Baking is both an art and a science, but creating good keto desserts is on another level entirely. Manjares nails it with homemade keto desserts that are nearly indistinguishable from their more sugary, less healthful counterparts — and delicious in their own right. Admittedly, a basic cheesecake filling is easy enough to keto-fy. I even came up with my own recipe, but it’s pretty one dimensional: no crust, fruit topping or traditional structure, just sweetened cream cheese. Manjares’ keto cheesecake minis are light years beyond this, with a golden crust and blueberry swirl topping. They’re everything you expect from cheesecake without all the sugar. Our editors & writers only recommend products that we think are awesome and you’ll love. We do occasionally use affiliate links, which means that we may make a small commission at no additional cost to you.
To make these keto cheesecake minis, you’ll need:
1 cup organic blueberries 1/2 cup Swerve Confectioners Sweetener 16 ounces full-fat cream cheese, room temperature 3/4 cup Swerve Confectioners Sweetener 2 large eggs, room temperature 2 teaspoons pure vanilla extract (or vanilla bean paste) 2 teaspoons lemon juice or extract 3/4 cup sour cream 1-1/2 cups fine almond flour 1/4 cup butter, softened 1/4 cup Swerve Brown (or Sukrin Gold)
Creating the blueberry sauce is incredibly easy; just combine fresh blueberries (or whatever berries you like) with Swerve Confectioners Sweetener on the stovetop and bring to a light simmer for about 10 minutes. Process in a blender or food processor to remove any large chunks and create a smooth sauce. MORE: This keto custard dessert recipe tastes just like chocolate cheesecake Together, Swerve Brown, almond flour and butter make for a crust that’s as good as any graham-cracker version. Press this into each greased cup of your pan. If you prefer a crispy crust, precook. Otherwise, the cups are ready for the filling. To make the keto cheesecake filling, mix the cream cheese, eggs, vanilla, Swerve Confectioners, sour cream, and lemon juice. You want a smooth consistency, but be careful not to overmix the eggs. (Bring cold ingredients to room temperature for best results.) Pour the filling into a squeeze bottle for easier handling. Fill the cups with the cheesecake filling. It won’t expand or rise much, so you can fill almost completely to the top of each cup. Top each mini with a few drops of the blueberry sauce and swirl with a toothpick. This adds a little fruit flavor and beautiful texture to each bite.
Wrap your mini cheesecake tray with aluminum foil and place in a large baking dish. Partially fill the baking dish with boiling water to keep the minis from drying out and cracking as they bake. After baking, let the keto cheesecakes rest for 30–60 minutes, then refrigerate until they’re cool. MORE: Our healthier, low-carb Twinkie recipe is a dessert lovers dream
Bonus keto baking tips
Almond flour measures 1:1 for traditional flour, and it works as a substitute in just about any recipe. It’s almost entirely fiber, so as long as you’re counting net carbs (carbs minus fiber), it’s a great option. Swerve is essentially zero net carb but measures and sweetens 1:1 like regular sugar. Use it in any recipe that calls for sugar. Berries are a lower-carb fruit and, when used sparingly, can add a nice fruit flavor without a lot of carbs.
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1 cup organic blueberries 1/2 cup Swerve Confectioners Sweetener
Cheesecake:
16 ounces full-fat cream cheese, room temperature 3/4 cup Swerve Confectioners Sweetener2 large eggs, room temperature 2 teaspoons pure vanilla extract (or vanilla bean paste) 2 teaspoons lemon juice or extract 3/4 cup sour cream
Crust:
1-1/2 cups fine almond flour 1/4 cup butter, softened 1/4 cup Swerve Brown (or Sukrin Gold)
Crust Cheesecake Swirl topping: Baking
