Keto cheesecake with blueberries

Delicious keto cheesecake with blueberries

Prep time: 10 minutes

Cook time: 75 minutes

Serves: 12

Calories: 335

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.

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Keto cheesecake with blueberries

  • 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


  • 1)

    Preheat the oven to 175 degrees Celcius.

  • 2)

    Butter a 22 cm springform and line the base with grease free baking paper.

  • 3)

    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.

  • 4)

    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.

  • 5)

    Mix together cream cheese, heavy cream, eggs, lemon zest and one tablespoon of sweetener. Combine well and pour the mixture over the crust.

  • 6)

    Raise the heat to 200 degrees Celsius and bake for 15 minutes.

  • 7)

    Lower the heat to 110 degrees Celsius and bake for another 60 minutes.

  • 8)

    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.



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