Craving a delightful dessert that won’t kick you out of ketosis? Look no further! Dive into the luscious world of keto-friendly Blueberry Cheesecake. Whether you’re indulging in a post-dinner treat or hosting a special gathering, this recipe is bound to steal the spotlight with its tangy lemon cheesecake base and tantalizing blueberry compote swirls. Let’s uncover the secrets behind this crowd-pleaser and explore its low-carb goodness!
Blueberry Cheesecake
Indulge in the perfect blend of creamy cheesecake and vibrant blueberry flavors with this keto-friendly delight.
Ingredients
- Cream cheese
- Eggs
- Lemon zest
- Almond flour
- Butter
- Erythritol (or preferred keto-friendly sweetener)
- Blueberries
- Lemon juice
- Vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and prepare a springform pan by greasing it lightly.
- In a mixing bowl, combine almond flour, melted butter, and a tablespoon of erythritol. Press the mixture into the bottom of the prepared pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add in the remaining erythritol, lemon zest, eggs, and vanilla extract. Mix until well combined.
- Pour the cream cheese mixture over the crust in the pan, spreading it evenly.
- In a small saucepan, combine the blueberries and lemon juice. Cook over medium heat until the blueberries break down and release their juices, stirring occasionally.
- Once the blueberries have softened, remove the saucepan from the heat and allow the mixture to cool slightly. Then, using a blender or food processor, blend until smooth.
- Gently pour the blueberry mixture over the cream cheese layer in the pan. Use a spoon or spatula to swirl the blueberry compote into the cheesecake batter.
- Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, before serving.
- Slice, serve, and enjoy the deliciousness guilt-free!
Breakdown of Ingredients and Average Carb Content
- Cream cheese: 2g per 100g
- Eggs: 1.1g per large egg
- Almond flour: 3g per 1/4 cup
- Blueberries: 21g per cup
- Erythritol: 4g per teaspoon
- Butter: 0g per tablespoon
Conclusion
With its creamy texture, zesty flavor, and stunning presentation, this Blueberry Cheesecake is sure to become a favorite in your keto dessert repertoire. So go ahead, treat yourself to a slice of keto heaven, and savor every guilt-free bite!
Recipe and Image by: patrickmaese
