Keto cheesecake with blueberries

Keto cheesecake with blueberries

Making a perfect keto cheesecake is easier than you think. This one is both sugar and gluten-free, yet still tastes like a dream. Rich and comforting creaminess, topped with juicy fresh blueberries. Heaven is a place on earth indeed!

Keto cheesecake with blueberries

Making a perfect keto cheesecake is easier than you think. This one is both sugar and gluten-free, yet still tastes like a dream. Rich and comforting creaminess, topped with juicy fresh blueberries. Heaven is a place on earth indeed!
USMetric
12 servingservings

Ingredients

Crust
  • 1¼ cups 300 ml (150 g) almond flour
  • 2 oz. 50 g butter
  • 2 tbsp 2 tbsp (25 g) erythritol
  • ½ tsp ½ tsp vanilla extract
Filling
  • 20 oz. 600 g cream cheese
  • ½ cup 125 ml heavy whipping cream or crème fraîche
  • 2 2 eggeggs
  • 1 1 egg yolkegg yolks
  • 1 tbsp 1 tbsp (10 g) erythritol (optional)
  • 1 tsp 1 tsp lemon, zest
  • ½ tsp ½ tsp vanilla extract
  • 2 oz. 50 g fresh blueberries (optional)

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Butter a 9-inch (22 cm) springform and line the base with parchment paper.
  2. Melt the butter for the crust and heat until it gets a nutty scent. This will give the crust a lovely toffee flavor.
  3. Remove from heat and add almond flour, sweetener and vanilla. Combine into a dough and press into the base of the springform pan. Bake for 8 minutes, until the crust turns lightly golden. Set aside and allow to cool while you prepare the filling.
  4. Mix together cream cheese, heavy cream, eggs, lemon zest, vanilla and sweetener, if you’re using any. Combine well. Pour the mixture over the crust.
  5. Raise the heat to 400°F (200°C) and bake for 15 minutes.
  6. Lower the heat to 230°F (110°C) and bake for another 45-60 minutes.
  7. Turn off the heat and let cool in the oven. Remove when it has cooled completely and place it in the fridge to rest overnight. Serve with fresh blueberries.

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72 comments

  1. Kristin Parker Team Diet Doctor

    Can it be frozen? Any tips on how to freeze?

    Cheesecake is an excellent candidate for freezing. Cut into slices and store individually.

  2. Chelsea
    I was wondering how you guys got only 4 grams of carbs when I put everything into the carb manager app that you put besides the sugar sub and came out to 93 net carbs divide that by 12 slices is almost 8 grams net carb
    Reply: #53
  3. Kristin Parker Team Diet Doctor

    I was wondering how you guys got only 4 grams of carbs when I put everything into the carb manager app that you put besides the sugar sub and came out to 93 net carbs divide that by 12 slices is almost 8 grams net carb

    Make sure and check your cream cheese and almond flour. Carb count can vary by brand.

  4. Sophia
    This cheesecake was amazing, my husband and I both loved it. I want to try and adapt it to make a chocolate cheesecake by removing the lemon and adding either dark chocolate or unsweetened cocoa powder. Any idea which would be best?

    Thanks 😊

  5. Evil One
    Advocating to add such amounts of sweetener is outright crazy.

    t. almost landed in a ambulance from dehydration thanks to excessive diarrhea from sweeteners.

  6. Marrissa Escoto
    Has anyone not let it cool in fridge for hours before eating? My boyfriend is impatient. Does it taste different?
    Reply: #57
  7. Kristin Parker Team Diet Doctor

    Has anyone not let it cool in fridge for hours before eating? My boyfriend is impatient. Does it taste different?

    More than taste, the texture will be different as the cheesecake will not be completely set up yet.

  8. Kim
    I made the filling per the recipe, tasted it before cooking. It seemed to be missing something, I pulled my family recipe to compare. I added 1/2 cup of sour cream, three tablespoons of softened butter and 2 more tablespoons of Surkin 1 sweetener. I baked it per recipe and put in frig over night. Served with blueberries at a dinner party. It was a hit with everyone. It was creamy and rich. 4.1g net carbs, 33.3g fat, 7.3g protein per Carb Manager. 😋
  9. Jankig
    Can you make this in a glass pie dish and not springform?
    Reply: #60
  10. Kristin Parker Team Diet Doctor

    Can you make this in a glass pie dish and not springform?

    Pie dishes sometimes have smaller volume than springform so this may overflow. I had a bad incident with a cheesecake in a pie plate one time; I went to the store the very next day to get the springform pan!

  11. Nicki
    So for those who have never made cheesecake before...make sure you’re cream cheese is room temp, eggs too so no lumpy batter 😞
  12. Sophie
    Wow! This is amazing. Made it for Australian Mother’s Day on the weekend. A real crowd pleaser, for those not on keto they couldn’t even tell it was made especially to suit my macros ;)
  13. Jannette
    does this recipe ask for granular sweetener or powdered?
    Reply: #64
  14. Kristin Parker Team Diet Doctor

    does this recipe ask for granular sweetener or powdered?

    You can use either form.

  15. CHANTAL DANDURAND
    Filling was gross. Needed to add 3 more tbsp of xylitol for it to make sense. After that, awesome cheese cake.
  16. CHANTAL DANDURAND
    So angry right now. Just read other recepies on line and they ALL call for 2/3 to 1 cup of sweetner! No wonder the filling was so blah... It should have read 1 cup! Not 1tbsp!
  17. Sonia
    If I were to make this with coconut flour how much would I Need?
    Reply: #68
  18. Kristin Parker Team Diet Doctor

    If I were to make this with coconut flour how much would I Need?

    We have not tested this recipe with coconut flour.

  19. Carryn
    Take out lemon zest, increase to 1 tsp vanilla and increase sweetener to 1/4 cup and you have a great cheesecake.
    Reply: #70
  20. Carryn
    I make it crustless and I prefer it. No lemon, 1 tsp vanilla and 1/4 sweetener. Perfect
  21. Cheesecakelover
    I LOVE this recipe! I added a little bit of sour cream and it made it even better. My boyfriend and I did keto in February, and I made this for him for valentines day along with the chocolate muffin recipe on here, topped them off with whipped cream and raspberries on top, oh boy it was so good! I was really bummed about not having sweets for valentines day, and this was the perfect solution and tasted so good, my family even loved it. I recently started keto again and I can't wait to make this again!
  22. Virgilio
    For 12 serving..may i know what really the quantity of the erythritol. It said 1 Tbsp. But in forum saying its 1/4 cup. Greatly appreciate any reply.
    Reply: #73
  23. Kristin Parker Team Diet Doctor

    For 12 serving..may i know what really the quantity of the erythritol. It said 1 Tbsp. But in forum saying its 1/4 cup. Greatly appreciate any reply.

    The recipe works well as written, but some people prefer a sweeter taste and add more sweetener.

  24. Letty
    I added 1tsp of home grown stevia plant (pulverized); it was plenty sweet! Instead of erythritol as suggested.
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