About
This recipe is the ultimate, Keto, low-carb blueberry cheesecake! It is everything you would want from a Keto dessert-cold creamy, sweet, with a deliciously fresh blueberry sauce. It will make for the best Keto dessert ever. Delicious Keto “graham cracker crust” made with almond flour, butter, and ground flaxseed holds it all together and makes this cheesecake a show-stopping Keto dessert recipe!
How is the blueberry sauce made?
The blueberry sauce is made very simple and could be used for other Keto dessert recipes. Fresh blueberries are placed into a small saucepan and mixed along with some arrowroot starch, sweetener, a pinch of salt to bring out sweetness and water. The water helps to combine with the arrowroot starch at the beginning to form the base of the sauce. Then the blueberries are cooked until they are just starting to release their juices-if you like to keep most of the blueberries intact. If you want a smoother sauce, you can cook the sauce for longer or puree it with a stick blender.
How do I store leftover cheesecake?
The best way to store cheesecake is on a cardboard round, wrapped in plastic wrap, and then wrapped in tin foil for up to one month. If you would like to prep slices ahead of time for individual servings, cut slices of cheesecake and wrap them individually in tight plastic wrap and then tin foil. Remove them from the freezer and into the fridge for a couple of days to thaw or at room temperature for a couple of hours. They are also delicious frozen solid and make for a delicious low carb recipe dessert.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can still use a regular cake pan. However, springform pans tend to have higher sidewalls, so if you opt for a cake pan, you will need a cake pan larger than 9”. It will also be a little more challenging to remove after the baking process. To help remove the cheesecake after baking, make sure the cake pan is sprayed well with nonstick cooking spray, chilled very well (overnight), and then cut directly in the pan. Another option would be to line the cake pan with parchment paper that extends up the sides so the cheesecake can simply be lifted out after chilling.
Suggested pairing
Blueberry cheesecake would be excellent paired with Dalgona coffee
Ingredients
- 1 ½ cup almond flour
- ½ cup organic ground flax seed by wild oats
- ⅛ teaspoon coarse kosher salt by morton
- 4 tablespoon the ultimate icing sugar replacement by swerve
- 6 tablespoon butter
- 32 ounce cream cheese
- 2 cup the ultimate icing sugar replacement by swerve
- ⅛ teaspoon coarse kosher salt by morton
- 4 large raw egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 pint blueberries
- 3 tablespoon the ultimate icing sugar replacement by swerve
- 1 ½ teaspoon arrowroot flour
- ¼ cup water
Instructions
- Preheat an oven to 350 F. To make the crust: In a medium bowl, combine the almond flour, ground flaxseed, kosher salt, and 4 tbsp powdered sweetener together until mixed well. It does not need to be perfect as it will get mixed again in the next step.
- Melt the butter in a small bowl in the microwave on high for 30 seconds or until melted. Add the butter to the crust mixture and stir well with a wooden spoon or rubber spatula until crumbly and the butter is well distributed.
- Prepare an 8” springform pan, by making sure the hinge is holding the bottom portion on tightly. Spray it with nonstick cooking spray on the bottom and up the sides. Press the crust into the bottom of the springform pan into a very even layer. There is enough crust to push it up the sides if you would like to or you can simply press it into an even layer. Bake the crust for 10 minutes.
- Make the filling: Make sure all ingredients are room temperature. While the crust is baking, take room temperature cream cheese and place it in the bottom of a stand mixer bowl (if you don’t have a stand mixer you can do this with a hand mixer). Add 2 cups of the powdered sweetener. Mix well until creamy and blended. It should look lump free and silky.
- Then add the eggs one at a time, making sure the egg is fully incorporated with each addition. This will create an emulsion that will result in a very light and airy cheesecake. Do not rush this step.
- Once the eggs are all incorporated, add the sour cream and vanilla. Mix until just combined. The resulting batter should look very smooth, creamy, and lush.
- Wrap the cheesecake mold in tin foil that covers the bottom of the pan and up the sides. This will prevent any leakage.
- Pour the batter into the baked crust using a rubber spatula to scrape any extra off the sides of the bowl. Spread the top smooth with the rubber spatula. Wrap the bottom of the springform pan with tinfoil. This will prevent any water from getting inside the cheesecake. Place the cheesecake filled and tin-foil wrapped springform pan in a 9” x 13” casserole pan or a roasting pan. Fill the casserole pan with boiling water to come up the sides of the pan by 1” or so.
- Bake the cheesecake at 350 F for 80 minutes or so until the outside of the cheesecake is cooked but the center still jiggles. You are looking for the entire cheesecake to jiggle together as one mass. The very center of the cheesecake will still be loose, however, and this is what you want. If the outside and the center move separately, most likely it needs more time to bake. Once baked, turn the oven off and crack the door of the oven. Allow the cheesecake to cool for one hour in the oven. Once one hour has elapsed, place the cheesecake into the fridge to cool overnight. Most likely it will only take 4-6 hours to chill the cheesecake completely, but overnight is the safest option.
- Make the blueberry sauce: Combine one pint fresh, washed blueberries into a medium-sized saucepan with 3 tbsp powdered sweetener, arrowroot powder, a nice pinch of kosher salt and the water.
- Bring to a simmer for 5 minutes. The blueberries will have released their juices and the arrowroot will have turned the water at the bottom of the pan from cloudy to a bright, clear, and thickened glaze. Place the blueberry sauce in the fridge to chill overnight as well. The sauce doesn’t need as much time as the cheesecake to chill so you can make it the day of and chill for 30 minutes. The other option is serving the sauce warm over the cheesecake which is delicious too.
- Once the cheesecake is chilled completely, remove it from the pan. The sturdy crust will be helpful in removing the bottom part of the pan off. Place a spatula underneath the cheesecake and gently lift it from a couple of angles and then slide the entire cheesecake to a board, plate or cake stand.
- Slice the cheesecake using a hot knife. To make the knife hot, run it under very hot tap water and dry it off. Make the cut into the cheesecake. Repeat this process for each cut, rinsing the knife in hot water and drying it off. Serve the slice of cheesecake with warm or chilled blueberry sauce. Follow the instructions above for storing leftover cheesecake.
Nutrition Facts
- Servings: 16
- Calories: 374.7kcal/1567.9kJ (per serving)
- Fat: 33.2g (per serving)
- Carbs: 31.5g (per serving)
- Protein: 8.1g (per serving)
