Mini Keto Blueberry Swirl Cheesecakes
Zarina Zahir @cook_15311477
An easy recipe for those doing keto and want something sweet. Omit the crust and follow steps for a delicious fat bomb instead.
Mini Keto Blueberry Swirl Cheesecakes
An easy recipe for those doing keto and want something sweet. Omit the crust and follow steps for a delicious fat bomb instead.
Cara Memasak
- 1
To make the crust:
1. Cream or mix together the butter and sugar substitute. 2. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined. 3. Press into a lightly greased nonstick springform pan (8 inches for one big cheesecake or a muffin pan for several mini cheesecakes) and set aside.
- 2
To make the cheesecake filling:
1. Beat the cream cheese and sugar substitute together until smooth.
2. Add the egg and lemon juice and mix until thoroughly combined.
3. Pour the cheesecake filling over the crust.
In a separate bowl, combine the blueberry puree and sweetener (optional).
4. Drop by spoonfuls over the filling and then swirl gently with a toothpick or knife. Don’t over mix. - 3
6. Bake the cheesecake at 177 degrees Celsius: 22 minutes for mini cheesecakes, 30 minutes for a 9 inch springform pan (for one big cheesecake), 50 minutes if you want to double the filling for a taller/thicker cheesecake.
- 4
7. After baking the cheesecake will have a slight wiggle in the center while warm.
8. Chill for several hours (longer for a bigger or thicker cake) until firm before serving.
Cooksnap
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