Keto Blueberry Cheesecake
Indulge in the creamy decadence of this Keto Blueberry Cheesecake, a low-carb dessert that's as delicious as it is guilt-free. Featuring a buttery almond flour crust and a luscious cream cheese filling lightly sweetened with erythritol, this cheesecake is perfect for keto dieters and dessert lovers alike. Fresh blueberries add a burst of tart sweetness, while hints of lemon zest and vanilla heighten the flavor profile. Baked to perfection and chilled for ultimate creaminess, this dessert is ideal for special occasions or a weekend treat. With just 20 minutes of prep and 12 satisfying servings, you’ll savor every bite of this easy, keto-friendly masterpiece. Perfect for those seeking a sugar-free blueberry dessert that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Butter
- 2 tablespoons Granulated erythritol
- 24 ounces Cream cheese
- 0.75 cup Powdered erythritol
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 1 cup Fresh blueberries
- 0.5 cup Sour cream
Instructions
Preheat your oven to 325°F (163°C).
To make the crust, combine almond flour, melted butter, and granulated erythritol in a medium bowl. Mix until crumbly.
Press the almond flour mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from oven and let cool.
In a large bowl, beat cream cheese and powdered erythritol together until smooth and creamy using an electric mixer.
Add eggs one at a time, mixing just until incorporated after each addition.
Stir in vanilla extract, lemon zest, and sour cream into the cream cheese mixture until smooth. Be careful not to overmix.
Gently fold in fresh blueberries.
Pour the cheesecake mixture over the cooled crust in the springform pan.
Place the cheesecake in the oven and bake for 50 minutes, or until the center is slightly set and the edges are lightly browned.
Turn off the oven and let the cheesecake cool inside with the door ajar for 15 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
Nutrition Facts
Calories |
4362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.9 g | 524% | |
| Saturated Fat | 195.5 g | 978% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 57.4 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1304 mg | 100% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
