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Monday, December 19, 2022

Blueberry Cheesecake...Keto


  • 2 cups fresh blueberries, divided 
  • 1/3 cup Allulose
  • 1/4 cup water
  • 2 t. lemon zest or 1/4 t. lemon juice
  • 1/2 t. Xanthan gum
  • 1 1/4 cup almond flour
  • 1/2 cup chopped pecans
  • 1/4 cup powdered Swerve sweetener
  • 1/4 t. salt
  • 1/4 cup butter, melted
  • 12 oz cream cheese, softened
  • 3/4 cup powdered Swerve sweetener
  • 1 1/4 cup heavy whipping cream, divided
  • 3/4 t. vanilla

Cooking Directions

  1. Keep out a handful of the blueberries and combine the rest with the sweetener and water in a saucepan over medium heat.
  2. Bring to a boil, lower the heat and simmer about 7 minutes. 
  3. Remove from heat and stir in remaining berries, lemon zest and Xanthan gum.
  4. Stir to combine and set aside. 
  1. In a bowl, mix together the almond flour, pecans sweetener and salt.
  2. Stir in the melted butter until it clumps.
  3. Press the crust firmly in a 9x9 in pan or pie pan.
  4. Bale about 15 minutes at 325°. 
  5. Remove and let cool.
  1. Mix the cream cheese and sweetener until well combined.
  2. Add in 1/4 cup whipping cream.
  3. In a different bowl, beat the remaining whipping cream with vanilla until it has stiff peaks.
  4. Carefully fold the whipped cream into the cream cheese mixture until well combined and fluffy.
  5. Spread the filling evenly over the cooled crust.
  6. Pour the blueberry topping over the filling.
  7. Refrigerate to set.
Holly's Note:
A dear friend served this for dinner one night and we loved it. The original recipe came from All Day I Dream About Food. I have also halved it and served it in a loaf pan. It is absolutely divine.

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