Servings: 4
Net Carbs: ~4g per serving
Prep Time: 10 minutes | Cook Time: 10 minutes
Ingredients:
Cheesecake Yogurt Layer:
1 cup full-fat Greek yogurt (unsweetened)
4 oz (½ block) cream cheese, softened
2 tablespoons powdered keto sweetener (like Swerve, Allulose, or Monkfruit)
1 teaspoon vanilla extract
Blueberry Sauce Layer:
1 cup fresh or frozen blueberries
1 tablespoon water
1 tablespoon powdered keto sweetener
½ teaspoon lemon juice
¼ teaspoon xanthan gum (optional, for thickening)
Instructions:
- Make the blueberry sauce
In a small saucepan, combine blueberries, sweetener, water, and lemon juice.
Heat over medium heat for 5–7 minutes, stirring occasionally until blueberries burst and the sauce thickens slightly.
For a thicker sauce, whisk in xanthan gum and cook for 1 minute more.
Let cool completely.
- Make the cheesecake yogurt layer
In a bowl, mix softened cream cheese, yogurt, sweetener, and vanilla until smooth and creamy.
Adjust sweetness to taste.
- Assemble
Spoon some of the cheesecake mixture into a jar or bowl.
Add a layer of blueberry sauce.
Repeat layers if desired to create a swirl effect like in the photo.
- Chill
Refrigerate for at least 30 minutes before serving.
Optional Toppings:
Crushed keto granola or chopped pecans
A drizzle of sugar-free syrup
A dollop of whipped cream
Tips:
Swap blueberries for raspberries, blackberries, or strawberries for flavor variety.
For extra creaminess, replace half the yogurt with heavy whipping cream.
Keeps in the fridge up to 4 days — perfect for meal prep!
enjoy