How To Prepare Keto Blueberry Cheesecake

Ingredients

Crust (Optional but recommended):

1 ½ cups almond flour

3 tbsp melted butter

2 tbsp granulated erythritol (or monk fruit sweetener)

½ tsp vanilla extract

Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened

¾ cup granulated erythritol or monk fruit sweetener

2 large eggs, room temperature

½ cup sour cream (or Greek yogurt)

1 tsp vanilla extract

½ cup fresh or frozen blueberries

Instructions

Preheat oven to 325°F (165°C).

Mix almond flour, butter, sweetener, and vanilla in a bowl until crumbly.

Press mixture evenly into the bottom of a greased 8-inch springform pan.

Bake for 8–10 minutes, until lightly golden. Let it cool.

In a large bowl, beat cream cheese and sweetener together until smooth.

Add eggs, one at a time, mixing on low speed.

Add sour cream and vanilla extract; mix until creamy and lump-free.

Gently fold in the blueberries — you can mash a few slightly to get that beautiful purple swirl seen in the image.

Pour the cheesecake filling over the cooled crust.

Tap the pan lightly to remove any air bubbles.

Bake for 45–55 minutes, or until the center is mostly set (it should still jiggle slightly).

Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.

Refrigerate for at least 4 hours, preferably overnight.

Slice and enjoy as-is, or top with a few fresh blueberries and a drizzle of sugar-free blueberry syrup.