Keto Blueberry Cheesecake

Keto Blueberry Cheesecake is the eventual dessert to satisfy your sweet tooth! This easy low-carb recipe will modify the way you see keto desserts!

Keto Blueberry Cheesecake has forever been a classic summer preferred. Any person, from kids to adults, enjoys the delightful blend of its buttery texture and tangy flavor.

Keto Blueberry Cheesecake

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  (puréed 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. First preheat oven to 300 degrees Fahrenheit (ca. 149 °C).
2. Regulate the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

1. Wrap the outside of a 10-inch spring form pan in a double layer of foil. Cover the bottom and sides of the pan, simply from outside. This will stop the cheesecake from water leaking in.
2. Then spray the spring form pan in with baking spray and set aside.
3. After Add all the ingredients to a large bowl and stir until completely combined.
4. Next press the combination into the prepared spring form pan. Using a measuring cup otherwise your fingers, press the crust and try to line the sides about 1 inch (2.54 cm) up.
5. Refrigerate for at least twenty (20) minutes.

Keto Cheesecake Filling:

1. First make sure all the ingredients are of room temperature before you start.
2. In the bowl of a stand mixer otherwise in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about one (1) minute. Add sour cream and cream and beat for one more minute, stopping to scrape the sides and bottom of the bowl.
3. Add the sweetener and continue beating until well combined and creamy.
4. Then add the vanilla, and eggs one at a time and beat after each adding until just combined. Cautious not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
5. After Add the blueberry purée and beat just until combined.
6. Crease in the whole blueberries with a spatula.
7. Pour cheesecake batter in the prepared crust.

Bake:

1. Set the spring form pan in a big 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 spring form pan.
2. After move to the preheated oven.
3. Then bake for 1 hour to 1 hour 20 minutes, until it simply slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
4. Then turn oven off, but leave the cake in the oven with the door slightly opened to cool gradually for an hour.
5. After move 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. Cold for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.

Sugar-Free Blueberry Sauce:

1. Put a medium saucepan on the stove over medium heat. Add the blueberries.
2. After Add water, lemon juice, lemon zest, and the sweetener.
3. After Stir and simmer for 4-5 minutes, crushing a few berries.

Serve:

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