KETO BLUEBERRY CHEESECAKE RECIPE

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

INGREDIENTS

Almond Flour Crust:

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/3 cup Butter (measured solid, then melted)
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract

Blueberry Filling:

• 1 1/2 cups Blueberries
• 2 tbsp Besti Powdered Monk Fruit Allulose Blend
• 1/2 tbsp Lemon zest

Keto Cheesecake Filling:

• 32 oz Cream cheese (softened)
• 1 cup Besti Powdered Monk Fruit Allulose Blend
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract

INSTRUCTIONS

Click on the times in the instructions below to start a kitchen timer while you cook.

• Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
• To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti Monk Fruit Allulose Blend, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
• Meanwhile, add blueberries, Besti powdered monk fruit allulose blend, and lemon zest to a small saucepan and simmer over medium head for 5-10 minutes. Use an immersion blender to puree, until smooth. Set aside to cool.
• Beat the cream cheese and Besti Monk Fruit Allulose Blend together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
• Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
• Add small drops of blueberry sauce to the top of the cheesecake. Gently swirl sauce over the top of the cake with a knife.
• Place a casserole dish full of boiling water on the bottom rack of the oven and then place cheesecake on the middle rack and bake for about 45-55 minutes, until the center is almost set, but still jiggly. Turn oven off and leave cheesecake with door cracked for 1 hour.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

RECIPE NOTES

Serving size: 1 slice (1/16th of recipe)

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories330

Fat31.1g

Protein7.7g

Total Carbs7.5g

Net Carbs5.7g

Fiber1.8g

Sugar3.8g

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE