Keto Blueberry Cheesecake
This keto blueberry cheesecake is wow factor on a plate - my family call it "the king of all cheesecakes". It’s no bake and so simple to make. All you need is 15 minutes prep and lots of patience while it chills in the fridge.
Servings: 16
Calories: 222kcal
Equipment
- 8 inch / 20 cm springform or loose bottom cake tin
Ingredients
BASE
- 1 cup almond flour or ground almonds, 100g
- ¼ cup coconut flour 30g
- 1 tablespoon powdered sweetener
- ⅓ cup butter, melted 80g
- Pinch of salt
FILLING
- 1 ¾ cup full fat cream cheese I used Philadelphia (420g)
- ⅔ cup powdered sweetener 120g
- 1 cup plus 1 tbsp heavy whipping cream (double cream) 255 ml
- 1 tablespoon vanilla extract
BLUEBERRY SAUCE
- 3 cups frozen blueberries or fresh berries, 450g
- 1 teaspoon water
- ½ teaspoon xanthan gum
- 1 - 2 tablespoon powdered low carb sweetener, to taste
Instructions
- Grease a 8 inch / 20cm non-stick loose bottom baking tin with a little melted butter. I also lined the base first with a cut circle of parchment paper.
BASE
- Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb. Press the base mix into the bottom of the cake pan and smooth with the back of a spoon.
FILLING
- Add the cream cheese to mixing bowl with the powdered low carb sweetener and vanilla. Whisk with an electric mixer to combine. Don’t over-mix!
- In a separate bowl, whisk the whipping cream to soft peaks. Then, fold into the cream cheese with a spatula.
BLUEBERRY SAUCE
- Add the berries into a saucepan with powdered sweetener and water. Simmer for 10 minutes on a medium heat until the berries are just soft. Remove from the heat and drain 5 tablespoon of liquid and discard. Stir in the xanthan gum and allow to fully cool to thicken. Placing the sauce in the fridge will speed this up.
ASSEMBLY
- Once the sauce is fully cool, remove about 1 cup of filling and place in a clean bowl. Stir through about ¼ cup of the sauce, or a little more to your liking to combine.
- Add the dollops of the vanilla cheesecake mix to the base interspersed with dollops of blueberry cheesecake mix. Level with a spatula to form a smooth top. Top with the remaining blueberry sauce.
- Place the cheesecake in the fridge for 8 hours or overnight to firm up. Cover with cling film and place in the freezer for up to an hour to make it easier to slice.
Video
Notes
4.8g net carbs per slice. Makes 16 slices.
I used frozen blueberries, but fresh berries will also work.
Use a good quality full fat cream cheese (I chose full fat Philadelphia). If you use a thin cream cheese the cake does not set as well.
If your cheesecake is too soft, pop it in the freezer until it's firm to your liking. I put mine in for an hour before slicing as this makes it easier to slice.
If you leave your cheesecake in the freezer for a bit too long and it’s solid, simply leave it to defrost at room temperature before enjoying.
Storage: Fridge for up to 4 days or freezer for 3 months. Defrost at room temperature.
Nutrition
Calories: 222kcal | Total Carbohydrates: 6.6g | Protein: 4g | Fat: 21.5g | Saturated Fat: 11.8g | Fiber: 1.9g | Sugar: 4.1g