Keto Blueberry Cheesecake | Sugar-Free & Gluten-Free Recipe
Indulge in this delicious Keto Blueberry Cheesecake, a sugar-free and gluten-free dessert that’s perfect for those following a ketogenic diet. This creamy, rich cheesecake has a pecan-almond crust, a smooth cheesecake filling, and a tangy blueberry sauce on top.
✅ No sugar, no gluten, and keto-friendly!
✅ Perfectly creamy with a crunchy crust
📌 Ingredients:
🔹 Crust:
• Ground pecan – 125g (1 cup)
• Almond flour – 112g (1 cup)
• Cinnamon powder – 1 tsp
• Vanilla extract – 1 tsp
• Erythritol – 50g (1/4 cup)
• Butter – 56g (1/4 cup)
🔹 Cheesecake Filling:
• Cream cheese – 600g
• Sour cream – 120g (1/2 cup)
• Erythritol – 200g (1 cup)
• Heavy whipping cream – 120g (1/2 cup)
• Eggs – 4
• Vanilla extract – 2 tsp
• Lemon zest – 2 tsp
• Xanthan gum – 1 tsp
• Baking powder – 1 tsp
• Lemon juice – 1 tbsp
🔹 Blueberry Sauce:
• Blueberries – 300g (2 cups)
• Butter – 1 tbsp
• Erythritol – 50g (1/4 cup)
• Lemon zest – 1 tsp
• Water – 2-3 tbsp
• Lemon juice – 1 tbsp
🔹 Baking Instructions:
1️⃣ Preheat the oven to 350°F (180°C).
2️⃣Mix the cheesecake filling, pour it over the crust, and bake for 50-60 minutes.
3️⃣Let it cool completely and refrigerate for 12-24 hours for the best texture.
4️⃣Prepare the blueberry sauce and pour it over the cheesecake before serving.
Note: All ingredients should be at room temperature. Take them out of the refrigerator 1 to 2 hours before using for the best results.
✨ Enjoy your homemade keto cheesecake! Don’t forget to like, comment, and subscribe for more delicious recipes!
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