Keto Blueberry Cheesecake

With a tangy cheesecake base atop a buttery almond flour crust, all covered in a refreshing blueberry topping, my keto blueberry cheesecake will surely impress! 2 grams of net carbs.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 204kcal

Author Arman Liew

Ingredients

1 keto pie crust * See notes
2 cups + 2 tablespoons cream cheese room temperature
1/2 cup sour cream can use full fat Greek yogurt
1 1/2 cups allulose blended ** See notes
2 tablespoon almond flour blanched almond flour
1 teaspoon vanilla extract
3 large eggs room temperature
1 cup blueberries

For the blueberry topping

1 cup blueberries
1 tablespoon coconut flour
3 tablespoon water

Instructions

Preheat the oven to 160C/320F. Prepare the key pie crust. Line with paper for easy removal.
Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
Allow the cheesecake to cool completely, before refrigerating overnight.
Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

To make the blueberry topping

Toss the blueberries in the cornflour. Place in a small saucepan with the water. Heat until the mixture starts bubbling and thickens.

Notes

* Click the link for my almond flour pie crust recipe.

** Place allulose or monk fruit sweetener in a blender and pulse several times, to produce a superfine texture.

TO STORE: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days.

TO FREEZE: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.

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