Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!!
Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:
Per slice: 257 Calories, 22.7g Fat, 6.3g Protein, 8 Total Carbs, 2.5g Fiber, 5.5g NET CARBS
Keto Blueberry Cheesecake by Noreen’s Keto Kitchen & Life!
- 16 ounces of Full Fat Cream Cheese, softened to room temperature
- 3 Medium Eggs, at room temperature
- 1 pint of fresh blueberries ( you can use frozen but thaw and drain well), to decrease carb count simply use less berries
- Zest of half a lemon (optional)
- 1/2 cup of Powdered Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
- 2 teaspoons of Vanilla Extract
- 1 Cup of Superfine Almond Flour
- 1/2 Cup of Coconut Flour
- 1/2 Cup of Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
- 8 Tablespoons of Butter, melted
- 1 teaspoon of Vanilla Extract
- 1 teaspoon of Cinnamon
- Preheat the oven to 350 degrees F. I used a 9 inch round pie or cake pan. Line the pan with parchment paper.
- Cheesecake Crust: mix the coconut flour, almond flour, low carb sweetener and cinnamon in a medium bowl. Stir in the melted butter and vanilla extract and mix until well combined. The dough will be crumbly, kind of like wet sand.
- Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan. Bake for about 10- 12 minutes, until barely browning. Let cool at least 10-15 minutes .
- Cheesecake Filling: In the meantime, beat the cream cheese and low carb sweetener together at a medium speed until fluffy.
- Add in the eggs and vanilla and beat for at least 1 minute on medium/high speed.
- Add in the blueberries and stir well with a spatula. You can leave them whole or mash them a little, that’s up to you.
- Pour the filling into the pan on top of the cooled crust. Smooth the top of the cheesecake batter with the back of a spoon or spatula.
- Bake for about 35-40 minutes, or until the center is almost set, but still a bit jiggly.
- Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set. Remove the cheesecake from the pan using the parchment paper sides.
- Store cheesecake in the fridge. When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!