The base of this keto low carb cheesecake is made with almond flour. This cheesecake is super delicious and the blueberries give it a fresh kick.
Keto cheesecake with blueberries
Prep time: 10 minutes
Cook time: 75 minutes
- Prep time: 10 minutes
- Cook time: 75 minutes
- Total time: 85 minutes
- Serves: 12
- Calories 335
- 150 g almond flour
- 50 g butter
- 3 tbsp erythritol
- 600 g cream cheese
- 125 ml heavy whipping cream
- 2 eggs
- 1 egg yolk
- 1 tsp lemon, zest
- blueberries, fresh
Preheat the oven to 175 degrees Celcius.
Butter a 22 cm springform and line the base with grease free baking paper.
Melt the butter for the crust and heat until it gets a nutty scent. Remove from heat and add almond flour and two tablespoons of sweetener.
Combine into a dough and press into the base of the springform. Bake for about 8 minutes, until the crust turns lightly golden. Set aside and allow to cool for about 10 minutes.
Mix together cream cheese, heavy cream, eggs, lemon zest and one tablespoon of sweetener. Combine well and pour the mixture over the crust.
Raise the heat to 200 degrees Celsius and bake for 15 minutes.
Lower the heat to 110 degrees Celsius and bake for another 60 minutes.
Turn off the heat and let cool in the oven. Remove when it has cooled completely and place it in the fridge to rest overnight. Serve with fresh blueberries.