Keto Lemon Blueberry Cheesecake Cupcakes
Creamy keto cheesecake cupcakes with lemon and a blueberry swirl, ready in 25 minutes prep and 18 minutes bake.
Last updated: September 14, 2026
Ingredients
- 16 oz full-fat cream cheese, softened
- 2/3 cup granulated erythritol sweetener
- 3 large eggs, room temperature
- 1/3 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup fresh blueberries, mashed with 1 teaspoon erythritol
- 1/4 cup fresh blueberries, whole, for topping
Instructions
Preheat oven to 325°F. Line a muffin pan with 12 paper liners.
Beat cream cheese and erythritol together until smooth, about 2 minutes.
Add eggs one at a time, mixing on low speed after each. Do not overbeat.
Mix in sour cream, lemon juice, lemon zest, vanilla, and salt until just combined.
Divide batter evenly among the liners, filling each about three quarters full.
Drop small spoonfuls of the mashed blueberry mix onto each cupcake. Swirl gently with a toothpick.
Bake for 16 to 18 minutes, until the centers are just set but still slightly jiggly.
Turn off the oven and let the cupcakes sit inside with the door cracked for 10 minutes.
Cool completely on a wire rack, then chill in the fridge for at least 2 hours before serving.
Pro Tips
- • Room temperature cream cheese and eggs mix smoother and prevent lumps in the batter.
- • Do not overbake. The center should still jiggle slightly when you pull the pan out.
- • Chilling overnight gives the best cheesecake texture, firmer and easier to slice.
- • Fresh blueberries hold their shape better than frozen ones, which can bleed too much color.
Recipe Details
Timing
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Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These cupcakes taste like a slice of lemon blueberry cheesecake in a small, portioned form. Keep a batch chilled in the fridge for a quick low-carb treat all week.
Frequently Asked Questions
Why did my cheesecake cupcakes sink in the middle?
This usually means they were overbaked or cooled too fast. Pull them from the oven while the center still jiggles, then let them cool gradually inside the turned off oven.
Can I use frozen blueberries for the swirl?
Yes, but thaw and drain them first. Frozen blueberries release extra liquid that can make the batter runny and turn the swirl gray instead of purple.
How many net carbs are in one keto lemon blueberry cheesecake cupcake?
Each cupcake has about 4 grams net carbs using erythritol sweetener. Check your specific sweetener brand, since some blends measure differently.
Do these cupcakes need a crust?
No, this recipe skips the crust to keep carbs low. If you want a base, press a tablespoon of almond flour mixed with melted butter into each liner before adding batter.
