Blueberry cheesecake is what we had on our minds when we went to pick blueberries this spring…. ok, fine there might have been a few other foods and desserts we were thinking about too… blueberry pancake mistakes… frozen blueberries… blueberry popsicles…
And that’s a good thing because we picked A LOT of blueberries this spring and of course… we may have actually over picked! The kids said there’s no such thing as over picking though. Lol
Blueberries are one of the few fruits that aren’t high in carbs and give a great fresh flavor to desserts and salads this time of year… we even eat them with sausage gravy. Shhhh, don’t tell anyone…
Yeah.. sounds not so great… I’m totally with ya… but we discovered the combination by accident one day. We were having buscuits and gravy and a few blueberries that were on the side got mixed in the edges of the gravy on #KetoHusbands plate… leave no blueberry behind right?! So he just at them anyway, and was amazed at how good they tasted with a little sausage gravy on them. We thought he was pulling our leg… He convinced us to give it a try, and well… the rest is history as they say. We now have a bluberries as a side when we have gravy now, and if I forget, the kids are looking for the blueberries. They love the combo too!
Back to the Blueberry Cheesecake recipe. There are multiple steps for this recipe, but don’t worry it’s actually very simple! You can do it!
Crust – Filling – Streusel Topping – Blueberries
This is how the cheesecake looked after the kids did the honor of serving dessert – consistency of the cheesecake is perfect!
#1 First Step is to make the crust for the bottom of the cheesecake.
This crust covers the bottom of a 9×9 glass Pyrex dish.
Crust Ingredients
- ¾ cup almond flour
- ¼ tsp cinnamon
- ⅛ tsp salt
- ¼ tsp baking powder
- ¼ cup Swerve confectioners
- 1 tbsp butter
- 1 tbsp coconut oil
- 1 egg
Crust Instructions
Mix all the dry ingredients in a bowl together first, and then add melted butter and coconut oil to that mix and stir to incorporate well. Lastly, add the egg and combine well. Use this mixture to press into the bottom of a 9×9 Pyrex baking dish. Make sure the crust mixture is evenly pressed into the dish and is consistent thickness so that it will bake evenly. Bake for 325 degrees in a pre-heated oven for 25-30 minutes. Longer if you like a more crisp crust.
#2 Second Step is to make the filling while the crust is baking.
Filling Ingredients
- ¼ cup sour cream
- 12 oz cream cheese
- 1 egg
- ¾ cup granulated erythritol
- ½ tsp vanilla
Filling Instructions
Add all ingredients to mixer bowl and mix until all the ingredients are thoughly combined. The filling will begin to look smooth and creamy when mixed enough. When the crust that you just put in the oven is done baking, pour this cheesecake filling mixture into the 9×9 baking dish on top of the crust and add the Streusel Topping (recipe below) to the top of the cheesecake filling. Then bake in a pre-heated oven 325 degrees for 45 minutes.
#3 Third Step is to make the streusel topping.
Streusel Topping
- 2 tbsp butter
- ⅔ cup almond flour
- 2 tbsp Swerve confectioners
Streusel Topping Instructions
Mix the almond flour and Swerve sweetner together well, then add the melted butter and stir well. After it’s mixed well, use your hands to crumble the mixture over the top of the cheesecake (and then bake).
#4 Fourth Step is to prepare the blueberries.
- ¾ cup fruit – hot!
If you are using fresh blueberries, add about a ½ tsp of water and mash them a little just so there’s some liquid, and then microwave the fruit until hot and gooey.
About halfway through cooking add the blueberries to the top of the cheesecake, and finish the baking time as usual.
You can serve warm or cold from the refrigerator.
Now it’s time to enjoy the guilt free blueberry cheesecake that you created!
Low Carb Blueberry Cheesecake
This low carb blueberry cheesecake is an wonderful compliment to any meal for dessert. The taste will satisfy your sweet tooth and the consistency is perfect. It's a fan favorite and definitely a low carb kid win in our family.
Ingredients
Crust Ingredients
- ¾ cup almond flour
- ¼ tsp cinnamon
- ⅛ tsp salt
- ¼ tsp baking powder
- ¼ cup Swerve confectioners
- 1 tbsp butter
- 1 tbsp coconut oil
- 1 egg
Filling Ingredients
- 1/4 cup sour cream
- 12 oz cream cheese
- 1 egg
- 3/4 cup erythritol granulated
- 1/2 tsp vanilla
Streusel Topping
- 2 tbsp butter
- 2/3 cup almond flour
- 2 tbsp Swerve confectioners
Blueberry Topping
- 3/4 cup blueberries
Instructions
Crust Instructions
-
Mix all the dry ingredients in a bowl together first, and then add melted butter and coconut oil to that mix and stir to incorporate well. Lastly, add the egg and combine well. Use this mixture to press into the bottom of a 9×9 Pyrex baking dish. Make sure the crust mixture is evenly pressed into the dish and is consistent thickness so that it will bake evenly. Bake for 325 degrees in a pre-heated oven for 25-30 minutes. Longer if you want a more crisp crust.
