Mini Cheesecakes with Blueberry Compote

I never was a fan of fat bombs. Something about eating a cold, frozen ball of butter or coconut oil never appealed to me. If this is you, then look no further my friends. These mini cheesecakes—aside from being a great potluck item to bring or have at your next party—these beauties double as a kick butt keto fat bomb.

I kid you not, in the beginning when I first transitioned my family to keto, I would make a batch of these cheesecakes to keep in the fridge and have when I needed a sweet fix or to bump up my fat intake for the day. It almost felt sinful in the beginning to be able to eat a personal sized cheesecake EVERYDAY! 

As far as potluck worthy, YES! If you plan to bring this to a party make sure you make double the batch so you can save some at home for yourself because I guarantee that there will be none left!

These beauties are super easy to make. There are a few steps since you have to bake the crust first and then top them once cooled, but I assure you that it will be all worth it. The best part? Each mini cheesecake is approximately 2.61 net carbs!!!! (Woohoo, happy dance). Before keto I used to make these S.A.D equivalent ("Standard American Diet" equivalent which means with "normal" ingredients and "normal" sugar). Can you guess how many carbs/sugar one "normal" mini cheesecake set you back? 21 grams!! These keto mini cheesecakes are one-tenth the net carbs as a normal one! Wow—I'll take sugar free and keto all day, every day.

Do yourself a favor. Pick 1 Sunday afternoon and make these for yourself for the week. Hide them from your family members who aren't keto (or else they'll eat your stash LOL). You're welcome!

Tools you'll need

• Hand mixer
• Foil cupcake liners

Yield
20 mini cheesecakes

Ingredients:
4 8-oz blocks cream cheese, room temperature
4 eggs, room temperature
1  cup allulose sweetener
1 teaspoon vanilla extract
1 cup almond flour
1/3 cup Swerve sweetener
3 tablespoons butter

Ingredients–Topping:
1 8-oz tub sour cream
1 tablespoon Swerve sweetener
1 teaspoon vanilla extract
1 10-oz bag frozen blueberries
1/2 lemon, juiced
1/2 cup water
3/4 cup allulose sweetener
xanthan slurry

*Ingredients—Xanthan Slurry:
2 teaspoons coconut oil (or olive oil)
1/2 teaspoon xanthan gum

Directions:

1. Line a cupcake tin with foil liners. (Note: the foil liners come with a foil piece and a standard white liner in between each foil one. Carefully remove the paper liner and save it for another muffin recipe.)
2. In a bowl combine almond flour, butter and swerve sweetener. Work the butter into the mixture until it is fully incorporated. It will be crumbly but nicely incorporated.
3. Spoon approximately 1 teaspoon of the almond flour mixture in each muffin tray. Pat down to form your bottom crust.
4. Bake the crusts at 325° for 8-10 minutes or until the crust starts to brown. (Note: the crust will be soft to the touch but will harden as it cools.
5. In the meantime, begin the mixing the cheesecake. Using a hand mixer, mix cream cheese, eggs and sweetener and vanilla until smooth (some lumps are ok.)
6. Spoon the cheesecake mixture into the muffin tray over the cooled down crusts. Fill each one well about 3/4 full. The cheesecakes will puff up but will sink slightly after it cools.
7. Bake in the oven for 20-25 minutes at 325°. You want to make sure that the cheesecake is no longer jiggly in the middle. (Note: the cheesecakes can crack when baked, thats ok, it will not be noticeable after they cool and you put the toppings on top.)
8. Remove the cheesecake from the oven and transfer them to a wire rack to cool completely.
9. In the meantime, begin making your fruit topping. In a small sauce pan add frozen blueberries, lemon juice, and allulose sweetener and water. Cook until the berries reduce down and their natural sugars release. 
10. Spoon in the xanthan slurry 1 teaspoon at a time, stirring each time to fully mix through.
11. Cook berry mixture for another 5-10 minutes on low, allowing the mixture to thicken. Set aside to cool.
12. To make the cream topping, mix the sour cream with 1 tbsp of Swerve sweetener and vanilla extract. Stir completely and refrigerate until you are ready to put everything together.
13. When the cheesecakes are COMPLETELY cooled (about 30 minutes), add 1 teaspoon of cream topping, then 1/2 teaspoon of fruit topping on each cheesecake.
14. Refrigerate cheesecakes for at least 1 hour or overnight before serving. Serve them cold.

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