Easy, Keto and Low Carb Blueberry Cheesecake Recipe

Cheesecake is such a popular staple in many of our kitchens. If you thought a keto blueberry cheesecake is something impossible on the ketogenic diet, you’re absolutely wrong. Side note: this recipe version is so similar in taste to the traditional cheesecake, I was actually able to fool my family into thinking it had regular sugar in it. But nope, it’s all high fat and very low carb!

This may be one of the easiest and best keto dessert recipes I have made to date.

This recipe features an easy keto cheesecake with a blueberry topping. I made it specifically for National Blueberry Cheesecake Day (May 26th – save the date!), but I’m sure I’ll be making it again and again. It’s delicate and creamy, but less heavy than a regular New York version. Instead of cream cheese, you can also use cottage cheese in this keto cheesecake recipe. However, make sure to blend it very thoroughly first to prevent any lumps and clumps.

Crust

This keto cheesecake crust can be used as a base for many other recipes, such as tarts or pies. It’s really versatile, and although I haven’t personally tried it, you can probably substitute almond flour for other nut flours such as hazelnut or walnut. However, under no circumstance, do not try to substitute it for coconut flour! In general, coconut flour absorbs liquids like a sponge and doesn’t make a good candidate for any substitutions.

Simply mix almond flour with melted butter. I use a hand mixer to do this, but you can use whatever you like. After a minute or two, the mixture will turn into clumps – at this point, you can add a keto friendly sweetener, or skip it altogether. Now, there are two methods you can use to form it in a baking pan: you can either roll it between two pieces of parchment paper, or simply transfer the mixture (or crumbs) and press it to your pan with fingers. For all of my baking, I use silicone baking pans – I find them easier to use and clean up. Plus, you’ll never risk your dough or cake sticking to the pan and falling apart. Also, don’t forget to prick the crust with a fork! A small, but mighty step.

Cheesecake

If you are using regular cream cheese, all you need to do is mix all of the ingredients together until uniform in consistency. Yep, there’s no other tips I have for you here – it seriously takes less than five minutes to prepare your filling. This keto blueberry cheesecake is seriously the king of all kings, and the queen of all queens. I actually made it yesterday, but had it for breakfast today as well – don’t judge me!!

In case you feel your cheesecake “batter” may be too runny, you can add another tablespoon of coconut flour. Again, don’t overdo it because coconut flour eats up moisture like no tomorrow. You can also use cottage cheese instead of regular cream cheese, but make sure to blend it thoroughly to prevent messy clumps and ensure a smooth, delicious texture. That “melt-in-your-mouth” kind of a thing.

If you love cheesecake, you’ll absolutely love my Keto Mini Cheesecakes! They’re just as easy to make as this one, plus you can make fewer portions if you prefer to meal prep a bit. They are more spongy if you ask me, but different folks got different results – it all depends on the cheese you use. IT’S ALL IN THE CHEESE GUYS!

Topping

Ladies and gentlemen, you can top this easy keto cheesecake with ANY toppings you like. I had a whole bucket of blueberries in my fridge, so I used that. But I’m already craving to try other options as well (ahem, strawberries!). Let your keto imagination go wild!

Keto Blueberry Cheesecake

0 from 0 votes

Recipe by KetoKamila Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Baking time

1

hour 

15

minutes

Calories

372

kcal

I guarantee you, this keto blueberry cheesecake recipe will become one of your favorite ketogenic desserts of all time!

Ingredients

• Crust

• 150 g almond flour

• 50 g melted butter

• 30 g erythritol (optional)

• Cheesecake

• 350 g cream cheese (or cottage cheese, blended)

• 100 ml heavy whipping cream

• 2 eggs

• 2 tbsp coconut flour

• 50 g erythritol

• Topping

• 100 g blueberries

• 20 g butter

• 20 g erythritol

Directions

• Crust
• Preheat oven to 160°C/325°F. Prepare a silicone tart pan (mine is around 23cm/9in in diameter) and gently smear the walls with a tiny bit of butter. In a bowl, using a hand mixer, combine almond flour, melted butter and optionally, erythritol. Mix until larger lumps begin to form.
• Transfer the dough to the pan. You can either press it down around, or roll it between two parchment papers before you put it in the form. Make sure to prick the crust with a fork.
• Bake for 15 minutes and remove from oven. Make sure it’s cooled completely before pouring in the cheesecake.
• Cheesecake
• Using a hand mixer, combine cream cheese and heavy cream until smooth and uniform. *If you are using cottage cheese, blend it thoroughly to prevent any lumps.
• Add eggs, erythritol and coconut flour. Mix for a minute or two until combined. You can add another tablespoon of coconut flour if you feel your batter is too runny.
• Transfer to the previously made almond flour crust. Bake at the same temperature (160°C/325°F) for about an hour.
• Remove and cool entirely. If you try to skip the cooling process, your cheesecake may fall apart. In my opinion, it’s actually the best after spending a few hours in the fridge.
• Topping
• In a small saucepan, combine blueberries, erythritol and butter. Bring to a boil, and simmer on low for about five minutes, crushing some blueberries with a fork if needed. If you want a thicker topping, just add more butter and let it cool. Top the cheesecake and enjoy!

Notes

• Macros (per serving): 372 kcal – 34.5g fat – 8.5g carbs (5.1g net) – 8.3g protein

Did you make this recipe?

Tag @ketokamila on Instagram and hashtag it ##ketokamila

Like this recipe?

Follow us @ketokamila on Pinterest