Ingredients
For the Base
1–2 slices keto bread (store-bought or homemade almond-flour bread)
For the Cheesecake Filling
3 oz cream cheese, softened
2 tbsp sour cream (or unsweetened Greek yogurt)
2 tbsp powdered erythritol (or monk fruit sweetener)
½ tsp vanilla extract
1 egg yolk (optional, for a richer texture and better set)
For the Topping
2–3 tbsp blueberries (fresh or frozen, unsweetened)
Instructions
Prepare the Bread
Preheat oven to 350°F (175°C).
Place keto bread on a parchment-lined baking sheet and gently press the center with a spoon to create a shallow well.
Make the Cheesecake Filling
In a small bowl, mix cream cheese, sour cream, sweetener, vanilla, and egg yolk until smooth and creamy.
Assemble
Spoon the cheesecake mixture into the center of the bread and top with blueberries.
Bake
Bake for 12–15 minutes, until the filling is set and lightly golden around the edges.
Serve
Let cool slightly before serving. Enjoy warm for a soft, creamy texture or chilled for a firmer cheesecake bite.