Who says you can’t enjoy cheesecake on keto?
This Keto Blueberry Cheesecake is rich, creamy, and bursting with fruity flavor — without the sugar or guilt!
With just about 4g net carbs per slice, it’s the perfect dessert for low-carb lifestyles or anyone craving a luscious treat that tastes like a cheat, but isn’t.
🫐 Have you ever baked a cheesecake without sugar? How did it turn out?
Do you like your cheesecake plain or swirled with fruit flavor?
Would you go for the crust version or keep it crustless and light?
Full Recipe: Keto Blueberry Cheesecake
Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours
Net Carbs: ~4g per slice
Ingredients
For the Crust (optional):
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tbsp granulated erythritol or monk fruit
- ½ tsp vanilla extract
(Skip if you prefer a crustless version.)
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup sour cream
- ½ cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup fresh or frozen blueberries
- 1 tbsp lemon juice
- ½ tsp lemon zest (optional)
For the Blueberry Puree (optional for deeper color):
- ½ cup blueberries
- 1 tbsp erythritol
- 1 tsp lemon juice
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or a deep pie dish.
2️⃣ Make the Crust (optional)
Mix almond flour, melted butter, erythritol, and vanilla.
Press firmly into the bottom of your pan.
Bake for 8–10 minutes, then let cool.
3️⃣ Prepare the Blueberry Puree
In a small saucepan, heat blueberries, erythritol, and lemon juice until bubbly.
Mash lightly and simmer for 3–4 minutes until thickened.
Cool slightly, then blend until smooth.
4️⃣ Make the Cheesecake Batter
In a large bowl, beat cream cheese and powdered erythritol until smooth.
Add sour cream, eggs, vanilla, lemon juice, and zest. Beat until creamy.
Swirl in the blueberry puree gently for a marbled effect — don’t overmix.
5️⃣ Bake
Pour the batter into your pan.
Bake for 45–50 minutes, until the center is mostly set but slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
6️⃣ Chill
Cool completely, then refrigerate for at least 4 hours (overnight is best).
7️⃣ Serve & Enjoy
Slice and serve chilled. Top with fresh blueberries or sugar-free whipped cream for an elegant finish!
Tips for Perfect Texture:
✅ Use allulose instead of erythritol for a silkier, no-grit finish.
✅ Add 1 tbsp coconut flour if your batter feels too thin.
✅ Store covered in the fridge for up to 5 days, or freeze individual slices for longer.
Serving Idea:
Serve on a white dessert plate with a drizzle of blueberry sauce and a lemon twist. Garnish with mint leaves for a bakery-style presentation.
Guilt-free indulgence never looked this good!
This Keto Blueberry Cheesecake is smooth, creamy, and naturally sweetened — only 4g net carbs per slice!
Perfect for keto, low-carb, or anyone who just loves a healthier dessert that tastes like the real thing!
Would you make yours with or without the crust?