Keto Lemon Mascarpone Cheesecake Bites with Blueberry Compote

Allergens

Dairy, Eggs, Nuts

Ingredients

• 1. 1½ cups almond flour 2. ¼ cup granulated erythritol or sugar substitute 3. 6 tablespoons unsalted butter, melted 4. 16 oz mascarpone cheese 5. ¾ cup granulated erythritol or sugar substitute 6. Zest of 2 lemons 7. ¼ cup freshly squeezed lemon juice 8. 2 large eggs, room temperature 9. ½ teaspoon pure vanilla extract 10. 2 cups fresh blueberries 11. ¼ cup water 12. 2 tablespoons granulated erythritol or sugar substitute 13. Pinch of salt

Instructions

1. Preheat your oven to 350°F (180°C). Line a 12 cup muffin tin with cupcake liners.
2. In a medium bowl, mix together the almond flour, ¼ cup granulated erythritol, and salt. Add melted butter and stir until well combined.
3. Divide the mixture evenly among the cupcake liners, pressing down to form a crust. Bake for 10 minutes or until golden brown. Set aside to cool.
4. In a large bowl, combine mascarpone cheese, ¾ cup granulated erythritol, lemon zest, lemon juice, eggs, and vanilla extract. Mix well until smooth and creamy.
5. Pour the cheesecake mixture over the cooled crusts, filling each liner to the top. Bake for 20 25 minutes or until set and slightly golden on the edges. Let them cool completely in the tin before removing.
6. For the blueberry compote, combine blueberries, water, and 2 tablespoons granulated erythritol in a saucepan over medium heat. Cook until the mixture starts to thicken, about 8 10 minutes. Remove from heat and let it cool.
7. To serve, place each cheesecake bite on a plate and top with a generous spoonful of blueberry compote.

Chef’s Insight

The tangy lemon flavor complements the rich mascarpone cheese, creating a perfect balance of flavors in this Keto-friendly dessert.

Notes

For an extra touch, garnish with fresh lemon zest or a sprig of mint.