Filling Instructions
-
Add all ingredients to mixer bowl and mix until all the ingredients are thoroughly combined. The filling will begin to look smooth and creamy when mixed enough. When the crust that you just put in the oven is done baking, pour this cheesecake filling mixture into the 9×9 baking dish on top of the crust and add the Streusel Topping (recipe below) to the top of the cheesecake filling. Then bake in a pre-heated oven 325 degrees for 45 minutes.
Streusel Topping Instructions
-
Mix the almond flour and Swerve sweetener together well, then add the melted butter and stir well. After it’s mixed well, use your hands to crumble the mixture over the top of the cheesecake (and then bake).
Blueberry Topping
-
If you are using fresh blueberries, add about a ½ tsp of water and mash them a little just so there’s some liquid, and then microwave the fruit until hot and gooey.
About halfway through cooking add the blueberries to the top of the cheesecake, and finish the baking time as usual.
You can serve warm or cold from the refrigerator.
Recipe Notes
https://breakfastwithamy.com/lowcarb/low-carb-blueberry-cheesecake/
- Recipe from www.BreakfastWithAmy.com
- Pinterest: www.pinterest.com/breakfastwithamy
- Instagram: @keto.amy_2017
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Low Carb Reminder:
Fruit is going to cost you some carbs, but that’s ok. Just remember that a little goes a long way. Especially if you are true Keto or Low Carb. The sweetness will be very noticeable to you.
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This is so good! My husband even loved it and he does not do low carb anything. I made myself a cup of coffee and even ate a piece for breakfast. I will definitely be making it again.
I put frozen blueberries on top of the filling and then streusel on top. I used at least a cup of berries and will probably use two cups next time. Can’t have too many berries! This recipe is a keeper, tasted wonderful!
What can you use in place of coconut oil? I never have that on hand.
When I made this you could not press the crust in the pan because it was really soft and you could not have pressed it because it would just stick to you fingers or hand…I would say it was kinda soupy
My crust was too gooey. Barely covered the bottom of my pan.
Super GOOD but it is NOT, NOT LOW CARB !!! 14.5g of Carbs per serving !!! Great desert BAD Name CARB MANAGER
Absolutely delish!!! I added zest of one lemon to filling. Also, after microwaving and semi smashing the 3/4 blueberries, I added an additional 3/4 mixing them in together. I baked 22 minutes, added blueberries then baked 23 more minutes. It truly is incredible!
That does sound delish!!! That lemon flavor seems to lift some desserts up a notch for some reason! I must try that with the blueberry next time! Thank you!
I added lemon zest to the cream cheese mixture; super yummy!!!
Genius! That sounds delicious! I will definitely be trying that. Thank you for sharing.
Hi Amy, this looks amazing. About that do you know what the nutrition is per serving?
I put every ingredient into keto carb manager and it is only 2 net carbs! Thankyou
2 net carbs
2 fibre
14 total carbs
5 protein
17g fat
180 calories
10 Sugar alcohols
The blueberry low carb cheesecake has now nutritional information listed such as calories, Fat or carb!
Where can this be found?
This recipe in a 9×9 cut into 9 servings is approximately 4 g of carbs. The count can vary slightly depending on the exact products you use though. I’ve noticed that there is quite a variance in products, so I will usually keep track on paper as I’m making recipes and then figure out the totals and go from there based on the servings. Hope that helps.
According to carb manager it it 14.6 net carbs per serving. Yikes.
Not sure about these people calling these recipes keto. I wrote every thing down and added the carbs I came up with 15.2 per serving. That is .75 of my daily total. Stay away from this poison
Do you use swerve for the cheesecake layer? Can you use frozen thawed berries?
It looks really good.
Hi Karen. I typically use the granulated erythritol from Now Foods, but I did notice that in my grocery store that the brand Swerve now has a granulated version available. I haven’t yet tried it in the cheesecake recipe yet though. I would think it would pretty much be the same since they are both granular consistency. I have used frozen berries and it works pretty good. You will just want to thaw them before you add them to the top otherwise it won’t bake quite the same adding something frozen to the top. Please let me know how it turns out!
Karen, I used swerve and frozen blue and strawberries in a 7.5×7.5. I also added cinnamon to the strudel. I added strudel to above and below the berries as well.
I made this this past weekend and OMG it is so good! What is the calorie, fat,carb and protein count for this delicious recipe? Thanks
Hi Amy, this looks amazing. About that do you know what the nutrition is per serving?
