Keto Blueberry Cheesecake

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup powdered erythritol or stevia (low-carb sweetener)
• 1/4 cup melted butter

Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1/2 cup powdered erythritol or stevia
• 1 tsp vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 1 cup fresh blueberries

Blueberry Topping:

• 1 cup fresh blueberries
• 2 tbsp water
• 1 tbsp powdered erythritol or stevia (optional, for sweetness)

Instructions:

Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan with butter or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, shredded coconut, and powdered erythritol (or stevia).
3. Add the melted butter to the dry ingredients and mix until it forms a crumbly dough.
4. Press the dough evenly into the bottom of the prepared springform pan.
5. Bake the crust for 10-12 minutes or until it turns slightly golden. Remove from the oven and let it cool while preparing the filling.

Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese, powdered erythritol (or stevia), and vanilla extract until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the sour cream until fully incorporated.
4. Gently fold in the blueberries, being careful not to break them.

Assembling and Baking:

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Smooth out the top with a spatula to ensure an even surface.
3. Place the pan in the preheated oven and bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
5. Remove the cheesecake from the oven and let it cool to room temperature.
6. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight before serving.

Blueberry Topping:

1. In a small saucepan, combine the fresh blueberries, water, and powdered erythritol (optional).
2. Cook over low heat, stirring occasionally, until the blueberries soften and release their juices. Let it simmer for a few minutes until it thickens slightly.
3. Remove the blueberry topping from the heat and let it cool before using it to top the cheesecake.

Full Nutrition Information (per serving)

Please note that the nutrition information is approximate and can vary based on the specific ingredients and brands you use.

• Calories: 320 kcal
• Fat: 29g
• Total Carbohydrates: 8g
• Fiber: 3g
• Net Carbs: 5g
• Protein: 8g

Enjoy your Keto Blueberry Cheesecake, and remember to savor it in moderation while following your dietary requirements!