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!
12 servingservings


  • 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
  • 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 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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  1. CS
    Please go back to recipes WITHOUT artificial sweeteners! I don't use these, and I loved that diet doctor didn't use these in their recipes either and kept it to only natural ingredients!!!
    Replies: #4, #14, #29
  2. Ian_SAfc
    "Please go back to recipes WITHOUT artificial sweeteners! "
    -You mean like Stevia, does it work with Stevia?
  3. Jen
    I made that cheesecake with Monk fruit sugar (natural zero calories sugar) delicious ! My family’s favorite cheesecake so far ...
    Reply: #9
  4. Shirley
    CS and Ian_SAfc, Can't you adjust the recipe for your dietary needs?
    Reply: #16
  5. LordM28
    Erythritol is NOT an artificial sweetener, its a sugaralcohol naturally found in fruits in small amounts. We call it sweetener because most of it is not absorbed in the gut, thus has no caloric/insulinogenic effect on the body.
  6. Grant
    If you made individual portions like cupcake size, how long would you bake?
  7. Steve
    Is the erytherol powdered or granulated please
  8. Margaret
    Erythritol gives me sore throat. How to sub a different sweetener?
  9. Mary
    Did you use the same amount of monk sweetener as the recipe called for?
  10. Miss Deborah
    I just bought liquid stevia? Can I use that and how much?
  11. Kenrick
    We made it without Erythritol or any other sweetener etc and it was great ...sweetness comes from the berries almond flour to me is actually quite sweet and it did not effect the fact when I make quiche for example using almond flour I always add a few herbs like thyme or rosemary into the almond flour mix to take away some of the sweetness of the almond flour ...

    But one of the reasons I subscribe to dietdoctor rather than other keto websites is that hardly any recipes use sweeteners ...I hope this continues to be so ...

    But sadly I guess some folks need that sweet taste no matter what ...after five years on keto I find that a lot of foods that were previously not very sweet have naturally become very sweet now as my body is not bombarded with sugar et alia on a daily basis any more ...


  12. Lydia
    I have a nut allergy, so is there any other flour that i can use instead of almond flour? I really like the sound of this recipe but the almond part isnt a no go for me
    Replies: #13, #30
  13. Sam
    Lydia, you could try creating a crust out of seeds like sunflower, sesame, chia, pepitas, hemp or whatever you like. You could put them in a food processor and pulse it to break up some of the larger seeds. I would be tempted to add some flax meal to help with texture. I would not expect a dough, rather it will likely come out more like a graham cracker crust that you can pack into the springform pan.
  14. Mark
    How much is one serving? Or how do you measure one serving of the cake? Thanks.
    Reply: #15
  15. Gina
    Mark, the recipe says 12 servings, so you'd need to divide the cake into 12 pieces or adjust the nutrition info for whatever size slices you cut the cake into.
  16. Gina
    Shirley, amen! Non-nutritive sweeteners are a godsend as far as I'm concerned, and unless you're chugging the stuff by the quart, I see nothing ominous about using them to keep sugar out of my life.
  17. Lori
    Can xylitol be used ?
  18. Adlena
    When heating the butter, is that being done in the oven until it smells nutty or on the stove top?
  19. Steve
    How have you worked out 300ml is 150g?!

    It’s more confusing than before now

  20. maryann
    I tried xylitol and it made my stomach ache so I stick to Stevia and I use it for all of my recipes .
  21. Wynnberci
    I am not sure what I'm doing wrong but it has no flavor at all. I even use xylitol which normally has flavor. It was just bland and it didn't rise. Any suggestions? The crust was yummy though!
  22. LordM28
    Wynnberci, if you followed the recipe, this is to be expected. Try adding 1 more egg and most importantly, increase the amount of erythritol dramatically. A classic new york cheesecake has over 200g of sugar. Considering that erythritol sweetness is around 0.7 of regular sugar, you would need to add for the same sweet taste around 300g of erythritol...
    When I make keto cheesecake, I usually taste the filling continuously when adding sweetener, until I am satisfied with the sweetness (I like it mildly sweet). That means around 8-10 tbsp of erythritol for me. Since this is the only keto treat I eat ocasionally (beside 99% chocolate :D), I'm not worried about the amount of erythritol at all.
    Hope this helps.
    Reply: #23
  23. WynnBerci
    That does help a lot! Thanks!!! :)
  24. Ashley Hendrix
    I made this for my family and they said it was salty, what can I do differently?
    Reply: #25
  25. Kristen
    Use unsalted butter and unsalted almonds in the crust.
  26. Pam
    I make my cheesecakes without a crust.
  27. Charlie
    Not sure why but it came out heavy and just poor tasting - perhaps because I didn't put in the sweetner.
  28. Sherry
    Swerve Sweetner great! My coffee tastes like coffee again! Very nice in cheesecake too! Ingles carries it! Or you can order online.
  29. Kathy
    Erythritol is a natural sweetener
  30. Chantel Stay at home momma
    There is coconut flour usually by the almond flour in the store :)
  31. Zman
    Guys it’s just cheesecake if u want to change the sweetener just add it as u mixing and taste it until it’s as sweet as u want it will have no effect on the end product or how it cooks
  32. Andreina P.
    Hi just getting ready to make your recipe and wondered if it would be possible in the future to list the measurement in cups instead of ounces especially when it comes to the cream cheese and tablespoons when it comes to the butter. Also never made cheesecake before so don't know if it's done at 45 minutes or 60 Minutes how do you know the difference? Also would be nice to if another substitute sweetener could be used and list them, for example monk fruit which I have. Thanks for the super good-looking recipe I look forward to it turning out well!
  33. Ereny
    Did any one try to use coconut flour instead of almond flour?
    Reply: #34
  34. Peter Biörck Team Diet Doctor
    Hi Ereny!

    If you need tips concerning how to substitute flour you could read our Low-carb & keto baking 101:

  35. Jeff
    I picked up the ingredients for a Leto cheesecake recipe I found. It wasn't the above recipe. My mother was visiting and thought it would be nice if she made it for me. Unfortunately she made this recipe.

    By far the worst thing I ever tasted. She followed the recipe to a tee and it was disgusting. How anyone can say this was good is beyond me. I can only assume you never had cheesecake before.


  36. Chloe
    Can I use Lacanto to replace erythritol?
  37. Lis
    Can this cheesecake be frozen
  38. Mary
    I made this cheesecake a few days ago, I made it with Swerve sugar. The crust, I made as is, but the cheesecake I added a another tablespoon of swerve. It was not sweet, but the combination of the crust and the cheesecake, came out delicious. However I used a cookie sheet to be able to cut them into squares once completely done. The refrigeration after it is cooked and cool is pretty much mandatory to get a great flavor cheesecake. Don't expect a real new york style cheesecake, it is keto, however it was great tasting in the square form. There was enough sweetness in the crust and it combines with the cheesecake thus making it sweet in your mouth. Yes I will be making it again. If you use a cookie sheet, I recommend you double the crust recipe one is not enough. I used a small sheet. All honesty, the cheesecake came out great! I don't see how people expect it to be perfect. I am keeping this recipe as my square cheesecake recipe, but for a round thick cheesecake, maybe add more sugar. I would mix all ingredients together before the eggs and taste for sweetness, until satisfied, once satisfied add the eggs and mix well.
  39. Natasha
    Ive just made the cheesecake but the base is soggy, is there a way of drying it out?
    Reply: #40
  40. Kristin Parker Team Diet Doctor

    Ive just made the cheesecake but the base is soggy, is there a way of drying it out?

    If it's soggy, it may have needed more time in the oven. It will also set up more once you refrigerate it.

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