01 - Line a baking sheet with parchment paper or prepare a silicone mini muffin mold for easy removal.
02 - Combine almond flour, coconut flour, maple syrup (or honey), melted coconut oil, vanilla extract, and salt in a mixing bowl. Stir until a uniform dough forms.
03 - Divide the base mixture into 16 equal portions and roll each into balls. Place on the prepared tray.
04 - Beat together cream cheese, Greek yogurt, protein powder, maple syrup (or honey), lemon zest, and vanilla extract in a separate bowl until smooth and creamy.
05 - Heat blueberries and maple syrup (or honey) in a small saucepan over medium heat for 3-4 minutes, mashing gently until a thick compote forms. Allow to cool completely.
06 - Flatten each base ball slightly, top with a spoonful of cheesecake mixture, then add a small swirl of blueberry compote.
07 - Refrigerate the bites for at least 1 hour to set before serving.