Craving something sweet with a little touch of fruit? These keto-friendly, low-carb Blueberry Cheesecake Snack Bites are the perfect solution—creamy, satisfyingly sweet, full of delicious blueberry flavor, low in net carbs and high in fiber!
Make them ahead for the perfect guilt-free, low-carb dessert for any time a craving strikes!
INGREDIENTS:
- 1 cup frozen blueberries (make sure there is no sugar added)
- 1 8oz block cream cheese, softened to room temperature
- 2 tablespoons sour cream
- 1 tsp. vanilla extract
- 3 tbsp butter, room temperature
- 1 cup unsweetened shredded coconut
- ⅓ cup powdered sugar-free sweetener (I prefer a blend of monkfruit & erythriol)
- 1 tsp. lemon juice
STEP 1: Cover medium baking sheet with parchment or use a nonstick silicone baking mat. Place blueberries in small saucepan & let simmer on medium-low heat for 10-15 minutes, until most of the liquid has evaporated; let cool.
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STEP 2: In large bowl, combine cream cheese, sour cream, vanilla, butter, lemon juice, powdered sugar-free sweetener, and blueberries and beat with an electric mixer until fluffy and creamy, approximately 30-45 seconds.
STEP 3: Chill for 10 minutes to firm up batter if necessary.
STEP 4: Then using a cookie scoop or spoon, scoop out one tablespoon of batter and roll to form a ball. Roll ball in shredded coconut.
STEP 5: Place on parchment paper or silicone baking mat. Repeat with remaining batter to form 15 snack bites.
STEP 6: Place in freezer for 20 minutes to firm up, then store in an airtight container in the refrigerator for up to 14 days. Or, if you prefer them frozen, store in freezer.
BLUEBERRY CHEESECAKE SNACK BITES
Print Pin RateIngredients
- 1 cup frozen blueberries
- 1 8 oz block cream cheese softened to room temperature
- 2 tbsp. sour cream
- 1 tsp. vanilla extract
- 3 tbsp butter room temperature
- 1 cup unsweetened shredded coconut
- ⅓ cup powdered sugar-free sweetener I prefer a blend of monkfruit & erythriol
- 1 tsp. lemon juice
Instructions
- Cover medium baking sheet with parchment or use a nonstick silicone baking mat.
- Place blueberries in small saucepan & let simmer on medium-low heat for 10-15 minutes, unti most of the liquid has evaporated; let cool.
- In large bowl, combine cream cheese, sour cream, vanilla, butter, lemon juice, powdered sugar-free sweetener, and blueberries and beat with an electric mixer until fluffy and creamy, approximately 30-45 seconds.
- Chill for 10 minutes to firm up batter if necessary, then using a cookie scoop or spoon, scoop out one tablespoon of batter and roll to form a ball, then roll ball in shredded coconut.
- Place in freezer for 20 minutes to firm up, then store in an airtight container in the refrigerator for up to 14 days. Or, if you prefer them frozen, store in freezer.
Nutrition
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