Low Carb Blueberry Cheesecake
Indulge in a guilt-free dessert with this Low Carb Blueberry Cheesecake, a decadent and creamy treat perfect for satisfying your sweet tooth while sticking to a keto or low-carb lifestyle. Featuring a buttery almond flour crust, a rich and velvety cream cheese filling, and a luscious homemade blueberry topping, this cheesecake is naturally sweetened with granulated erythritol to keep the carbs low without compromising on flavor. Baked in a water bath for the ultimate smooth texture and topped with a vibrant blueberry sauce thickened with xanthan gum, this show-stopping dessert is as beautiful as it is delicious. Ideal for parties, family gatherings, or simply indulging your cravings, this low-carb cheesecake is sure to impress with its perfect balance of sweetness and tangy fruitiness.
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Ingredients
- 1.5 cups Almond flour
- 0.5 cups Granulated erythritol
- 0.3 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 cups Blueberries, fresh or frozen
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 0.25 cup Granulated erythritol
- 0.5 teaspoon Xanthan gum
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during the water bath baking process.
Step 2
To make the crust, in a medium bowl, combine the almond flour, 0.5 cups of granulated erythritol, and melted butter. Mix until the ingredients are well combined and resemble wet sand.
Step 3
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes until the edges are golden. Allow to cool.
Step 4
For the filling, in a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sour cream, 1 cup of granulated erythritol, and the vanilla extract, and continue beating until fully combined.
Step 5
Add the eggs, one at a time, mixing on low speed just until incorporated. Do not overmix to avoid incorporating too much air into the batter.
Step 6
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 7
Set the springform pan inside a larger baking pan and fill the larger pan with hot water about halfway up the sides of the cheesecake pan to create a water bath.
Step 8
Bake in the preheated oven for 60-75 minutes until the center is set but still slightly jiggly in the middle.
Step 9
Turn off the oven, and prop the door open with a wooden spoon. Allow the cheesecake to cool in the oven for 1 hour.
Step 10
Remove the cheesecake from the oven, run a knife around the edges to loosen it from the pan, and refrigerate for at least 4 hours, or overnight.
Step 11
For the blueberry topping, combine the blueberries, 0.5 cup of water, lemon juice, and 0.25 cup of granulated erythritol in a medium saucepan. Cook over medium heat until the mixture starts to bubble.
Step 12
Sprinkle the xanthan gum over the mixture gradually while continuously stirring to avoid clumping, and cook for 2-3 more minutes until the sauce begins to thicken.
Step 13
Allow the topping to cool to room temperature, then spread it over the chilled cheesecake.
Step 14
Release the cheesecake from the springform pan, slice, and serve. Enjoy your low-carb blueberry cheesecake with family and friends!
Nutrition Facts
| Serving size | (2061.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4623.7 |
| Total Fat 428.9g | 0% |
| Saturated Fat 220.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1581.3mg | 0% |
| Sodium 2605.5mg | 0% |
| Total Carbohydrate 481.7g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 75.8g | |
| Protein 103.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1420.3mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1154.8mg | 0% |
Source of Calories