The Best Keto/Low Carb Frozen Blueberry Cheesecake

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Hello Holidays! We’re ready for ya!

We’re always looking for unique recipes that get us excited to be in the kitchen...and this one is no exception! We had friends over this weekend, and when they tried it, they could hardly believe this dessert was Keto!

Typically we have a ton to say about each of our recipes—however, when I sat down to sum it up in a brief description, I couldn’t emphasize or even put into words how amazing this dessert really is! The best way I think to describe it is that it tastes even better than it looks.

We hope you will try this recipe and let us know what you think! If you like this video and want more like these, don’t forget to hit the “like” button and subscribe to our channel! Thank you so much for visiting!

CRUST:
1 c raw pecans
1/2 c almond flour
2 T coconut oil
1 t cinnamon
1/4 t salt
1/4 c golden monk fruit

CHEESECAKE FILLING:
16 ounces full fat cream cheese
1/2 can coconut milk (make sure to shake it)
1/4 c coconut oil
2 T lemon juice
1 T vanilla extract
1/4 C fiber syrup
1/4 c blueberries (we used frozen)
1/2 c monk fruit sweetener

TOP LAYER:
1 T chia seeds
1 T lemon juice
1 c fresh blueberries

DIRECTIONS:

Grease a springform pan with coconut oil or line with parchment paper and set aside.

Add all of the ingredients for the filling to a food processor and pulse until it forms a sticky dough with bits of pecans (be sure not to over process). Press the dough into the bottom of the pan.

Add the cream cheese, coconut oil, coconut milk, lemon juice and monk fruit to food processor and pulse until completely smooth. Pour 2/3 if filling over crust. Place in the freezer.

Add blueberries to remaining 1/3 of mixture and process until smooth. Pour over the plain cream cheese layer. Place in freezer.

Add lemon juice, blueberries and chia seeds to a blender and blend until smooth. Pour over the other layers and freeze.

**even though we lined our pan with parchment paper, we had trouble with removal. We put some warm water in the sink and let it sit to loosed up for a minute or so

**after initially freezing, you can keep this in the refrigerator if you prefer it soft instead of frozen!

We hope you enjoy this beautiful cheesecake as much as we did (it didn’t even last a week!). Thank you so much for watching our video!

[IAmSherry]

Thank you for your fun videos. You've taken keto to a whole new level.

[PortCanon]

Your channel makes me happy. 😊
I now have a sure fire plan to surprise someone on their birthday next month. 🍰

[jillhallford]

both my daughter and daughter in law and son are doing keto so I am looking foreward to trying this dessert

[ruststar]

My wife is gonna love this, I’ll replace the blueberries with raspberries instead for me
Thank ladies
Cheers

[bonniele]

Thank you so much! I just love watching as you both create and share. You are so much fun to watch as you are creating your recipes and sharing with us. You are so entertaining! I must say, I have not found a recipe of yours that I've tried and didn't love! I really enjoy watching as you share your creations (and am laughing right along with you both) :) Thank you again! This recipe is one I'm going to make and take along and share at Thanksgiving dinner. Not everyone is Keto there, but, what's not to love about this recipe! YUM! XOXO

[jillhallford]

I just made it today and put it in the freezer for thanksgiving

[trishfe]

When I click on your Web link it is pulling up a warning about the security connection? You might have that fixed? Thank you great recipes.

[jillhallford]

sounds delicious i am going to try this one

[sBaby_]

Yep you was right this look very good I am gone have to make this but try to make it without all the freezing maybe just make a swirl lol this is me being lazy

[habibzayat]

about the 1/4 C fiber syrup, is there any substitute for it?

[beckyjofarley]

I can't wait to try this one!!! One question about the 1/4 C fiber syrup???? It's not listed in your recipe but on the video. ANd, I do not know that that is? LOL

[habibzayat]

I think keeping the cake in the fridge for couple of hours will be fine instead of freezer, what do you think?