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Keto Blueberry Cheesecake

Keto Blueberry Cheesecake

Summer keto blueberry cheesecake that's a sweet, creamy and healthy treat topped with a delicious blueberry sauce. This oven baked cheesecake is sugar free with easy to follow directions to make the best cheesecake on the keto diet!
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Prep Time 20 mins
Cook Time 1 hr
Refrigeration 4 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 190.5 kcal


  • 9 inch springform pan


Almond Flour Crust

  • 1 1/4 cup blanched almond flour
  • 3 tablespoon unsalted butter
  • 1/2 teaspoon ground cinnamon


  • 16 ounce full fat cream cheese
  • 1/4 cup sour cream
  • 1/2 cup powdered sweetener
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon liquid monk fruit

Blueberry Topping

  • 1 cup Fresh blueberries (or 200g)
  • 3 tablespoon sweetener
  • 1/8 teaspoon xanthan gum


Almond flour crust

  • Preheat oven to 325°F
  • Melt butter then mix it into almond flour and cinnamon
  • In the springform pan spread out evenly and pack it down with your hand. Bake for 10 minutes then remove and set to the side.


  • In a mixing bowl blend cream cheese, sour cream and sweetener with a hand mixer
  • In a seperate bowl lightly whisk eggs, liquid sweetener and vanilla extract
  • On a low speed with a hand mixer blend eggs into cheesecake batter just to the point where its evenly combined. Be sure to scrape the sides to make sure there are no lumps
  • Pour on top of baked crust and give a light tap on the counter 2 or 3 times for air bubbles to rise to the top. Careful some springform pans may leak.
  • Place in oven still at 325°F for 40-60 minutes. Do your first check at 40 minutes due to wide oven ranges this is the safest check point. If edges are brown and middle is slightly jiggly you can pull it out. If the entire top is golden pull it out as well.
  • On a oven cooling rack allow it to cool fully. After completely cool cover then place in refriderator for a minumum of 4 hours or overnight. Remove then finally you can serve be sure to place topping before serving.

Blueberry Topping

  • Mix sweetener and xanthan gum together. This eliminates any potential lumps that can be caused.
  • In a pot, add blueberries on medium heat. Continue mixing around, no need to add water. Blueberries will start to darken, some will burst but they will begin releasing water. Once simmering, allow to simmer for at least 3 minutes. After 3 minutes, add sweetener blend and mix around. Turn off heat once blended in and continue mixing until it gets noticeably thicker. As it sits, the cooler it gets the thicker it will become. You may need to heat it up a little before adding to cheesecake.
  • Pay attention to heat. The blueberries shouldnt be boiling out of control during the simmering process.


Helpful Recipe Tips

  • Do I need a water bath? I didn't use a water bath but it can help if you're worried. I don't use that method but I'm not against it. Cover the bottom of the springform pan and place in a shallow pan of warm water while baking. That's the difference. But, do not open the oven constantly causing the temp to go up and down too drastically.
  • When to check the cheesecake for doneness? Start checking at exactly the 40 minute mark. If you see edges starting to brown with a little jiggle it's either done or almost done so nothing over another 10 minutes. If the entire top is a golden brown pull it out right then.
  • Room temperature ingredients only! This makes a difference in any baked dessert but this one it's more important.
  • Powdered sweetener only, my go to is Allumonk it's very versatile and no aftertaste!


Nutrition Facts
Keto Blueberry Cheesecake
Amount Per Serving (1 slice)
Calories 190.5 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 8g50%
Trans Fat 0.5g
Cholesterol 59.8mg20%
Sodium 99.2mg4%
Carbohydrates 4.9g2%
Fiber 1.2g5%
Sugar 2.6g3%
Protein 4.5g9%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto blueberry cheesecake
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