Hey guys! Here is how to make Keto Blueberry Cheesecake, This simple, low carb cheesecake recipe is keto-friendly.
The recipe makes 12 servings, each serving is 9.8g total carbs (7.4g net carbs), 33g of fat, and has 327 calories. This may vary depending on the brands and products you use.
In all honesty, was the Keto Blueberry Cheesecake video helpful? Hope so! I’m quite happy to have found it myself. Looks pretty good, if you ask me!
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There are simply far too many potential diet plans out there. If you’re like me, you’re probably overwhelmed by all of the options.
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In the past, I’ve definitely hopped from one thing to the next… like crazy. And I’ve done so for one simply reason…
Food and drinks that one diet program allows, another eating plan will likely deprive you of. I mean, it’s still officially “diet food,” even if it’s not your diet… right? They say it’s healthy, after all. So it should be okay, right? And let’s not kid ourselves. Culinary videos are usually extremely will-shattering. 😉
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This is clearly common weight loss advice. And this is for good reason!
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2 cups of almond flour
1/2 cup of melted butter
3 tbsp of your favourite sugar-free sweetener (I use Swerve)
1 tsp pure vanilla extract
2 ½ cups of cream cheese (2.5 bricks)
1 cup sour cream
3 Large eggs
1 cup of sweetener
1 tbsp lemon juice
1 tsp pure vanilla extract
2 ½ cups fresh blueberries
¼ cup of water
1 tbsp lemon juice
3 tbsp sweetener
¼ tsp nutmeg
First things first, preheat the oven to 350 degrees F.
STEP 1 – The crust
Stir all crust ingredients in a bowl (almond flour, sweetener, melted butter, vanilla). Grease a 9 inch cake pan or springform pan with coconut oil. Pour the crust mixture into the pan and press at the bottom firmly and evenly. Bake for 10-15 minutes and let cool for at least 15 minutes.
STEP 2 – The filling
Combine the cream cheese and sour cream and mix evenly until smooth. Add in the eggs, one by one. Then add the sweetener, lemon juice and vanilla. Mix everything until smooth. Pour the mixture into the pan on top of the crust and bake in the oven for 45-50 minutes. DO NOT OVER BAKE.
STEP 3 – blueberry topping (optional)
In a sauce pan, combine the blueberries, sweetener, water, lemon juice. Heat over medium heat until the mixture starts to boil while stirring.
Once boiling, lower the heat and simmer the mixture until the sauce thickens. Sprinkle the nutmeg and continue to stir until finished (should take about 15 minutes in total to prepare)
Pour the blueberry topping over the cheesecake (or leave it in a separate container to be added to each slice individually)
Let the cheesecake chill in the refrigerator for at least 5 hours before serving (better if you can chill overnight)
Enjoy this rich and decadent cake!