Ingredients
2 packs Lemony Lemon Cookies
2 tbsp Unsalted Pecans
1 tbsp Butter, melted
1 tbsp Keto Brown Sugar Replacement
8 oz Cream Cheese, softened
1/4 cup Sour Cream
1 tbsp Lemon Juice 1/4 cup Granular Sweetener (like Swerve)
1 large Egg
1/2 tsp Vanilla Extract 1/4 tsp Lemon Zest
1 cup Blueberries (frozen) 2 tbsp Granular Sweetener (for compote) 1 tbsp Lemon Juice (for compote)
1 tbsp Unflavored Collagen Peptides (or 1/4 tsp Xanthan Gum)
Instructions
1. Preheat the oven to 350°F (175°C).
2. For the crust, blend all crust ingredients in a food processor.
3. Line muffin tins with silicone molds, press crust mixture down, and bake for 3-5 minutes.
4. For the cheesecake, mix all cheesecake ingredients in a stand mixer until smooth.
5. Pour cheesecake mixture into muffin tins and bake for 15-20 minutes until slightly jiggly.
6. Cool and refrigerate for at least 4 hours.
7. For the blueberry compote, cook all compote ingredients in a saucepan over medium heat until thickened (~10 minutes).
8. Top cheesecakes with cooled blueberry sauce before serving.
PREP TIME & NUTRITION:
Prep Time: 20 mins, Cook Time: 40 mins, Ready in: 1 hr
Servings: 8, Calories: 307, Net Carbs: 6g, Fats: 28g, Protein: 7g