KETO Friendly No Bake Mini Blueberry Cheesecakes (Fat Bombs)

A petite little blueberry cheesecake.

Ingredients:
1 1/2 cups (12 ounces) cream cheese
1/2 cup (1 stick) butter
1 3/4 cups almond flour
1/2 teaspoon nutmeg
3 tablespoons Lakanto Classic Sweetener
1/2 cup (1 stick) butter, melted
1/4 cup Lakanto powdered sugar substitute
5 teaspoons vanilla extract
1 cup sliced fresh or frozen blueberries
additional fresh blueberries for garnish (optional)

Method:
Cut the cream cheese and butter into small chunks and place into a mixing bowl. Let stand at room temperature for 30 to 60 minutes. 
In a separate bowl, stir together the almond flour, nutmeg and classic sweetener. Mix in the melted butter. Divide evenly between 18 muffin cups, pressing down to form a thin crust in the bottom of each cup.  (Silicone muffin pans work best, but regular muffin pans can be used.)

Add the powdered sweetener and the vanilla to the cream cheese and butter. Puree with an immersion blender or electric mixer. Add the blueberries and blend with the immersion blender until well mixed. (If using an electric mixer, mash the blueberries before adding to the cheese mixture.) Spoon or pipe the blueberry cream cheese mixture evenly between the pastry crusts. Place in the freezer, to set, for 1 1/2  to 2 hours. 

Store in airtight containers, in the refrigerator. If desired, top with fresh blueberries, before serving. makes 18.

Nutritional information: Each tart contains approximately 223 calories, 24.9 grams fat, 3.23 net carbs & 4.1 grams protein