Keto Blueberry Cheesecake Recipes

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KETO BLUEBERRY CHEESECAKE



Keto Blueberry Cheesecake image

This keto blueberry cheesecake is so smooth and creamy, you won't believe it is low carb! Simple ingredients and quick to prepare, it's one showstopping dessert!

Provided by Arman

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

8 inch pie crust of choice (* See notes)
2 cups + 2 tablespoons cream cheese (room temperature)
1/2 cup sour cream (can use full fat Greek yogurt)
1 1/2 cups granulated sweetener of choice (blended ** See notes)
2 tablespoon almond flour (blanched almond flour)
1 teaspoon vanilla extract
3 large eggs (room temperature)
1 cup blueberries
1 cup blueberries
1 tablespoon coconut flour
3 tablespoon water

Steps:

  • Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. Line with paper for easy removal.
  • Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
  • Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
  • Allow the cheesecake to cool completely, before refrigerating overnight.
  • Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

Nutrition Facts : ServingSize 1 Slice, Calories 204 kcal, Carbohydrate 6 g, Protein 5 g, Fat 18 g, Sodium 162 mg, Fiber 3 g

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