Keto Blueberry Cheesecake – You must try this recipe for low-carb dessert that is creamy, sweet, and fruity because that’s what keto treat is all about! And that’s because Keto cheesecake has the perfect amount of healthy fats, protein, and low carb ingredients that make it a “diet friendly” dessert. Unlike traditional cheesecakes, which are packed with sugar and high-carb crust, this keto cheesecake is made with almond flour, butter, and sugar-free sweeteners. Cream cheese base is creamy and velvety, with a refreshing fruity burst of blueberry on top, that won’t give you a sugar spike.
This is a winning recipe for all you keto people, and even for those of you who love cheesecake. It’s amazing for family gatherings, special events or just to treat yourself on the weekend. Whether served cold right from the fridge, or heated up a touch, this IS the dessert to serve your taste buds while letting you stick to your carbs goals.
Keto Blueberry Cheesecake Recipe
Now, let’s get into recipe of Keto blueberry cheesecake and dive into all you to need to know before making it in your kitchen. The necessary ingredients, the utensils you need and step-by-step instructions to make it simple. You’ll also get valuable recipe details such as prep time, cook time, number of servings and the overall nutritional information, including the number of calories. From the almond flour crust to the creamy cheesecake filling and the sweet blueberry topping, all parts of this dessert are irresistible but also so healthy. So, if you’re ready for a low-carb treat that tastes amazing, let’s dive in!
Keto Blueberry Cheesecake
Ingredients
Equipment
Method
- Make the crust: Combine almond flour, melted butter and erythritol until thoroughly blended. Press the crust down securely in the bottom of a greased springform pan and bake at 325°F (160°C) for 10 minutes.
- Make the filling: In a large mixing bowl, beat softened cream cheese and erythritol until smooth. Beat in eggs, one at a time, just until combined. Add vanilla extract and sour cream, mixing well. Pour over the crust.
- Bake the cheesecake: Slide the pan in the oven and bake for 45–50 minutes. They should be set around the edges and the center should be slightly jiggly. Set it aside to cool completely in the pan
- Make the topping: In a small pot, cook blueberries, lemon juice, erythritol and water until thick and shiny.
- Set & chill: Add the blueberry topping to the top of cooled cheesecake and refrigerate 4 hours or until cold before slicing.
Notes
- Use cream cheese at room temperature so you won’t have any lumps.
- Do not over-bake; slight jiggle is creamy.
- Use parchment in the springform for non-stick removal.
- Sweetener can be modified to taste.
- You can also use fresh or frozen blueberries with this.
Keto Blueberry Cheesecake Nutrition
| Nutrient | Amount |
| Calories | ~290 kcal |
| Total Fat | 27g |
| Saturated Fat | 15g |
| Cholesterol | 105mg |
| Sodium | 210mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 3g |
| Net Carbs | 4g |
| Sugars | 2g (from blueberries) |
| Protein | 7g |
Frequently Asked Questions
Ques: Can I use canned crab meat?
Ans: Yes, just make sure to drain it well.
Ques: Can I bake instead of frying?
Ans: Absolutely, bake at 375°F for 15 minutes.
Ques: What dipping sauce pairs well?
Ans: Keto tartar or garlic aioli works best.
Ques: Can I make them ahead?
Ans: Yes, refrigerate shaped patties and cook later.
Ques: How do I store leftovers?
Ans: Keep in an airtight container for up to 3 days.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.