Keto Cheesecake Recipe with Blueberry Topping
I love an easy keto cheesecake recipe like this one with mouthwatering blueberry topping. This low carb dessert with cream cheese is great for low sugar diets. Additionally this cake contains only 325 calories and 6 grams of carbohydrates.
I highly recommend using a 9 inch non stick springform pan for this easy keto cheesecake recipe. That’s because it makes the cake removal process so much easier. All you have to do is release the latch and the pan sides separate.
This low carb dessert with cream cheese and blueberry topping is totally keto friendly. Keto dieting involves consuming foods low in carbohydrates and high in fat. Studies have shown it to be very effective for weight loss, diabetes and even epilepsy!
There are 3 layers to making this easy keto cheesecake recipe. First you will make the almond flour crust, then the filling, and then the blueberry topping. Actually you want to make the filling while the cheesecake is still baking.
This low carb dessert with cream cheese is so delicious!
Let’s get into how to make this low carb dessert with cream cheese. Ingredients needed for the crust include: 2 cups Almond flour, 1/4 cup melted butter, 3 tbsp keto sweetener, and 1 tsp vanilla extract. The filling is super simple to make as well.
Ingredients needed for the easy keto cheesecake recipe filling include: 32 oz cream cheese, 1.5 cups keto sweetener, and 3 large eggs. You will also need 1 tsp sea salt, 2 tbsp sour cream, and 2 tsp vanilla extract.
Lastly, what would your low carb dessert with cream cheese be without the blueberry topping? All you need to make this sweet and fresh sauce is 2 cups blueberries, 1/2 cup powdered Monkfruit or erythritol sweetener. Other ingredients for this cheesecake recipe include 1 tbsp lemon juice, 3 tbsp heavy cream, and 1.5 tsp gelatin powder.
Keto Cheesecake Recipe With Blueberry Topping
Prep Time 10 minutes Cook Time
1 hour Total Time 1 hour 10 minutes
Almond Flour Cheesecake Crust
- 2 cups Almond flour
- 1/4 cup melted butter
- 3 tbsp Monk fruit or erythritol
- 1 tsp vanilla extract
Keto Cheesecake Filling
- 32 oz Cream cheese (softened)
- 1 1/2 cup powdered monk fruit or erythritol
- 1 tsp sea salt
- 3 large Egg
- 2 tbsp sour cream
- 2 tsp vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1/2 cup powdered Monkfruit (or erythritol sweetener)
- 1 tbsp lemon juice
- 3 tbsp heavy cream
- 1.5 tsp gelatin powder
1.Start by preheating the oven to 350 degrees F (177 degrees C)
2.Line a 9 inch springform pan with parchment paper or thoroughly grease it
3.Make the crust - combine almond flour, melted butter, sweetener, and vanilla extract in a medium mixing bowl
4.Whisk these ingredients together vigorously until a crumbly dough forms
5.Manually press the dough inside the springform pan - make it as even as you can
6.Bake the crust alone for 10 minutes
7.Make the cheesecake filling - combine the cream cheese, sour cream, vanilla extract, sea salt, and sweetener in a large mixing bowl - beat with electric mixer (at medium low speed) until thoroughly combined combined
8.Add the eggs last and beat again (at medium low speed) until thoroughly combined
9.Pour the cheesecake batter into the crust (inside the springform pan) and bake for 45 -50 minutes (remove from the oven and set aside do not remove from the pan yet)
10.While it’s baking make the blueberry topping- combine all the ingredients (for the blueberry topping) in a medium sauce pan and bring to a simmer while sporadically whisking.
11.It needs to simmer on medium low heat for 10 minutes in order to activate the gelatin
12.Remove from heat and allow to cool down for about 10 minutes
13.Then pour on top of the cheesecake and allow to chill in the refrigerator for about 3 hours for the best texture