keto recipes sweet

Keto Low Carb Blueberry Cheesecake

keto low carb Blueberry Cheesecake , low carb keto cheesecake, keto low carb cheesecake, keto low carb chocolate cheesecake, the best keto cheesecake low carb with jennifer, low carb cheesecake, low carb cheesecake at cheesecake factory, low carb cheesecake cheesecake factory, low carb cheesecake recipe, low carb cheesecake factory, low carb cheesecake no bake, low carb pumpkin cheesecake, low carb cheesecake pumpkin, low carb cheesecake crust, low carb lemon cheesecake, low carb cheesecake chocolate,
keto low carb Blueberry Cheesecake , low carb keto cheesecake, keto low carb cheesecake, keto low carb chocolate cheesecake, the best keto cheesecake low carb with jennifer, low carb cheesecake, low carb cheesecake at cheesecake factory, low carb cheesecake cheesecake factory, low carb cheesecake recipe, low carb cheesecake factory, low carb cheesecake no bake, low carb pumpkin cheesecake, low carb cheesecake pumpkin, low carb cheesecake crust, low carb lemon cheesecake, low carb cheesecake chocolate,

Keto Low Carb Blueberry Cheesecake

keto Low Carb Blueberry Cheesecake This low carb blueberry cheesecake is a wonderful complement to any meal for dessert.  The taste will satisfy your sweet tooth and the consistency is perfect.  It’s a fan favorite and definitely a low carb kid win in our family.

Ingredients for keto Low Carb Blueberry Cheesecake

Crust Ingredients

  • ¾ cup almond flour
  • ¼ tsp cinnamon
  • ⅛ tsp salt
  • ¼ tsp baking powder
  • ¼ cup Swerve confectioners
  • 1 tbsp butter
  • 1 tbsp coconut oil
  • 1 egg

Filling Ingredients

  • 1/4 cup sour cream
  • 12 oz cream cheese
  • 1 egg
  • 3/4 cup erythritol granulated
  • 1/2 tsp vanilla

Streusel Topping

  • 2 tbsp butter
  • 2/3 cup almond flour
  • 2 tbsp Swerve confectioners

Blueberry Topping

  • 3/4 cup blueberries

Instructions

keto low carb Blueberry Cheesecake , low carb keto cheesecake, keto low carb cheesecake, keto low carb chocolate cheesecake, the best keto cheesecake low carb with jennifer, low carb cheesecake, low carb cheesecake at cheesecake factory, low carb cheesecake cheesecake factory, low carb cheesecake recipe, low carb cheesecake factory, low carb cheesecake no bake, low carb pumpkin cheesecake, low carb cheesecake pumpkin, low carb cheesecake crust, low carb lemon cheesecake, low carb cheesecake chocolate,

Crust Instructions

Mix all the dry ingredients in a bowl together first, and then add melted butter and coconut oil to that mix and stir to incorporate well. Lastly, add the egg and combine well. Use this mixture to press into the bottom of a 9×9 Pyrex baking dish.

Make sure the crust mixture is evenly pressed into the dish and is consistent thickness so that it will bake evenly. Bake for 325 degrees in a pre-heated oven for 25-30 minutes. Longer if you want a more crisp crust.

Filling Instructions

Add all ingredients to mixer bowl and mix until all the ingredients are thoroughly combined. The filling will begin to look smooth and creamy when mixed enough. When the crust that you just put in the oven is done baking, pour this cheesecake filling mixture into the 9×9 baking dish on top of the crust and add the Streusel Topping (recipe below) to the top of the cheesecake filling. Then bake in a pre-heated oven 325 degrees for 45 minutes.

Streusel Topping Instructions

Mix the almond flour and Swerve sweetener together well, then add the melted butter and stir well. After it’s mixed well, use your hands to crumble the mixture over the top of the cheesecake (and then bake).

Blueberry Topping

If you are using fresh blueberries, add about a ½ tsp of water and mash them a little just so there’s some liquid, and then microwave the fruit until hot and gooey.

About halfway through cooking add the blueberries to the top of the cheesecake, and finish the baking time as usual.

You can serve warm or cold from the refrigerator.

Source https://breakfastwithamy.com

Print Friendly, PDF & Email

Leave a Comment

two × 2 =