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Baking Dessert KETO BEGINNER'S GUIDE PART 2 KETO BEGINNER'S GUIDE PART1 Keto Recipes Lifestyle Recipes Shop

Keto Blueberry Cheesecake

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!

Ingredients

Cheesecake Filling

  • 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

Cheesecake Crust

  • 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
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Instructions

  • 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!

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):

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4 Comments

  1. can i substitute some strawberries for the blueberries? the family started eating the pint of blueberries before i could start making the cheesecake!

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