“Making a perfect keto cheesecake is easier than you think. This one is both sugar and gluten-free, yet still tastes like a dream. Rich and comforting creaminess, topped with juicy fresh blueberries. Heaven is a place on earth indeed!” Keto Cheesecake with Blueberries – You must try this recipe.
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1 h
12 Servings
335 cals
Ingredients
Crust:
- 1¼ cups almond flour
- 2 oz. butter
- 2 tbsp erythritol
- ½ tsp vanilla extract
Filling:
- 20 oz. cream cheese
- ½ cup heavy whipping cream or crème fraîche
- 2 eggs
- 1 egg yolk
- 1 tbsp erythritol (optional)
- 1 tsp lemon, zest
- ½ tsp vanilla extract
- 2 oz. fresh blueberries (optional)
Directions
- Preheat the oven to 350°F (175°C). Butter a 9-inch (22 cm) springform and line the base with parchment paper.
- Melt the butter for the crust and heat until it gets a nutty scent. This will give the crust a lovely toffee flavor.
- Remove from heat and add almond flour, sweetener and vanilla.
- Combine into a dough and press into the base of the springform pan.
- Bake for 8 minutes, until the crust turns lightly golden. Set aside and allow to cool while you prepare the filling.
- Mix together cream cheese, heavy cream, eggs, lemon zest, vanilla and sweetener, if you’re using any.
- Combine well. Pour the mixture over the crust.
- Raise the heat to 400°F (200°C) and bake for 15 minutes.
- Lower the heat to 230°F (110°C) and bake for another 45-60 minutes.
- Turn off the heat and let cool in the oven. Remove when it has cooled completely and place it in the fridge to rest overnight.
- Serve with fresh blueberries.
Nutrition Facts
Per Serving: 335 calories; 33 g fat; 4 g carbohydrates; 7 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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