Low Carb Cheesecake Jars is genius for a party or a smart, well-portioned snack. The toppings can vary from whipped cream to fresh fruit to compotes.
You can use any of the cheesecake recipes I have here at Spinach Tiger. I had this recipe ready last summer and never got around to publishing. The good news is that I made a video for this recipe, and it will be ready soon.
This recipe is made with Swerve, a powdered erythritol, which does not spike blood sugar, ensuring it to be keto friendy and low carb.
People might tell you that you can’t bake cheesecake in these jars, but you can. I did and it works wonderfully. I also freeze them with or without the toppings. As long as there is about an inch of room at the top and you wait until they are completely cool, you have no worries.
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The first thing you want to do is purchase these cute little jars. I ordered these on Amazon. These are perfect for cheesecake or any dessert you wish to portion control.
The recipe couldn’t be easier. I use one 8-ounce bar of cream cheese, one egg, two tablespoons of sour cream, and sweetener. I will add extracts like vanilla or citrus or a little bit of zest. Then you just add your favorite fruit or fruit compote. If you add fruit compote, you can add it in prior to freezing. These will keep at least up to four days in the refrigerator.[mailerlite_form form_id=1]
Crustless Cheesecake Jars
I did not put a crust bottom in the jar, but trust me, it still tastes great. I tried it both ways and, honestly for the trouble to bake in a crust, it wasn’t any better than no crust.
This is a perfect dessert to set out at a holiday party, varying the toppings. It gives your guests just enough of a special dessert, so they can try others if they want to.
Sour Cream Topping, Fruit Toppings
You can top your cheesecake with either fresh fruit or a blueberry compote. You could also just top with sour cream. I like adding both.
Keto Cheesecake Recipes
- Crustless Cheesecake Jars for a Crowd (Kids love this one)
- Large Cheesecake with Fruit
- Mini Cheesecakes for Two
- Pumpkin Cheesecake
- Grain Free Pumpkin Cheesecake Bars
- Spiced Pear Cheesecake
- Maple Pecan Cheesecake Bars
- 8 ounces cream cheese room temperature
- 1 small egg at room temperature
- 6 tablespoons sour cream divided
- 1 teaspoon vanilla
- 1/2 cup Swerve granulated
- 1/4 teaspoon lemon extract or 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest
- 1 cup blueberries
- 1/2 cup strawberries, cut in half optional addition
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons Swerve granulated
- I like to blend this in powerful blender (I use a Vitamix).
- Put egg In blender. Add 4 tablespoons sour cream. Remaining sour cream will be for topping cheesecake once baked.
- If you mix with a mixer, make very sure all ingredients, especially the cream cheese are warm enough to mix. Sometimes I put the cream cheese in the microwave for ten seconds to warm it up.
- Spray the jars with a baking spray.
- Fill jars about halfway. They will puff up when baking, but will collapse down.
- Bake on a baking sheet at 325 degrees F. for about 15 minutes. Check at 10 minutes.
- Cool completely before refrigerating. Then, as an option, spread sour cream over cheesecake, prior to adding cooled blueberry compote.
- Heat ingredients in saucepan until thickened on low about 20 minutes.. Allow to cool.
- It will thicken even more when it cools. If it still has too much liquid syrup after it cools, pour that into a separate container and use as a simple syrup.
Add 2 carbs for blueberry compote.
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