Keto Blueberry Cheesecake – Wholesome Yum

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With a creamy base, buttery crust and sweet berry filling, this Low Carb Blueberry Cheesecake Recipes are a delicious way to enjoy fruity flavors in a creamy treat.similar to mine Sugar Free Strawberry Cheesecakethis Keto Blueberry Cheesecake Recipe Use whole fruit on top of the filling for amazing results.Even your non-keto friends and family will love this keto dessert They would never have guessed it was low carb.

This recipe is based on The best low carb cheesecake I’ve made it – it’s won awards and has hundreds of 5-star reviews. For those who love fruity flavors, this version turns it into a keto blueberry cheesecake.

No matter what cheesecake I make, I rely on almond flour for the perfect buttery crust… Wholesome Yum Almond Flour Is the only cheesecake crust I trust that tastes like the real deal.

For smooth and sweet fillings and blueberry jam, Besti Luo Han Guo Powder Allulose Blend Creates perfect results every time.as it dissolves and stay Dissolving (unlike many luo han guo sweetener options that get tough), every bite is smooth, sweet, authentic… with 0 net carbs added.

Ingredients and Substitutes

This section explains how to choose the best ingredients for an easy keto blueberry cheesecake, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

Almond Flour Crust:

• Wholesome Yum White Almond Flour – Its finely ground and neutral flavor makes this flour perfect for cream cheesecake crusts. Substituting a 1:1 ratio for coconut flour won’t work because the crust will be too dry.If you need other crust options without almond flour, check out my main content for substitutions Keto Cheesecake posted here.
• butter – I use grass-fed butter, but use whatever unsalted variety you like. This recipe uses melted butter, which is easiest to measure as solid before melting (use the notch on the package). Coconut oil can also be substituted.
• Besti Monk Fruit Allulose Blend – Add a little sugar-like sweetness to the crust.other granular keto sweetener It should work fine here.
• vanilla extract – for the taste.

Blueberry Filling:

• blueberry – You can use fresh or frozen berries.
• Besti Luo Han Guo Powder Allulose Blend – Easily dissolves in sauces and tastes like powdered sugar! Other powdered sweeteners will work, but the texture can be rough if not based on allulose.
• lemon peel – Helps brighten the flavor of the sauce. Use fresh zest as we also use fresh lemons in the filling.

Variation: Want a different berry?

Other types of berries, such as blackberries or raspberries, also work well in the sauce.

Cheesecake Filling:

• cream cheese – I use full-fat cream cheese, but any variety will do.
• Besti Luo Han Guo Powder Allulose Blend – Make a super smooth low carb cheesecake filling – never rough. Other powdered sweeteners will work, but the texture can be rough if not based on allulose.
• Egg – Use whole large eggs. Substitutes won’t work here.
• lemon juice – This just balances out the flavors, but not enough to make it taste lemony. bottled lemon juice Would work, but fresh lemon juice is preferred since the blueberry topping uses fresh peel.
• vanilla extract – Classic vanilla cheesecake flavor.

How to Make Keto Blueberry Cheesecake

This section describes how to make a sugar-free blueberry cheesecake, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Make the crust. In a medium mixing bowl, whisk almond flour, butter, besti, and vanilla until well combined.Press into lined parchment springform pan. Bake until golden.

2. Beat cream cheese and sweetener. use electric mixer Beat cream cheese and Besti powder together until fluffy.
3. Complete filling. Beat the eggs, one at a time, then the lemon juice and vanilla.
4. Add blueberries. Add 1 cup blueberries (the rest will be used for the topping).

Tip: Keep the mixer on medium-low speed.

Too high a speed will introduce bubbles, which we don’t want.

4. fall. Transfer the filling mixture to the pan and smooth the top with a spatula. Tap the counter to release any air bubbles. Bake until the center is almost set but still jiggly.
5. chill. Removing Keto Blueberries cheesecake from oven. If the edges are sticking to the pan, run a knife along the edges but do not remove the springform. Cool on the counter first, then refrigerate for at least 4 hours or preferably overnight, until fully set.

