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.

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.

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).

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.