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Blueberries & Cream Cheesecake Recipe

When is the best time to indulge in a luscious dessert that’s both decadent and keto-friendly? Well, any time, really! But if you’re looking for an occasion to celebrate or simply craving a delightful treat, our Blueberries & Cream Cheesecake is a must-try. Picture this: a thick, creamy cheesecake with tantalizing ribbons of blueberry compote swirled throughout. It’s the perfect blend of sweet and tangy flavors, crowned with a giant dollop of freshly whipped cream. Whether it’s a weekend family gathering or a personal reward for conquering the day, this cheesecake is bound to steal the show.

Blueberries & Cream Cheesecake

Blueberries & Cream Cheesecake

Indulge in a keto-friendly twist on the classic cheesecake with our Blueberries & Cream creation.


  • Cream cheese (2 packages)
  • Eggs (3)
  • Erythritol (1 cup)
  • Vanilla extract (1 teaspoon)
  • Lemon juice (1 tablespoon)
  • Blueberries (1 cup)
  • Almond flour (1 cup)
  • Butter (½ cup, melted)
  • Sour cream (½ cup)
  • Heavy cream (½ cup)
  • Salt (pinch)


  1. Preheat and Prep: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Prepare the Crust: In a bowl, mix almond flour, melted butter, and a pinch of salt until well combined. Press the mixture firmly into the bottom of the prepared pan.
  3. Make the Cheesecake Filling: In a large bowl, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and sour cream until fully incorporated.
  4. Swirl in Blueberries: Gently fold blueberries into the cheesecake batter, creating beautiful ribbons of flavor.
  5. Bake: Pour the batter over the crust and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes or until the edges are set but the center is slightly jiggly.
  6. Chill and Serve: Allow the cheesecake to cool in the pan for about an hour, then refrigerate for at least 4 hours or overnight. Serve chilled, topped with fresh whipped cream.

Breakdown of Ingredients and Average Carb Content

  • Cream cheese: 4g carbs per 8 oz
  • Eggs: 1g carb each
  • Erythritol: 0g net carbs
  • Blueberries: 21g net carbs per cup
  • Almond flour: 6g net carbs per cup
  • Butter: 0g net carbs
  • Sour cream: 3g net carbs per cup
  • Heavy cream: 6g net carbs per cup


Whether it’s a special occasion or simply a craving for something indulgent, our Blueberries & Cream Cheesecake is a keto-friendly delight that’s sure to please. With its creamy texture, vibrant flavors, and low-carb goodness, it’s a dessert worth savoring guilt-free. So go ahead, treat yourself to a slice (or two), and enjoy every delectable bite!

Recipe and Image By: @patrickmaese

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