamy cheesecake it makes an easy, delicious, and refreshing keto dessert.

lemon blueberry mini keto cheesecakes plated with a slice of lemon and blueberries

 

 

Lemon Blueberry Low Carb Cheesecake Muffins

A couple of weeks ago we had friends over for dinner, which was the perfect time to try out a new keto dessert recipe. My family loves my Keto Blueberry Bread, and Keto Lemon Bread recipes, so I thought why not combine these into low carb cheesecake muffins for a fun and refreshing summer keto recipe.

Lemon Blueberry Keto Cheesecake Muffins have just the right amount of vibrant lemon flavor from the lemon zest and creamy sweetness with tart blueberries. These keto cheesecake muffins are easy enough to make with your kids and so tasty and refreshing you’ll want them again and again. 

Is Cream Cheese Allowed on the Keto Diet?

Yes, cream cheese is high in fat and low in carbs making it a versatile addition to many keto recipes. It pairs perfectly in keto sauce recipes as it deepens the flavor and gives a nice creamy texture. In keto dessert recipes it adds an incredible creamy base for many different fat bombs, muffins, and low carb cheesecakes.

Tips for Making Lemon Blueberry Low Carb Cheesecake Muffins:

Cream cheese softened and creamed in glass bowl.

Pro Tip:

Let your cream cheese sit out at room temperature for a few hours so that it is softened. If you get a sudden hankering to make these Lemon Blueberry Low Carb Cheesecake Muffins and you can pop the cream cheese in the microwave on 50% heat until softened. Make sure to beat your cream cheese until there are no more lumps. This will provide a smooth and creamy texture for your sugar-free dessert. If possible, let eggs come to room temperature too before using them. If you don’t have time for this, as I often forget, it is not a deal breaker.

Cream cheese, eggs, Monkfruit, vanilla and lemon zest in glass bowl.

What sweetener is best used in Lemon Berry Low Carb Cheesecake Muffins?

My personal favorite is Lakanto Monkfruit as it has zero net carbs and zero calories. This sweetener is easy to measure out because it’s a 1:1 substitution to regular sugar. Along with being perfect for the keto diet Monkfruit is Non-GMO, has no maltodextrin, and in my opinion contains the least amount of aftertaste out of all sugar-free sweeteners.

Cheesecake batter in glass bowl with a blue gingham cloth underneath.

How to Make a Low Carb Cheesecake Crust?

Although this particular recipe is crustless adding crushed pecans to the bottom of your muffin tin before adding the keto cheesecake batter will make a crispy crust. For more detail on how to add a crust to this recipe, check out my Keto Chocolate Chip Mini Cheesecakes.

Lemon Blueberry low carb cheesecake batter being poured out into muffin tin.

What is the nutrition information in these low carb cheesecakes?

This is a great recipe when on the keto diet because it is low in carbs and high in fat, which helps with hunger control. In this recipe, there are only 2 net carbs, 16 grams of fat, and 4 grams of protein, making it the perfect low carb dessert.

Cheesecake batter with blueberries on top in a muffin tin.

Tip: Add your blueberries to the batter once in the muffin tins, so they do not sink to the very bottom of your cheesecake and to evenly distribute them in the batter. You can push them down into the batter just a bit, or sit them on top. With a baking time of only 19 minutes, this is the perfect recipe when you want an easy and delicious keto dessert fast.

Finished lemon blueberry sugar free cheesecakes in muffin tins.

What Kind of Cream Cheese has the Lowest Amount of Net Carbs?

The Philadelphia brand of cream cheese has fewer carbs than generic brands; there are also fewer ingredients. I always splurge for the real thing. Philadelphia cream cheese contains eight carbs in an 8 oz package, while generic brands often contain up to double the carbs for the same amount.

Keto cheesecakes stacked on top of each other with lemons and blueberries on plate.

How can I store the cheesecakes?

The Lemon Blueberry Low Carb Cheesecake Muffins can be stored in the fridge for up to a week, or wrapped individually in saran wrap then placed in a freezer-safe container for up to six months. That way you can pull one out at a time for a delicious keto dessert.

Best Keto Cheesecake Recipes:

 More Light & Delicious Keto Dessert Recipes with Cream Cheese

Don’t Miss Any New Recipes:

Don’t miss any recipes like this Lemon Blueberry Low Carb Cheesecake Muffins. If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here. Follow me on Pinterest for new recipes and inspiration. If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon also has several excellent keto books.

lemon blueberry mini keto cheesecakes plated with a slice of lemon and blueberries

How to make Lemon Blueberry Sugar-Free Cheesecake Muffins:

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4.67 from 24 votes

Lemon Blueberry Low Carb Cheesecake Muffins

Lemon Blueberry Cheesecake Muffins add the perfect amount of zesty flavor from the lemon, and tartness from the blueberries. This is the perfect keto desert when craving something fresh and sweet.
Prep Time12 mins
Cook Time19 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Keto Cheesecake Bites, low carb cheesecake, sugar-free cheesecake
Servings: 12 Cheesecake Muffins
Calories: 150kcal
Author: Kasey Trenum

Ingredients

  • 2 8 oz blocks of Philadelphia cream cheese, softened
  • ¾ cup blueberries
  • ½ cup Lakanto Monkfruit Classic
  • 2 eggs
  • 1 tbsp lemon zest
  • ½ tsp vanilla

Instructions

  • Preheat oven at 350.
  • Line muffin tin with 12 parchment muffin liners.
  • Soften cream cheese in the microwave, then beat on medium power until smooth and creamy.
  • Add eggs, Lakanto Monkfruit Classic, lemon zest, and vanilla, then beat on medium power until thoroughly combined.
  • Fill muffin tin ⅔ the way full.
  • Add approximately 3-5 blueberries on top of each mini muffin.
  • Bake for 18-20 minutes.
  • Allow to Cool then enjoy!

Nutrition

Calories: 150kcal | Carbohydrates: 3g | Protein: 4g | Fat: 16g | Fiber: 1g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

 

collage of low carb cheesecakes

 

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24 Comments

    1. Ive only fixed this as muffins so I’m not sure. I would suggest just watching them closely while they are baking.

  1. 5 stars
    Made these tonight and OMG they are amazing! Thank you for all the wonderful recipes and nutritional info for each.

    1. The recipe card shows Lakanto Monkfruit Classic, which is the granulated version.

  2. I just made these what I noticed is that when you spray paper liners very lightly they will not stick to the paper That also works with almonf flour muffins

  3. 5 stars
    I made these and they were a huge hit at work, I didn’t bring any back home with me! I absolutely love them. Everyone said they were delicious and they are so easy to make. Nice lemon flavor with the blueberries. Yum!!! I am making more as I write this!

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