This easy keto blueberry cheesecake takes an excellent cheesecake and mixes in fresh berries to keep it light. I love a good cheesecake after a meal when I am feeling a bit indulgent. Pairs really well with a quick keto whipped cream or some flavored syrups. Perhaps after this chicken pot pie (LINK HERE).

When it comes to keto desserts, I like to find ways to get fresh fruits where I can. Blueberries are one of the few options we have, though it has about 13 carbs in a cup of blueberries, we only need a very small amount to brighten our flavors. Whenever using berries in cheesecake citrus goes a long way to make the flavors pop. Keto blueberry cheesecake goes great with this as well.

With valentines day coming up, maybe consider this recipe to surprise your significant other (or you know, save it all for yourself – I wont judge). The swirl is a simple trick that can reall make any cheesecake look like a million bucks.

Keto Blueberry Cheesecake Print This Nutrition facts: 311 calories 6 Net Carbs Rating: 4.5 /5 ( 2 voted ) Ingredients Swirl 1 c blueberries

1 tbsp erythritol

1 tbsp lemon juice

pinch of salt Crust 1 c almond flour

3 tbsp butter, melted

1 tbsp erythritol Filling 16 oz cream cheese

1/4 c heavy whipping cream

2 eggs

1 tsp lemon juice

1/2 c erythritol

1 tsp vanilla extract Instructions Preheat oven to 350. Remove eggs and cream cheese from the fridge to bring to room temperature. Swirl To make the swirl, add the blueberries into a small saucepan over medium-low heat. Using a spatula or potato masher, break up the blueberries while cooking. Once they start to release liquid, add lemon juice and erythritol. Continue to stir until well broken down, and remove from heat (total time about 10 minutes ). Crust Melt the butter and mix in erythritol and almond flour. This should form a dough. Spread over the bottom of a prepared springform pan (I line mine with parchment and wrap the bottom with foil to prevent leaking). Bake for 10 minutes, and remove to cool. Filling At this point drop the oven to 325 and put a pan with water on the lowest rack (see picture). In a bowl add cream cheese and beat until soft (I use a stand mixer). Add heavy cream, erythritol and lemon juice, mix well to incorporate. Once well combined, add the eggs and mix for a few minutes until combined. Next, put in your vanilla and mix. Put the filling in your prepared springform pan on top of the crust. Add the swirl "jam" to the center of the filling and swirl with a toothpick or chopstick. Bake for 30-40 minutes until the sides are set, but the center is still jiggly. Cool for at least 4 hours, preferably overnight and serve. Macros (Makes 8 Servings): Calories: 311

Protein: 6

Fat: 30

Net Carbs: 6

Total Carbs: 7 Equipment Used: Springform Pan - https://amzn.to/2Mb1hls

Stand Mixer - https://amzn.to/2AJNmOH

Sauce Pan - https://amzn.to/2Mh8fpm

Preheat oven to 350.

Remove eggs and cream cheese from the fridge to bring to room temperature.

Swirl

To make the swirl, add the blueberries into a small saucepan over medium-low heat.

Using a spatula or potato masher, break up the blueberries while cooking.

Once they start to release liquid, add lemon juice and erythritol.

Continue to stir until well broken down, and remove from heat (total time about 10 minutes).



Melt the butter and mix in erythritol and almond flour. This should form a dough.

Spread over the bottom of a prepared springform pan (I line mine with parchment and wrap the bottom with foil to prevent leaking).

Bake for 10 minutes, and remove to cool.

At this point drop the oven to 325 and put a pan with water on the lowest rack (see picture).

In a bowl add cream cheese and beat until soft (I use a stand mixer).

Add heavy cream, erythritol and lemon juice, mix well to incorporate.

Once well combined, add the eggs and mix for a few minutes until combined.

Next, put in your vanilla and mix.

Put the filling in your prepared springform pan on top of the crust.



Add the swirl “jam” to the center of the filling and swirl with a toothpick or chopstick.

Bake for 30-40 minutes until the sides are set, but the center is still jiggly.

Cool for at least 4 hours, preferably overnight and serve.