KETO RECIPES | Keto Blueberry Cheesecake, How to Make Low Carb Cheesecake Recipe

Hey guys! Here is how to make keto cheesecake, This simple, low carb cheesecake recipe is keto-friendly. The recipe makes 12 servings, each serving is 9.8g total carbs (7.4g net carbs), 33g of fat, and has 327 calories. This may vary depending on the brands and products you use.

If you’d like it to have less carbs, you can leave out the blueberry sauce. I used almond flour for the crust, and Swerve (erythritol) and Xylitol as a sweetener. This is a perfect recipe for those special occasions. The texture is amazing and it tastes delicious!

PLEASE LIKE AND SUBSCRIBE! xo

RECIPE
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Ingredients:

THE CRUST
2 cups of almond flour
1/2 cup of melted butter
3 tbsp of your favourite sugar-free sweetener (I use Swerve)
1 tsp pure vanilla extract

THE FILLING
2 ½ cups of cream cheese (2.5 bricks)
1 cup sour cream
3 Large eggs
1 cup of sweetener
1 tbsp lemon juice
1 tsp pure vanilla extract

BLUEBERRY TOPPING
2 ½ cups fresh blueberries
¼ cup of water
1 tbsp lemon juice
3 tbsp sweetener
¼ tsp nutmeg

Instructions:
First things first, preheat the oven to 350 degrees F.

STEP 1 – The crust
Stir all crust ingredients in a bowl (almond flour, sweetener, melted butter, vanilla). Grease a 9 inch cake pan or springform pan with coconut oil. Pour the crust mixture into the pan and press at the bottom firmly and evenly. Bake for 10-15 minutes and let cool for at least 15 minutes.

STEP 2 – The filling
Combine the cream cheese and sour cream and mix evenly until smooth. Add in the eggs, one by one. Then add the sweetener, lemon juice and vanilla. Mix everything until smooth. Pour the mixture into the pan on top of the crust and bake in the oven for 45-50 minutes. DO NOT OVER BAKE.

STEP 3 – blueberry topping (optional)
In a sauce pan, combine the blueberries, sweetener, water, lemon juice. Heat over medium heat until the mixture starts to boil while stirring.

Once boiling, lower the heat and simmer the mixture until the sauce thickens. Sprinkle the nutmeg and continue to stir until finished (should take about 15 minutes in total to prepare)

Pour the blueberry topping over the cheesecake (or leave it in a separate container to be added to each slice individually)

Let the cheesecake chill in the refrigerator for at least 5 hours before serving (better if you can chill overnight)

Enjoy this rich and decadent cake!

INGREDIENTS
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DISCLAIMER: I am not a doctor, nutritionist or medical professional. Please consult a qualified physician for medical advice, and for any questions you may have regarding your health and diet program.

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[rhondaroberts]

Sweetie, I am a very experienced cook and Baker, and I know from looking at your recipe that this is a GREAT recipe! New to keto here, and will use this fine recipe. Kudos to you, and thanks for sharing!!

[WhereRweNow]

Made this on Friday night just gone. My 10” round cake tin was a little shallow so I saved the excess in a separate bowl and consumed it the following evening; it was delicious. 😋 Did everything as stated in this video and the cheesecake turned out as expected, very yummy. I was surprised at how well and tasty the base turned out. Very impressed. First time I cooked Blueberry sauce too, I thoroughly enjoyed the experience. My wife and two children aren’t into my keto eating style so I ate the whole cheesecake by myself in three days. That will show them. 😁

[philiplew]

I made this< was excellent! I been keto-ing for 3 months, lost 25lbs and 5 % body fat so far, CW 188. I need these sweet treats, especially when the grand kids come over, we all have sweet tooth, and with this being sugar free, they cant tell the difference>> Thank you!

[carmendee]

Made this cheese cake today & I have to say out of all the Keto’s cheesecake I’ve tried from youtubers yours is the best ever.

[laurenismayilov]

Just started keto with my husband, lost 10 lbs so far and just came across your cheesecake recipe. Making it right now as I'm writing this. Also I did half strawberries half blueberries 😁 thanks so much for your recipe! ❤️👍

[abbys]

No need to apologize, your recipe looks awesome

[marleneogle]

A little cinnamon in the crust is amszing!

[rquintaljr]

Thank You!The only sweetener I used was in the topping.I used a little red wine to break down the blueberries.The cake was fantastic!Nice job Sabrina!

[thatmarionchickonyoutube]

Made this last night as a quick sweet treat and we loved it!

[jasonbrodie]

I just made . this cheesecake and let it refrigerate for approx 5 hours and couldn't wait any longer I had to try it. The wife and I both loved it! She has lost 68 lbs on keto in the last ten months and a treat like this was well overdue. Thank you for such an amazing flavorful recipe you have a new subscriber

[givemetoast]

I love how you make-do with what you have! Fancy equipment doesn’t necessarily equal good taste.😊

[LisMelo]

I’m not following the keto diet, but was introduced to this by a friend following it. I will also add I do not like cheesecake. I’ve made this three times and got to say, it’s the best cake I’ve ever had!

[berlinerrose]

You are an inspiration....baking with no mixer, and you cannot find the measuring spoon. I totally identify!!!

[dashedahphilando]

This is the easiest recipe found..I will definitely try making this. Thanx for sharing

[volimHrvatsku]

Yes, great! Thank you for doing this tasty cake without fancy equipment and in the super modern kitchen !!! It is perfect performance 😚😚😚

[wilmontkahaialii]

Finally a dessert I can make for my birthday. I’ve looked at so many videos but I liked yours the best and love that you did it in a pie pan since that’s what I’ll be doing. I love how you keep it real 😁

[petraanaz.]

Amazing! I had to comment and let the folks at home know that it tastes awesome! I need sweets, which is usually where I fall out with keto but these give me a way to stay on track and still enjoy a tasty dessert. Thank you so much!!!

[kassimkhankhan]

Thank you so much for sharing this wonderful recipe. You made it look so easy. Now I am hoping that I can create it to

[boweebles]

Try nuts for the crust. Pecans are the best imo, but you can use about ant type nuts. Just stir in melted butter and some sweetener if you wish. You also do not have to bake the crust before you add the filling. Just place in the fridge for a while before adding the filling.

[rainabrannan]

I just made this amazing recipe for my husband’s birthday.... He LOVES it!!! The whole family loves it!! 💖💖
Thank you 😊 I wish I can share a picture of it