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Keto Blueberry Cheesecake

Keto Blueberry Cheesecake Recipe

Rich, creamy, and guilt-free, this keto blueberry cheesecake is a dreamy low-carb dessert that melts in your mouth. Perfect for keto dieters, dessert lovers, and anyone craving something sweet without the sugar crash. Easy to make, indulgent to eat, and totally crowd-pleasing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 People
Course: Dessert
Cuisine: American / Keto / Low-Carb
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 2 tbsp erythritol
  • Pinch of salt
  • 16 oz cream cheese softened
  • ½ cup sour cream
  • 2 large eggs
  • ½ cup erythritol
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • Optional: extra blueberries and sweetener for topping

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Mix almond flour, melted butter, sweetener, and salt for crust. Press into 9-inch springform pan and bake 10–12 mins. Cool.
  3. Beat cream cheese until smooth, add sour cream, eggs, sweetener, and vanilla, mix gently.
  4. Fold in blueberries carefully.
  5. Pour filling over cooled crust, smooth top, bake 40–45 mins until edges set, center slightly wobbly.
  6. Cool to room temp, then refrigerate 4+ hours or overnight.
  7. Top with extra blueberries and sweetener before serving.

Notes

  • Use room temperature cream cheese to avoid lumps.
  • Don’t overmix the filling to prevent cracks.
  • Chilling overnight gives the best texture and flavor.
  • Frozen blueberries are fine, don’t thaw before adding.
  • The optional crust-free version works too.
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