Blueberry Cheesecake Recipe

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

1. Preheat your oven to 325°F (163°C) and prepare a springform pan by greasing it lightly.
2. 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.
3. In another bowl, beat the cream cheese until smooth. Add in the remaining erythritol, lemon zest, eggs, and vanilla extract. Mix until well combined.
4. Pour the cream cheese mixture over the crust in the pan, spreading it evenly.
5. 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.
6. 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.
7. 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.
8. 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.
9. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
10. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, before serving.
11. 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