Keto Blueberry Cheesecake No Bake
A delicious no bake keto blueberry cheesecake with a fluffy vanilla cheesecake sitting on top of a cinnamon almond flour crust. Only at 3g net carbs per slice you will be amazed that this sweet recipe is low carb and keto friendly. Topped with a homemade blueberry topping bursting with flavor!
Ingredients
- 8 ounce full fat cream cheese
- 1 tablespoon sour cream
- 1/4 cup heavy cream
- 1/4 cup AlluMonk sweetener
- 1/2 teaspoon vanilla extract
Crust
- 3/4 cup blanched almond flour
- 1/2 teaspoon cinnamon
- 2 tablespoon unsalted butter
Blueberry Topping
- 1.5 cup fresh blueberries (about 200g)
- 3 tablespoon AlluMonk sweetener
- 1/8 teaspoon xanthan gum
- 1/2 teaspoon blueberry extract
Instructions
Blueberry Topping
- Mix sweetener and xanthan gum together
- Make sure all ingredients are beside you before starting to cook. Once that is covered place blueberries in a pot on medium heat
- Continue stirring to avoid sticking and burning. Blueberries will darken then start bursting when you touch them. You can leave them whole or burst them all depeding on the texture you like.
- Simmer for 3-5 minutes. Then, add in sweetener and xanthan gum blend and mix. Blueberries will begin to thicken. Once they thicken and cover the spoon remove from heat. Lastly, add in extract then set aside.
Almond Flour Crust
- Mix almond flour, cinnamon and melted butter together
- Pat evenly in a 9 inch pan then place in the freezer
Cheesecake Filling
- Make sure cream cheese is room temp. If not add warm water to bowl and place package in for 10-15 minutes.
- Cream sour cream and cream cheese together with hand mixer. Add in allumonk sweetener and vanilla extract. Blend until smooth and free of lumps. Scrape down sides as well.
- In a seperate bowl blend heavy cream until it forms stiff peaks
- Now add to the cheesecake mix and fold in. DO NOT BLEND, fold it. You worked hard adding that air into it so let's make good use of it. Fold heavy cream in until the mix is even.
- Pull crust from freezer, pour in filling and smooth out evenly. Lastly spread blueberry topping across cheescake. If topping has gotten too thick for even spreading heat up a little. Check thickness of blueberry topping before adding to the top of the cheesecake.
Notes
Helpful Recipe Tips
- Blueberry topping too thick, this may happen from cooling if you added a little too much Xanthan Gum. If the happens a quick reheating just until it thins out is enough. No need to recook it just heat it up then spread it across the cheesecake.
- Can you make a cheesecake crustless? Skip the almond flour crust and just make the filling and topping.
- Take your favorite granola and make a crunchy crust such as in this recipe.
Nutrition
Calories: 106.4kcal | Carbohydrates: 3.5g | Protein: 2.3g | Fat: 9.7g | Saturated Fat: 4.6g | Trans Fat: 0.2g | Cholesterol: 21.3mg | Sodium: 64mg | Fiber: 0.9g | Sugar: 2.1g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you