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

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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!

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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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Swerve Sweetener:
Bob’s Red Mill Almond Flour:

CONTACT: [email protected]

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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22 COMMENTS

  1. Truly amazing recipe. Tastes like it has no right to be this good with zero sugar. I made a few changes. Added and extra tbsp of sugar to the crust (although wish added 1-2 more) 2tsp cinnamon, browned the butter for the crust, had about 1/4 cup of sour cream and didnt feel like going to market so I replaced the 3/4 with mascarpone which I luckily had, did 1 & 1/2 cup of blueberries instead because felt like too much.

  2. I’ve made this 5 times over the last year…the 5th one is in the oven right now. It is HANDS DOWN the best keto cheesecake. I’m blown away by it…and by how everyone I make it for, even non-keto people, love it! Anyone considering making a keto cheesecake, you won’t regret making this! Go for it!
    I truly recommend that you get your personal custom keto diet here :https://t.co/yS2U1RX3WW?amp=1?customketo04

    Hice esto 5 veces durante el último año … la quinta está en el horno en este momento. Es HANDS DOWN la mejor tarta de queso ceto. Estoy asombrado por eso … y por cómo todos los que lo preparo, incluso las personas que no son cetogénicas, ¡me encanta! Cualquiera que esté pensando en hacer una tarta de queso cetogénica, ¡no se arrepentirá de haberla hecho! ¡Ve a por ello!

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