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Low Carb Blueberry Cheesecake

This low carb blueberry cheesecake is an wonderful compliment to any meal for dessert.  The taste will satisfy your sweet tooth and the consistency is perfect.  It's a fan favorite and definitely a low carb kid win in our family.

Crust Ingredients

  • ¾ cup almond flour
  • ¼ tsp cinnamon
  • ⅛ tsp salt
  • ¼ tsp baking powder
  • ¼ cup Swerve confectioners
  • 1 tbsp butter
  • 1 tbsp coconut oil
  • 1 egg

Filling Ingredients

  • 1/4 cup sour cream
  • 12 oz cream cheese
  • 1 egg
  • 3/4 cup erythritol granulated
  • 1/2 tsp vanilla

Streusel Topping

  • 2 tbsp butter
  • 2/3 cup almond flour
  • 2 tbsp Swerve confectioners

Blueberry Topping

  • 3/4 cup blueberries
Low Carb Blueberry Cheesecake


  1. Mix all the dry ingredients in a bowl together first, and then add melted butter and coconut oil to that mix and stir to incorporate well. Lastly, add the egg and combine well. Use this mixture to press into the bottom of a 9×9 Pyrex baking dish. 
  2. Make sure the crust mixture is evenly pressed into the dish and is consistent thickness so that it will bake evenly. Bake for 325 degrees in a pre-heated oven for 25-30 minutes. Longer if you want a more crisp crust.

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