• Prep Time: 10 minutes
  • Cooking Time: 33 minutes
  • Serves: 16

Keto Blueberry Cheesecake

  • Recipe Submitted by on

 Ingredients List

  • For the crust:
  • 6 tablespoons butter, melted
  • 2 cups superfine, blanched almond flour
  • 1 teaspoon grated lemon zest
  • 1/3 cup granulated erythritol sweetener
  • For the cheesecake filling:
  • 16 ounces full fat cream cheese
  • 2 large eggs
  • 1/2 cup granulated erythritol sweetener
  • 1 tablespoon fresh lemon juice
  • For the blueberry swirl:
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon granulated erythritol sweetener


For the crust:
Preheat the oven to 350° F.
Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.
Press the crust firmly into the bottom of the pan.
Bake the crust for 8 minutes.
Remove from the oven and set aside to cool.

For the cheesecake filling:
Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
Pour over the par baked crust and spread out evenly in the pan.

For the blueberry swirl:
Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth.
Drop by spoonfuls over the top of the cheesecake mixture.
Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
Bake the cheesecake bars at 350° F for 25 minutes, or until set.
Remove from the oven and cool.
Chill for at least 2 hours, preferably longer before cutting into four rows of squares to serve.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

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