I need help please! Per piece how mu ch protein, fat, sugar, and calories? Thanks so much this recipe is awesome! Crystal
Thanks for emailing! I’m glad you and your visitors liked the cheesecake. 🙂
What are the nutrition values in this recipe???
I wish the macros were listed. Can’t eat something i can’t track macros doing keto!
Check out Cronometer app. It allows you to add recipes to calculate macros.
Do you use swerve for the cheesecake layer? Can you use frozen thawed berries?
It looks really good.
I made this last night and it is amazing! I like it better cold but I had to try it right out of the oven! 😊 My sister that doesn’t follow Keto/low carb really liked it too. I will definitely make this again!
Thank you Donna for your comment. I’m so happy that you and your sister liked it! I enjoy eating the cheesecake cold too. Have you tried my recipe for the lemon cheesecake yet? Here is the link https://breakfastwithamy.com/lowcarb/low-carb-lemon-cheesecake
I have made this recipe before and it was delicious, i will be making it again today for my daughter-in-laws birthday..
Thank you for your comment! I’m so glad you enjoyed it 🙂 Hope your daughter-in-law enjoyed it as well – and had a wonderful birthday!
I certainly like the sound of this, it sounds mouth-watering, I’ll have to give it a try and soon.
Thank you! If you get a chance to try it, please let me know how you like it. 🙂
How many calories and carbs are in this low carb dessert?
Marie
What is erythritol?
Erythritol is a sugar alcohol that is added to foods as a sweetener. It does not effect blood sugar in most people so it’s an excellent substitution for diabetics or keto dieters in recipes that call for sugar.
How many carbs are in this??
This recipe in a 9×9 cut into 9 servings is approximately 4 g of carbs. The count can vary slightly depending on the exact products you use though.
Just curious on how you got 4g of carbs. When I typed in the ingredients on myfitness pal, it said each piece has 32g of carbs! I used almond flour and erythritol (granulated because I didn’t have confectioners) and figured for 9 servings. It shows 1 serving is 32g of carbs . Are you only calculating net carbs?
Unfortunately, the myfitness pal app doesn’t deduct the Erythritol used in a lot of low carb keto type recipes. So when you are adding all your ingredients for recipes in that app, you will want to skip the Erythritol. Otherwise you won’t get a true carb count that effects blood sugar. It is the only sugar alcohol that can be deducted from carb counts because it won’t effect your blood sugar. There are some ratios to figure out how to count the other the sugar alcohols, but I only use Erythritol so I apologize, I don’t know those ratios. I’ve also noticed that there can be quite a difference in the nutritional label amounts for various products from brand to brand. Almond flour can vary quite a bit I’ve noticed, and totally unrelated, but ham slices can too. Seems odd to me when the ingredients are the same from one brand to another. Good luck!
Makes sense! Thank you!
Where can you buy Erythritol?
Hi Trish! I usually buy the Erythritol from Amazon. This is the type and brand that I usually buy. It’s a granular so it’s not super fine. https://amzn.to/2DekFdx There are others available in some health food stores and here in Florida, Publix supermarket sells Swerve. The swerve is also Erythritol, and it comes in several different consistencies. This is the link for the granular and the confectioners version. https://amzn.to/2G7eZpt Hope this helps!
Looks fabulous! I’m going to make this for Easter.
Amy, I was reading your comments and wanted to let you know that all sugar alcohols are able to be subtracted from the carb total, except Maltitol and xylitol. Those 2 actually affect your blood glucose. Monk fruit, allulose, stevia and erythritol do not and therefore may be subtracted from the carb count
Hi Lisa! Were you able to make the cheesecake for Easter? If so, did you like the recipe? I saw you mention that Monk fruit didn’t affect your blood sugar. Unfortunately, it effect’s mine *thumbs down* I’ve heard that it affects people differently though. I’ve seen lots of recipes using monk fruit and I do wish that it was something that I could use.
I need help please! Per piece how mu ch protein, fat, sugar, and calories? Thanks so much this recipe is awesome! Crystal
Looks yummy! Eager to give it a try.
I hope you enjoy it! I’m actually going to make this today, but I may make a lemon version instead!
Amy, you had me at lemon. I would be interested to find out how you used the lemon in this recipe.
Susan
Hi Susan! Lemon in cheesecake is one of our favorites. I have a recipe specific for Lemon Cheesecake that is low carb friendly. Here is the link. If you make it, please let me know what you think! https://breakfastwithamy.com/lowcarb/low-carb-lemon-cheesecake
I don’t see a carb count on this for us low carb fans. Can you please add that to all your recipes?
I think that’s an excellent idea! Thank you! I just added my low carb peanut butter cookie recipe to the blog and added the carb count.
Have you yet????.
This is amazing and low carb to boot!
Looks amazing!!!! Thanks for sharing!