Sweetener-Free Best Keto Lemon and Blueberry Cheesecake Cupcakes Dessert
How to Make It
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.
Ingredients
- 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