You’d never guess they’re low carb — the flavor and texture are spot on.
Crust
1 cup almond flour
3 tbsp pecans, finely ground in a food processor
4 tbsp melted butter
Mix everything together and press the mixture into 12 cupcake liners.
Bake at 350°F for 5 minutes.
Cheesecake Filling
16 oz cream cheese, room temperature
2 eggs
1 tbsp vanilla extract
2 tbsp lemon extract
1/2 cup Swerve or monk fruit confectioners sweetener
Blend until smooth, then spoon evenly into the cupcake liners.
Bake at 350°F for 30 minutes.
Let them rest in the pan for 20 minutes after baking.
Blueberry Compote
Add fresh blueberries to a small saucepan and cook over medium heat for about 10 minutes, until they break down and form a sauce.
Spoon the warm compote over the cheesecake bites and place them in the refrigerator to cool completely.