Keto Blueberry Cheesecake

Keto Blueberry Cheesecake is a definitive pastry to fulfill your sweet tooth! This straightforward low-carb formula will change the manner in which you see keto treats!

Keto Blueberry Cheesecake has consistently been an exemplary summer top choice. Any individual, from children to grown-ups, appreciate the magnificent mix of its rich surface and tart flavor.

Usually, I end up making this formula as a blessing. Its rich plan makes it an extraordinary present since it looks extravagant and heavenly.

On the off chance that individuals request a treat that would never turn out badly, I for the most part go with this formula. Everyone adores a work of art and figuring out how to prepare it yourself makes an exceptionally extraordinary expansion to your range of abilities.

I’m enchanted to be offering this specific formula to you. It has a notable velvety surface yet it is lower in carbs and keto-accommodating.

Ingredients

Keto Cheesecake Crust:

• Baking spray for pan
• 1 1/2 cups almond flour
• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup Swerve Granular Sugar
• 1/2 cup unsalted butter (melted)
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg

Keto Cheesecake Filling:

• 1 cup fresh blueberries (pureed in the food processor)
• 1 cup fresh blueberries (whole)
• 32 oz cream cheese (softened to room temperature)
• 8 oz sour cream (room temperature)
• 8 oz heavy cream
• 1 ¼ cup Swerve Granular Sugar
• 3 large eggs
• 2 teaspoons Vanilla extract

Sugar-Free Blueberry Sauce:

• 1 1/2 cup blueberries
• 1/4 cup water
• 1/4 cup Swerve Granular Sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 300 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

1. Wrap the outside of a 10-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
2. Spray the springform pan inside with baking spray and set aside.
3. Add all the ingredients to a large bowl and stir until fully combined.
4. Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
5. Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:

1. Make sure all the ingredients are of room temperature before you begin.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour cream and cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
3. Add the sweetener and continue beating until well combined and creamy.
4. Add the vanilla, and eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
5. Add the blueberry puree and beat just until combined.
6. Fold in the whole blueberries with a spatula.
7. Pour cheesecake batter into the prepared crust.

Bake:

1. Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
2. Transfer to the preheated oven.
3. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
4. Turn oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
5. Transfer cake to a cooling rack and take off the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.
6. Sugar-Free Blueberry Sauce:
7. Place a medium saucepan on the stove over medium heat. Add the blueberries.
8. Add water, lemon juice, lemon zest, and the sweetener.
9. Stir and simmer for 4-5 minutes, crushing a few berries.

Serve:

1. Slice cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.

Nutrition

Calories: 534kcal | Carbohydrates: 22g | Protein: 15g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 133mg | Sodium: 558mg | Potassium: 419mg | Fiber: 5g | Sugar: 11g | Vitamin A: 983IU | Vitamin C: 4mg | Calcium: 241mg | Iron: 2mg