Tip: Don’t wait for the cheesecake to set completely in the oven!

If you do, it will dry out, overcook, and may crack.

6. Make toppings. Place 1 cup blueberries, lemon juice, Besti powder, and lemon zest in a medium saucepan over medium heat. Bring to a slow boil, then simmer, mashing, until a sauce forms.
7. Stir. Add the remaining blueberries to the sauce and heat until soft but not mushy. Remove from heat and cool to room temperature.

8. gather. When Keto Blueberries cheesecake Once set, run the knife along the edge of the pan again and remove the spring edge. Spoon most of the sauce over the cheesecake and top with the berries. Serve with remaining sauce.

Storage Instructions

• Shop: Keep low-carb blueberry cheesecake leftovers in the refrigerator for 3-5 days.
• freeze: For best results, freeze cheesecake and sauce separately. Freeze uncovered whole cakes or slices until solid, then wrap in plastic wrap, then foil to prevent freezer burn. Pour the sauce into an airtight container or freezer bag. Freeze for 2-3 months. Thaw in the refrigerator before assembling and serving.

More Keto Cheesecake Recipes

Cheesecake is one of my favorite keto dessert recipes, so I’ve created so many ways to make it! Try these recipes next.

Keto Blueberry Cheesecake

Prepare: 20 minute

chef: 1 Hour 10 minute

cooldown 4 Hour

All: 1 Hour 30 minute

Serving Size: 12 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

Crispy:

1. Preheat oven to 350°F (176°C).underline the bottom of a 9 inch springform pan and parchment.

2. In a medium to large bowl, whisk together almond flour and besti.

3. in a small bowl in the microwave, or small pan On the stove, melt the butter. Add vanilla.

4. Stir melted butter into almond flour mixture until combined. The dough will be a little crumbly.

5. Press the dough into the bottom of the prepared pan.bake about 10 minutes, until almost no golden color. Let the shell cool for at least 10 minutes.

filling:

1. Meanwhile, in a large bowl, use hand mixer Beat cream cheese and Basil powder on medium-low speed until fluffy.

2. Beat the eggs, one at a time. Add lemon juice and vanilla extract. (Always keep the mixer on low to medium speed; too high a speed will introduce too many air bubbles, which we don’t want).

3. Gently stir in 1 cup (148 g) blueberries.

bake:

1. Pour the filling into the pan and cover the crust.with a smooth top spatula. Tap the cheesecake on the counter a few times to release air bubbles.

2. bake about 45-55 minutes, until the center is almost fixed, but still unstable. A water bath is not required, but you can use one if you prefer.

3. Remove cheesecake from oven. If the edges are sticking to the pan, run a knife around the edges (do not remove the spring wedges). Cool on the counter at room temperature.

4. Refrigerate for at least 4 hours (preferably overnight) until fully set.

Blueberry Ingredients:

1. in a medium pan Over medium heat, combine 1 cup (148 g) blueberries, lemon juice, Besti powder, and lemon zest.Bring the fire to a boil, then turn the fire down 10 minutesas the berries soften, mash the sauce until the blueberries begin to break down and form a sauce.

2. Add remaining 1 cup (148 g) blueberries to sauce and heat until 2-3 minutes, until the whole blueberries are soft but not mushy. Remove from heat and allow sauce to cool completely at room temperature.

assembly:

1. Once the cheesecake is set, run a knife along the edge of the springform pan again and remove the sides of the pan. You can carefully transfer the cheesecake to a plate or simply use the bottom of a springform pan to serve.

2. Spoon most of the liquid portion of the blueberry sauce over the cheesecake. Put whole blueberries on top. Serve with any leftover sauce.

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recipe notes

Serving Size: 1 slice (1/12 of the recipe)

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories
457

fat
42 grams

protein
11 grams

total carbohydrates
13.8 grams

net carbs
10.9 grams

fiber
2.9 grams

sugar
7.3 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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