Youtube can be like a memory palace sometimes.
I love using it to travel back in time.Yesterday, I happened upon this old Jello commercial (commercial below) and suddenly I was back in my childhood. I remember those knox blocks spelling out J-E-L-L-O so clearly!
“Dessert? I didn’t make any dessert. Instead, I made some FUN!!”
Maybe it’s weird to have happy memories of a tv commercial, but there it is. I’m not too proud to cop to it.
Today’s recipe is actually a mash up of two childhood memories: Jello and mini cheesecakes.
Mini cheesecakes used to be my Mom’s go-to dessert. Her recipe used a Nilla Wafer for the crust, and canned cherry pie filling for the fruit on top. It was pure perfection. (To my kid taste buds anyway.)
So this morning I came up with a low carb version of her mini cheesecakes.
Instead of Nilla Wafers, my crust is made from almond flour. The topping is fresh blueberries that have been cooked down a bit. And the cream cheese filling includes some Sugar-Free Raspberry Jello to give it a little extra oomph, and a nice bright color.
As you make this recipe just remember, you’re not making dessert, you’re making FUN.
Low Carb Keto Berry Mini Cheesecakes
These low carb berry mini cheesecakes are so cute. And each one has just 4g net carbs.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
- 1 cup almond flour
- 1 tablespoons Swerve or equivalent granulated sweetener
- 1/4 cup salted butter, melted
- 16 oz cream cheese, room temperature
- 2 large eggs
- 1 (.3oz) small box Sugar Free Raspberry Jello
- 1 teaspoon vanilla extract
- 1/4 cup Swerve or equivalent granulated sweetener
- 1 cup fresh blueberries
- 2 tablespoons water
- 4 teaspoons Swerve or equivalent sweetener
1. Preheat oven to 350 degrees F and line a regular muffin pan with muffin liners.
2. In a medium mixing bowl combine the almond flour and 1 tablespoon sweetener. Add the melted butter to the bowl and mix until the almond flour is coated and is the texture of wet sand. Divide the mixture evenly amongst the 12 wells in the muffin pan. Press the mixture down into the bottom of each muffin liner.
3. Bake the crusts for 5 minutes.
4. In a large mixing bowl, using an electric hand mixer, beat the cream cheese until fluffy. Add eggs, Jello, vanilla extract and 1/4 cup sweetener and mix until all ingredients are well combined and smooth.
5. Divide the cheesecake mixture evenly between all 12 wells in the muffin pan.
6. Bake for 25 -30 minutes or until the cheesecakes are set.
7. While they are baking, you can make the blueberry topping. Add the blueberries, sweetener and water to a saucepan. Cook on medium until the berries have released their juices and thickened a bit, about 5-7 minutes. Check the berry mixture for sweetness and add more sweetener if needed.
8. Once the cheesecakes are cooled and the top is sunken back down, you can top the mini cheesecakes with the berry topping and serve.
- Serving Size: 1 mini cheesecake
- Calories: 241
- Fat: 23
- Carbohydrates: 5
- Fiber: 1
- Protein: 5
Keywords: Low Carb Berry Cheesecake, Keto Berry Cheesecake, Sugar-Free Berry Cheesecake
You’ll need these specialty ingredients: