Are you craving a decadent dessert that aligns with your keto lifestyle? Look no further! This delightful Keto Blueberries Cheesecake is the perfect indulgence that combines sweet blueberries with a creamy cheesecake filling, all while keeping your carb count in check. Perfect for a weekend treat or when you need a little sweetness without the sugar overload.
Ingredients
- 2 cups almond flour
- 1/3 cup unsalted butter, melted
- 3 tablespoons erythritol, powdered
- 1/4 teaspoon salt
- 16 ounces cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh blueberries
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon gelatin
Equipments
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Saucepan
- Measuring cups and spoons
How to Make Keto Blueberries Cheesecake Dessert Recipe – Step By Step
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (160°C). In a mixing bowl, combine the almond flour, melted butter, powdered erythritol, and salt. Stir until the mixture resembles coarse sand. Press this mixture firmly into the bottom of your springform pan, ensuring an even surface. Bake the crust for 10-12 minutes or until lightly golden. Remove from oven and allow it to cool completely.
Step 2: Mix the Cheesecake Filling
Add the softened cream cheese to a large mixing bowl. Use an electric mixer to blend until smooth. Gradually add 1 cup of powdered erythritol and vanilla extract. Continue mixing until fully combined and creamy. Add the eggs, one at a time, mixing on low speed after each addition until just combined to avoid incorporating too much air.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the pan into a preheated oven and bake for about 45-50 minutes, or until the center is almost set but still jiggles slightly. Remove from the oven and let cool at room temperature for about an hour.
Step 4: Prepare Blueberry Topping
In a small saucepan, combine the blueberries, water, and lemon juice. Cook over medium heat until the blueberries start to break down. Reduce heat and stir in the gelatin until fully dissolved. Cool it slightly before spreading evenly over the cooled cheesecake. Refrigerate for at least 4 hours or until fully set.
How to Serve Keto Blueberries Cheesecake Dessert Recipe
This cheesecake is best served chilled. Before serving, carefully remove the sides of the springform pan. Slice with a sharp knife, wiping it clean between cuts for cleaner slices. Top with a few fresh blueberries if desired for extra flavor and decoration. Pair with a dollop of whipped cream to add to its lusciousness.
Recipe Success Tips & Suggestions
To achieve the perfect cheesecake, ensure that your cream cheese is fully softened to avoid lumps. Don’t overbeat the eggs to prevent the cheesecake from cracking or becoming dense. For an additional layer of flavor, consider folding in a tablespoon of lemon zest into the cheesecake mixture.
High Protein, Delectably Creamy: Soulful Cheesecake Nirvana
Craving a protein boost? Swap out regular cream cheese with a high-protein variety like Greek yogurt cream cheese. This modification not only intensifies the creamy texture but also increases your protein intake without compromising on the cheesecake’s tantalizing taste.
Combine your high-protein cheesecake with a protein-rich nut crust by including walnuts or pecans. Paired with the fresh burst of blueberries, this enriched version is a great way to nourish your body while satisfying your sweet tooth.
Low Carb, High Flavor: Guilt-Free Gourmet Delight
Is your goal to keep carbs to a minimum? We’ve got you covered! Maintain that rich flavor without the additional carbs by using a carb-free sweetener like allulose or monk fruit sweetener in place of erythritol.
For the ultimate low-carb twist, use fresh raspberries or strawberries as the topping. These berries provide natural sweetness and vibrant tartness, complementing the cheesecake’s creamy richness without a carb overload.
Storage Instructions
After assembling your cheesecake, store it in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or aluminum foil to prevent it from absorbing any unwanted fridge odors. To enjoy your dessert for longer, consider slicing and freezing individual portions. Wrap each slice in plastic wrap and store in a zip-lock bag or airtight container for up to one month. Let frozen slices thaw overnight in the refrigerator before serving.
FAQs
- Can I use frozen blueberries? Yes, you can. However, make sure to thaw and drain them to remove excess moisture before cooking.
- What can I use instead of almond flour? Coconut flour can be used but adjust the amount as it’s more absorbent. Use a third to half less than almond flour.
- Will using a different sweetener affect the taste? Yes, different sweeteners have varying sweetness levels and can slightly alter the taste. Adjust according to your preference.
- My cheesecake has cracks, what can I do? Check baking time and chill your cake thoroughly. Topping it with blueberries will cover any imperfections.
- How can I make the cheesecake firmer? Increase the amount of gelatin slightly for a firmer set.
A Sweet Invitation to Share Your Thoughts
We hope this Keto Blueberries Cheesecake Dessert Recipe has inspired your next culinary creation. Its blend of creamy, fruity goodness makes it a standout dish suitable for any occasion. Have you tried this recipe or made fun modifications? We’d love to hear about your experience—leave a comment below and don’t hesitate to share this recipe with friends and family. They deserve a taste of this keto delight too!