Ingredients
Lemon Cookie Crust
2 packs Fat Snax Lemony Lemon
2 tbsp Front Porch pecans unsalted
1 tbsp salted butter melted
1 tbsp Keto Brown Sugar Replacement
Lemon Cheesecake
8 oz cream cheese softened
1/4 cup sour cream
1 tbsp lemon juice
1/4 cup Granular Monk Fruit Erythritol Granular or Swerve, Granular
1 large egg
1/2 tsp vanilla extract
1/4 tsp lemon zest
Blueberry Topping
1 cup Blueberries I used frozen
2 tbsp Granular Monk Fruit Erythritol Granular or Swerve, Granular
1 tbsp lemon juice
1 scoop Collagen Peptides (Unflavored)
Instructions
Preheat the oven to 350 degrees
Make the crust by mixing all of the ingredients in a food processor
Line the muffin tins with mini or standard silicone molds
Divide the crust across the muffin tins and press it down to form a solid base
Bake for 3 (if using a mini-muffin pan) or 5 minutes (if using a standard muffin pan) and set aside
Turn the oven to 300 degrees
Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
Divide the cheesecake mixture among the muffin tins
Add water to the bottom of a baking sheet – this is the water bath for the cheesecake
Add the muffin tin to the baking sheet
Bake for 15-20 minutes, or until the center of the cheesecake is almost set
Add all of the ingredients for the blueberry topping to a saucepan
Cook on medium heat until the berry sauce forms a gel (~10 minutes)
Allow the cheesecakes and sauce to cool. You can top the cheesecakes with the blueberry sauce or wait until just before serving the dish.