This recipe includes a keto lemon cheesecake and a lemon cookie-pecan crust. I topped the cheesecakes with a blueberry topping that I made with four ingredients and collagen peptides. I’m getting a head start on Thanksgiving Day game-planning (yes, I plan this early…it’s the Super Bowl of cooking so I decided to try a new dessert! I added some lemon to my cheesecake base recipe, created a sugarfree grainfree lemon cookie-pecan crust & topped these with my 4 ingredient blueberry compote.


Lemon Cookie Crust

2 packs Fat Snax Lemony Lemon

2 tbsp Front Porch pecans unsalted

1 tbsp salted butter melted

1 tbsp Sukrin Gold Brown Sugar Replacement

Lemon Cheesecake

8 oz cream cheese softened

1/4 cup sour cream

1 tbsp lemon juice

1/4 cup Sukrin: 1 Zero Calorie Sweetener 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 Sukrin: 1 Zero Calorie Sweetener Granular or Swerve, Granular

1 tbsp lemon juice

1 scoop Collagen Peptides (Unflavored)


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.

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