When it comes to indulging in a dessert that is both delicious and guilt-free, this Keto Blueberry Cheesecake is a top contender. Cheesecakes have always held a special place in my heart, especially since they were a staple at every family gathering growing up. My grandmother was the cheesecake queen, known for her classic New York-style version that was the star of our holiday dinners. Although her recipe was a family favorite, my transition to a keto lifestyle meant I needed to tweak it to fit my dietary needs. This keto-friendly version retains the rich, creamy texture and tangy flavor we all loved but with a blueberry twist and a lower-carb profile.
One of the things I adore about this recipe is how versatile it is. You can experiment with different berries or even add a hint of lemon zest to the filling for an extra burst of freshness. For those who prefer a more traditional crust, a mixture of almond flour and butter works perfectly. Alternatively, you could skip the crust entirely for an even lower-carb option.
My favorite memory associated with this cheesecake is from a summer trip to Maine, where blueberries were in peak season. We spent a day picking fresh blueberries, and I couldn’t wait to incorporate them into my baking. The result was a delightful cheesecake that became a new family favorite, reminiscent of those joyful summer days.
Whether you’re following a keto diet or simply looking for a healthier dessert option, this Keto Blueberry Cheesecake is sure to impress. It’s easy to make and perfect for any occasion, offering a sweet treat that everyone can enjoy without the extra carbs. Give it a try, and don’t be afraid to make it your own with your favorite variations.
Making the Keto Blueberry Cheesecake
Ingredients
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour (blanched almond flour)
- 3 large eggs (room temperature)
- 1 1/2 cups granulated sweetener of choice (blended)
- 1 cup blueberries
- 8 inch pie crust of choice
- 1 cup blueberries
- 3 tablespoons water
- 1 tablespoon coconut flour
- 2 cups + 2 tablespoons cream cheese (room temperature)
- 1/2 cup sour cream (can use full fat Greek yogurt)
Directions
- Preheat your oven to 320°F. Prepare an 8-inch springform pan with your preferred crust, lining it with parchment paper for easy removal.
- Using a stand mixer, gently beat the softened cream cheese until smooth. Avoid overbeating to prevent cracks. Add almond flour, vanilla extract, sour cream, and sweetener, mixing until just combined. Incorporate the eggs one at a time, mixing until the batter is smooth. Carefully fold in the blueberries with a rubber spatula.
- Pour the cheesecake mixture into the prepared crust and bake for 1 hour and 10 minutes, or until the top is set and the filling slightly jiggles when touched.
- Allow the cheesecake to cool completely, then refrigerate overnight.
- For the blueberry topping, mix the blueberries with the coconut flour. Place them in a small saucepan with the water and heat until the mixture starts bubbling and thickens.
- Once the cheesecake is chilled, spread the blueberry topping over the top and refrigerate for an additional 2 hours to set.
FAQs:
Can I use frozen blueberries instead of fresh ones for this keto blueberry cheesecake?
Yes, you can use frozen blueberries. However, make sure to thaw and drain them thoroughly to avoid excess moisture, which can affect the texture of the cheesecake.
What is the purpose of adding almond flour to the cheesecake filling?
Almond flour helps to give the cheesecake a slightly firmer texture and adds a subtle nutty flavor, enhancing the overall taste of the dessert.
How can I prevent my cheesecake from cracking?
To prevent cracking, avoid overbeating the cream cheese mixture, bake the cheesecake at a low temperature, and allow it to cool gradually in the oven with the door slightly open after baking.
Is there a substitute for sour cream in this recipe?
Yes, you can use full-fat Greek yogurt as a substitute for sour cream. It provides a similar texture and tangy flavor that complements the cheesecake.
What type of sweetener is best for a keto cheesecake?
For a keto cheesecake, it’s best to use a granulated sweetener that measures like sugar, such as erythritol, monk fruit sweetener, or a blend of these. Ensure it is powdered or blended to prevent a gritty texture.
How long should I refrigerate the cheesecake before serving?
It’s important to refrigerate the cheesecake overnight to allow it to set properly. Additionally, after adding the blueberry topping, refrigerate it for another 2 hours to firm up before serving.
Keto Blueberry Cheesecake
Ingredients
- 1 tablespoon coconut flour
- 1 cup blueberries
- 3 tablespoons water
- 3 large eggs room temperature
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons cream cheese room temperature
- 1 1/2 cups granulated sweetener of choice blended
- 1/2 cup sour cream can use full fat Greek yogurt
- 8 inch pie crust of choice
- 2 tablespoons almond flour blanched almond flour
Instructions
- Preheat your oven to 320°F. Get an 8-inch springform pan ready with your chosen crust, lining it with paper for easy removal.
- In a stand mixer, lightly beat the softened cream cheese until it's smooth. Be careful not to overbeat to prevent cracking. Add in the almond flour, vanilla extract, sour cream, and sweetener, mixing until just combined. Add the eggs one by one, stopping once the mixture is smooth. Gently fold in the blueberries with a rubber spatula.
- Pour the cheesecake filling into the prepared crust and bake for 1 hour and 10 minutes, or until the top is set and the filling slightly jiggles when touched.
- Let the cheesecake cool completely, then refrigerate it overnight.
- For the blueberry topping, toss the blueberries with the coconut flour. Place them in a small saucepan with the water and heat until the mixture starts bubbling and thickens.
- Once the cheesecake is chilled, spread the blueberry topping over the top and refrigerate for another 2 hours to firm up.
