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keto cheesecake cupcakes topped with blueberries and a side bowl of blueberries.
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5 from 42 votes

Keto Cheesecake Cupcakes with Blueberries

Super easy to make delicious keto cheesecake cupcakes topped with blueberries. This recipe is adapted from allrecipes.com
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 12 cupcakes
Calories: 186kcal
Author: Oscar
Cost: $10




  • 16 oz cream cheese softened
  • 2 large eggs
  • ½ cup erythritol
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries optional for topping



  • Line 12 cupcake liners onto a baking tray. Mix together the butter and almond flour then spoon 1 teaspoon of the mixture into the cupcake liners.
  • Using your fingers press down on the mixture to evenly form the crust. Set aside.


  • Preheat oven to 350°F
  • Using a stand mixer or hand mixer cream together the cream cheese and erythritol on medium speed until creamy. About 1 minute.
  • Add the eggs and vanilla extract and beat on medium/high speed for 2 minutes, scraping down the sides of the bowl as needed.
  • Using an ice cream scoop, spoon the filling evenly into the 12 cupcakes.
  • Bake at 350°F for 16-18 minutes until set.
  • Allow to cool and then store covered with plastic wrap in the refrigerator overnight.
  • (Optional) To make the blueberry topping add 1 cup of frozen blueberries to a saucepan and simmer for about 5 minutes. Allow to cool and then spoon over cupcakes before consuming.



  • Cheesecake is better the next day after baking. Therefore, wait until the next day before consuming these delicious keto cheesecake cupcakes.
  • If your cream cheese is not softened, use a paddle attachment to mix the cream cheese and then switch to the whisk attachment.
  • Nutritional is for the keto cheesecake cupcakes only and does not include the blueberries.


Calories: 186kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Fiber: 0g | Sugar: 1g