Keto Blueberry Cheesecake (Low Carb Recipe)

keto blueberry cheesecake

Love cheesecake but want a low carb one? This Keto Blueberry Cheesecake would be a great recipe to make. Last week I posted a recipe for low carb strawberry cheesecake but many have told me they prefer blueberry cheesecake so here’s a low carb recipe for a very tasty one.

If you’re more of a chocolate lover then here’s a delicious Low Carb Chocolate Cheesecake Recipe.  

Blueberries are definitely one of the best low carb fruits to eat when you’re following the keto diet.

The crust is made using almond flour, and instead of regular sugar a zero carb sweetener is used. This cheesecake has only 7.4g net carbs per serving which makes it absolutely low-carb and keto-friendly.

Related reading: What Are Net Carbs And Why Are They Important?

If you want to reduce the carbs even more you can leave off the blueberry topping.

You’ll also love the amazing texture of this keto blueberry cheesecake from Sabrina Jayy. She follows a ketogenic lifestyle and publishes keto recipes on her YouTube channel. You’ll be amazed at how absolutely delicious this cheesecake tastes.

Zero Carb Sweetener

The zero carb sweetener that’s used is Swerve granular which I’ve written about before. It’s made from erythritol which is a sugar alcohol, oligosaccharides, and natural flavors and does not raise your blood sugar.

Related reading: What is Allulose Sweetener and is it Keto?

Oligosaccharides are in effect prebiotic fibers from fruits and vegetable which are not broken down in the digestive tract so are considered calorie-free.

Both erythritol and oligosaccharides can be fermented by bacteria in your gut and could cause a flare-up of symptoms if you have an irritable bowel or follow a low FODMAP diet.

Related reading: Is A Low Carb Diet Bad For Your Gut Bacteria?

The majority of people are just fine with it and others are fine if they don’t have too much of it or too often.

Use Healthiest Ingredients

I’ve just tweaked the recipe a little to make it even healthier. I always recommend using the best ingredients as possible. That means using butter from grass-fed cows and organic produce where possible.

Related reading: Does Grass-Fed Butter Help With Weight Loss?

It’s certainly worth buying organic blueberries. While they are not on EWG’s Dirty Dozen list (produce with the most pesticide residue) they are not on the Clean 15 list either.

Keto Blueberry Cheesecake

Ingredients

Makes 12 servings

Crust

• 2 cups almond flour
• 1 tsp. natural vanilla extract
• 1/2 cup melted grass-fed butter
• 3 tbsp. Swerve or other low carb sweetener

Filling

• 2 1/2 cups organic cream cheese, at room temperature
• 1 cup organic sour cream
• 1 cup Swerve or other low carb sweetener
• 1 tbsp. organic lemon juice
• 1 tsp. natural vanilla extract
• 3 organic/free range eggs

Blueberry Topping

• 1 1/2 cup fresh organic blueberries
• 1 tbsp. organic lemon juice
• 3 tbsp. Swerve or other low carb sweetener
• 1/4 cup filtered water
• 1/4 tsp. nutmeg

Directions

Crust:

1. Preheat oven to 350 F (175C approx).

2. Combine all the crust ingredients in a bowl. If it’s too crumbly and not sticking together then add a little more butter.

3. Use coconut oil to grease a 9-inch cake pan. A non-toxic parchment lined spring-form pan is best.

4. Tip the crust mixture into the pan and pat down firmly on the bottom of the cake tin making sure it’s even.

5. Bake in the pre-heated oven for 10 to 15 min making sure it does not get too brown and then leave to cool for 15 min.

Filling:

1. Mix the cream cheese and sour cream with an electric mixer until they are very smooth. This is easier if they are at room temperature and not straight out of the fridge.

2. Add the eggs, one at a time and mix in well.

3. Add the vanilla, lemon juice, and sweetener.

4. Combine everything until nice and smooth.

5. Pour mixture into the pan onto the crust and bake for 45 to 60 min. Make sure you don’t over bake.

Topping:

1. In a pan, add the blueberries, lemon juice, water, and sweetener. Cook over medium heat and stir well until it begins to boil.

2. Once it starts to boil, lower the heat and simmer the mixture until it forms a thick sauce Sprinkle with nutmeg and continue stirring until it’s cooked. This should take about 15 min.

3. Pour the sauce on top of the cheesecake. You can store it separately in a container if you prefer and add it later on each individual slice

4. Place the keto blueberry cheesecake in the fridge to chill for about 5 hours. If possible, chill the cake overnight.

5. Carefully slide a thin knife, dipped in boiling water and dried, around the edge to loosen the cheesecake before removing the spring release ring. If the edges look a bit rough you can run a spatula under hot water and run it along the sides to smooth them out before serving.

6. Enjoy!

Here’s Sabrina’s video demo of the recipe:

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