Keto Blueberry Cheesecake
User Reviews
5
Keto Blueberry Cheesecake
Description
The Keto Blueberry Cheesecake starts with a crust made from almond flour, coconut flour, powdered sweetener, melted butter, and a pinch of salt pressed into a baking pan. The filling combines full-fat cream cheese, powdered sweetener, and vanilla, gently folded with whipped cream to keep a light texture. The blueberry sauce is simmered with sweetener and thickened with xanthan gum to a syrupy consistency before cooling.
Once assembled, the cheesecake chills until firm. The rich and creamy filling contrasts with the slightly crumbly base and the bright, slightly tart blueberry topping. Serving this cheesecake after at least a few hours in the refrigerator or an hour in the freezer ensures it slices cleanly.
The recipe accommodates frozen or fresh blueberries. Full-fat cream cheese is important for proper setting. Leftovers keep for up to four days in the fridge or freeze for longer storage, with a recommended defrost at room temperature before serving.
Ingredients
BASE
- 1 cup almond flour or ground almonds, 100g
- ¼ cup coconut flour 30g
- 1 tablespoon powdered sweetener
- ⅓ cup butter 80g, melted
- Pinch salt
FILLING
- 1 ¾ cup cream cheese I used Philadelphia (420g, full fat
- ⅔ cup powdered sweetener 120g
- 1 cup plus 1 tbsp heavy whipping cream 255 ml, double cream
- 1 tablespoon vanilla extract
BLUEBERRY SAUCE
- 3 cups blueberries or fresh berries, 450g, frozen
- 1 teaspoon water
- ½ teaspoon xanthan gum
- 1 - 2 tablespoon powdered sweetener low carb, to taste
Instructions
- Grease a 8 inch / 20cm non-stick loose bottom baking tin with a little melted butter. I also lined the base first with a cut circle of parchment paper.
BASE
- Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb. Press the base mix into the bottom of the cake pan and smooth with the back of a spoon.
FILLING
- Add the cream cheese to mixing bowl with the powdered low carb sweetener and vanilla. Whisk with an electric mixer to combine. Don’t over-mix!
- In a separate bowl, whisk the whipping cream to soft peaks. Then, fold into the cream cheese with a spatula.
BLUEBERRY SAUCE
- Add the berries into a saucepan with powdered sweetener and water. Simmer for 10 minutes on a medium heat until the berries are just soft. Remove from the heat and drain 5 tablespoon of liquid and discard. Stir in the xanthan gum and allow to fully cool to thicken. Placing the sauce in the fridge will speed this up.
ASSEMBLY
- Once the sauce is fully cool, remove about 1 cup of filling and place in a clean bowl. Stir through about ¼ cup of the sauce, or a little more to your liking to combine.
- Add the dollops of the vanilla cheesecake mix to the base interspersed with dollops of blueberry cheesecake mix. Level with a spatula to form a smooth top. Top with the remaining blueberry sauce.
- Place the cheesecake in the fridge for 8 hours or overnight to firm up. Cover with cling film and place in the freezer for up to an hour to make it easier to slice.
Notes
- Use full-fat cream cheese for best texture; lower-fat versions may prevent the cheesecake from setting properly.
- If the cheesecake is too soft, firm it up in the freezer for about an hour before slicing.
- If frozen solid, allow the cheesecake to thaw at room temperature before serving.
- Either frozen or fresh blueberries can be used for the sauce.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Total Carbohydrates | 6.6g | 2% |
| Protein | 4g | 8% |
| Fat | 21.5g | 33% |
| Saturated Fat | 11.8g | 59% |
| Fiber | 1.9g | 8% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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