Cheesecake is one of our family’s favorite desserts and this keto blueberry cheesecake will definitely be added to our favorite list. Cheesecake is great because it’s so versatile, you can make virtually any flavor of cheesecake your heart desires. It’s also satisfying, creamy, and delicious. It’s the perfect dessert for a hot summer’s day.
There is a pretty big debate in our house about which berry is the best between strawberries and blueberries, but, everyone can agree that either make an excellent topping for cheesecake. This time around the blueberries won out and we even upped the flavor with a bit of blueberry extract too because why not? This turned out to be an excellent idea and I promise you won’t be disappointed with this keto blueberry cheesecake.
While the serving size on this cheesecake may seem small, cheesecake by nature is quite rich and filling. You won’t need much to feel satisfied! I have included the recipe’s total net carb count so that you can calculate how big of a slice you can have according to your personal daily carb intake if you so desire. You can also lower the carb count by skipping the topping or using some Keto whipped cream instead. You can find an easy keto whip cream recipe in the instructions for our Keto Strawberry Shortcake!
Remember – I have calculated this recipe for keto blueberry cheesecake for net carbs. If you follow whole carbs or do not deduct sugar alcohols on your journey you might have to do some extra math.
Keto Blueberry Cheesecake
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Ingredients
Crust
- 2 Cups Almond Flour – 24g Net Carbs
- 1/3 Cup butter – 0g Net Carbs
- 3 Tbsp Swerve confectioners – 0g Net Carbs
Filling
- 32 oz Cream Cheese (softened to room temperature) – 49.92 Net Carbs
- 1 Cup Swerve Confections – 0g Net Carbs
- 3 Fresh Eggs – 0g Net Carbs
- 1 Tbsp Lemon Juice – 0.9g Net Carbs
- 2 Tbsp Blueberry Extract – 0g Net Carbs
- Optional – blue food coloring – 0g Net Carbs
Topping
- 1 Cup fresh blueberries – 17.5g Net Carbs
- 3-4 Tbsp granulated monkfruit or granulated swerve sweetner.
- 2 tbsp butter – 0g Net Carbs
- 1 tsp vanilla extract – 1g Net Carb
- Optional – Xantham Gum for thickening 0g Net Carbs
Recipe Total Carbs – 93.32g Net Carbs
Recipe Carbs per serving (16 slices) – 5.83g Net Carbs
Keto Blueberry Cheesecake Directions
- Preheat oven to 350 degrees.
- Cut parchment paper to fit the bottom of a 9 inch cake pan (turn pan over, trace and cut for an easy fit). I find that springform pans are the easiest to work with! However any cake pan will work. You might want to grease the sides of a regular pan.
- Melt 1/3 cup of butter (microwave for 1 minute is the fastest way!)
- Mix together all crust ingredients until you have a crumbly mixture. This will not be a dough like you are used to and will have to be pressed into shape on the bottom of your pan on top of your parchment paper.
- Prebake your crust for 10 minutes until the edges are just barely golden. Remove and allow to cool.
- Mix together your cream cheese and swerve confectioners until you have a smooth mixture. This recipe can be made with a granulated sweetener but the end result can sometimes turn out a bit gritty, I have found that swerve confections gives the best results, but if you only have granulated on hand go ahead and give it a try!
- Add your eggs one at a time and continue mixing until smooth.
- Add your lemon juice and mix,
- Split your mixture in half.
- In one half of your mixture add your blueberry extract and optional blue food coloring. Mix well! (Or if you just want the flavor without the pretty blue layer, skip splitting the mixture and just mix in the blueberry extract to your entire filling mixture.)
- Pour your filling into your pan and bake for 30-45 minutes. remove your cheesecake when the edges are firm but the middle is still slightly wobbly.
- Allow your cheesecake to cool to room temperature and then chill in the fridge, the optimal chilling time is about 4 hours but if your impatient like me you can cut it sooner.
- To make your topping, melt your butter in a small saucepan, add vanillia extract, fresh berries and granulated sweetner (the granulated here helps to break down the berries, however confectioners will work if thats all you have, if so use a fork to mash the berries up a bit!). Heat on medium until the berries have released thier juice and the granulated sweetner has dissolved. You can continue heating this mixture until it is the thickness you desire or if your impatient for such things add a dash of Xantham gum to speed it along. Use only a very small amount of xantham gum at a time and allow about 30 seconds for the thickening to take effect before adding more. You don’t want to end up with blueberry slime textured topping!
- Add your toppping, cut & serve!
