Low Carb Blueberry Cheesecake
Indulge guilt-free with this luscious Low Carb Blueberry Cheesecake, a perfect dessert for those following a keto or low-carb lifestyle. Featuring a golden almond flour crust, a velvety cream cheese filling, and a vibrant blueberry topping thickened with xanthan gum, this recipe delivers all the decadence without the sugar overload. The cheesecake is baked in a water bath for a silky-smooth texture and topped with a tangy-sweet blueberry sauce that complements every bite. With just 30 minutes of prep and simple, wholesome ingredients like granulated erythritol and fresh or frozen blueberries, this low-carb dessert is as easy to make as it is deliciously satisfying. Perfect for holidays, celebrations, or everyday cravings, it’s a must-try treat that proves healthy eating can be spectacularly indulgent!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Granulated erythritol
- 0.3 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 cups Blueberries, fresh or frozen
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 0.25 cup Granulated erythritol
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during the water bath baking process.
To make the crust, in a medium bowl, combine the almond flour, 0.5 cups of granulated erythritol, and melted butter. Mix until the ingredients are well combined and resemble wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes until the edges are golden. Allow to cool.
For the filling, in a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sour cream, 1 cup of granulated erythritol, and the vanilla extract, and continue beating until fully combined.
Add the eggs, one at a time, mixing on low speed just until incorporated. Do not overmix to avoid incorporating too much air into the batter.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Set the springform pan inside a larger baking pan and fill the larger pan with hot water about halfway up the sides of the cheesecake pan to create a water bath.
Bake in the preheated oven for 60-75 minutes until the center is set but still slightly jiggly in the middle.
Turn off the oven, and prop the door open with a wooden spoon. Allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven, run a knife around the edges to loosen it from the pan, and refrigerate for at least 4 hours, or overnight.
For the blueberry topping, combine the blueberries, 0.5 cup of water, lemon juice, and 0.25 cup of granulated erythritol in a medium saucepan. Cook over medium heat until the mixture starts to bubble.
Sprinkle the xanthan gum over the mixture gradually while continuously stirring to avoid clumping, and cook for 2-3 more minutes until the sauce begins to thicken.
Allow the topping to cool to room temperature, then spread it over the chilled cheesecake.
Release the cheesecake from the springform pan, slice, and serve. Enjoy your low-carb blueberry cheesecake with family and friends!
Nutrition Facts
Calories |
4624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.9 g | 550% | |
| Saturated Fat | 220.3 g | 1102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 481.7 g | 175% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 75.8 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1420 mg | 109% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1155 mg | 25% | |
*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.
