Keto Blueberry Cheesecake

Keto Blueberry Cheesecake

No long-winded headnote needed here: it’s a creamy, delicious blueberry cheesecake that will make 8 people VERY happy! Enjoy!

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 4.3g
(4.4%); Fat 35g (89.4%); Protein 5.7g (6.4%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Print Recipe
Keto Blueberry Cheesecake
Deliciously sweet, creamy and a little tart, each slice of this keto blueberry cheesecake comes in at 4.3g carbs per serving!
Keto Blueberry Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time overnight setting
Servings
slices
Ingredients
  • 130 g almond flour
  • 2 TB Swerve® sweetener confectioners
  • 45 g grass-fed unsalted butter
  • 150 g blueberries
  • 150 g full-fat cream cheese
  • 2 TB Swerve® sweetener confectioners (additional)
  • 1 small lemon juice of
  • 250 g double cream
  • 1 tsp gelatine powder
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time overnight setting
Servings
slices
Ingredients
  • 130 g almond flour
  • 2 TB Swerve® sweetener confectioners
  • 45 g grass-fed unsalted butter
  • 150 g blueberries
  • 150 g full-fat cream cheese
  • 2 TB Swerve® sweetener confectioners (additional)
  • 1 small lemon juice of
  • 250 g double cream
  • 1 tsp gelatine powder
Keto Blueberry Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C / 355°F.
  2. Mix the almond flour and the (first reference to) sweetener in a bowl. Gently melt the butter in a small pan on the stove top, then pour into the almond mixture. Combine well, then tip into a deep, greased and lined springform tin (18cm / 17-in diameter). Press the mixture down to form a compact, even layer on the bottom.
  3. Bake in the oven for 10 minutes, then remove and allow to cool.
  4. In the meantime, place the blueberries in a small pan and add a tablespoon of water. Cook them over moderate heat for 5-10 minutes, then use a potato masher to crush them. Continue to cook until you have a thick puree. Set aside to cool.
  5. Place the cream cheese, the (second reference to) sweetener and lemon juice in a bowl. Whisk well to combine and set aside.
  6. In a separate clean bowl, whip the double cream to semi-soft peaks. Set aside.
  7. Boil the kettle and pour two tablespoons of hot water into a ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I place the ramekin inside a larger bowl and filled the larger bowl with more boiling water - this assists the gelatine dissolving).
    gelatine-egg
  8. Leave for 3-5 minutes, using a chopstick or fork to mix several times.
  9. It must be completely dissolved and look like this before using >
    gelatine-egg
  10. Essentially, you should now have the following items:
  11. Add the warm, melted gelatine to the softly whipped cream and whip once more to fully combine - then immediately fold the cream cheese mixture into the cream mixture. Fold in the blueberry puree and fill the springform tin with the mixture. Place into the fridge overnight to set.
  12. Release the cheesecake from the springform tin and peel away any parchment used to line the tin. Serve topped with additional blueberries, if desired (not included in macros).
  13. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Macro Details per serving
4.4%      Carbs
6.4%      Protein
89.4%    Fat

Nutritional Information per serving
Calories                         353Kcal / 1477kJ
Fat                                  35g
of which saturates       17g
Carbohydrates             4.3g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           3.5g
Fibre                               2.4g
Protein                           5.7g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.3g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Milk
Eggs (may be found in the cream cheese)
Sulphites (may be found in the powdered gelatine)

Keto Blueberry Cheesecake

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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