Keto Blueberry Cheesecake

Indulge in the creamy decadence of this Keto Blueberry Cheesecake, a guilt-free dessert that's as delicious as it is low-carb. Featuring a buttery almond flour crust and sweetened with keto-friendly erythritol, this cheesecake is the perfect blend of indulgence and healthy eating. The filling, made with rich cream cheese, sour cream, and a hint of lemon zest, is studded with juicy bursts of fresh blueberries for a refreshing fruitiness in every bite. Oven-baked to perfection and cooled to avoid cracks, this dessert is both a feast for the eyes and the taste buds. Whether you're following a ketogenic diet or simply craving a lighter dessert option, this gluten-free and sugar-free cheesecake is sure to impress at your next gathering.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Butter
• 2 tablespoons Granulated erythritol
• 24 ounces Cream cheese
• 0.75 cup Powdered erythritol
• 3 Eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Lemon zest
• 1 cup Fresh blueberries
• 0.5 cup Sour cream

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

To make the crust, combine almond flour, melted butter, and granulated erythritol in a medium bowl. Mix until crumbly.

Step 3

Press the almond flour mixture evenly into the bottom of a 9-inch springform pan.

Step 4

Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from oven and let cool.

Step 5

In a large bowl, beat cream cheese and powdered erythritol together until smooth and creamy using an electric mixer.

Step 6

Add eggs one at a time, mixing just until incorporated after each addition.

Step 7

Stir in vanilla extract, lemon zest, and sour cream into the cream cheese mixture until smooth. Be careful not to overmix.

Step 8

Gently fold in fresh blueberries.

Step 9

Pour the cheesecake mixture over the cooled crust in the springform pan.

Step 10

Place the cheesecake in the oven and bake for 50 minutes, or until the center is slightly set and the edges are lightly browned.

Step 11

Turn off the oven and let the cheesecake cool inside with the door ajar for 15 minutes. This helps prevent cracking.

Step 12

Remove the cheesecake from the oven and let it cool completely at room temperature.

Step 13

Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.

Nutrition Facts

Serving size	(1506.5g)

Amount per serving	% Daily Value*
Calories	4178.2

Total Fat 389.9g	0%
Saturated Fat 188.2g	0%
Polyunsaturated Fat 11.5g
Cholesterol 1434.3mg	0%
Sodium 2721.7mg	0%
Total Carbohydrate 302.6g	0%
Dietary Fiber 19.4g	0%
Total Sugars 55.4g
Protein 96.9g	0%

Vitamin D 132.0IU	0%
Calcium 1232.5mg	0%
Iron 9.0mg	0%
Potassium 1256.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 7.6%

Carbs: 23.7%