Keto Blueberry Cheesecake

Creamy, tangy, buttery, and bursting with blueberry flavor — a delicious low-carb dessert that’s perfect for keto!

🧾 Ingredients

🫐 Blueberry Filling

• 1 cup frozen blueberries
• ¼ cup water
• ¼ teaspoon xanthan gum

🧀 Cream Cheese Filling

• 8 oz (225 g) dairy-free cream cheese
• 1 large egg
• ¼ cup powdered erythritol sweetener
• 2 teaspoons finely grated lemon zest

🍰 Keto Cake Layer

• 1½ cups blanched almond flour
• ⅓ cup granulated erythritol sweetener
• ¼ cup unflavored egg-white protein powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs, room temperature
• ¼ cup melted coconut oil, cooled slightly
• ¼ cup unsweetened almond milk
• ½ teaspoon vanilla extract

👩‍🍳 Instructions

1. Prepare the Blueberry Filling

Add the frozen blueberries and water to a small saucepan over medium heat.

Simmer for about 5 minutes, stirring occasionally, until the berries soften and release their juices.

Sprinkle in the xanthan gum gradually while stirring continuously to prevent lumps. Cook for another 30–60 seconds until the mixture thickens.

Remove from the heat and allow it to cool.

2. Make the Cream Cheese Filling

In a mixing bowl, beat the dairy-free cream cheese until smooth and creamy.

Add the egg and powdered erythritol, then beat until well combined.

Mix in the grated lemon zest. Set the cheesecake mixture aside.

3. Prepare the Cake Batter

Preheat the oven to 350°F (175°C).

Line an 8-inch round cake pan or springform pan with parchment paper and lightly grease the sides.

In a large bowl, whisk together the almond flour, erythritol, egg-white protein powder, baking powder, and salt.

In a separate bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients. Stir just until a thick, smooth batter forms. Avoid overmixing.

4. Assemble the Cheesecake

Spread the cake batter evenly into the prepared pan.

Carefully spoon the cream cheese mixture over the top and gently spread it into an even layer.

Add spoonfuls of the cooled blueberry filling over the cream cheese layer.

Use the tip of a knife or skewer to gently swirl the blueberries through the cream cheese. Don’t over-swirl, or the layers may blend together completely.

5. Bake

Bake for approximately 35–45 minutes, or until the edges are set and the center is almost completely set with only a slight jiggle.

If the top begins browning too quickly, loosely cover it with foil during the final part of baking.

Remove from the oven and let it cool completely in the pan.

6. Chill & Serve

For the best texture, refrigerate the cheesecake for at least 2–4 hours, preferably overnight.

Once chilled, carefully remove it from the pan, slice, and serve.

💡 Tips

• Use room-temperature eggs and cream cheese for a smoother filling.
• Let the blueberry mixture cool before adding it to the cheesecake.
• Don’t add too much xanthan gum; a small amount thickens the berries considerably.
• Chilling is important because it allows the cream cheese layer to fully set.
• Store leftovers covered in the refrigerator for up to 4–5 days.

🥄 Serving Suggestion

Serve chilled with a few fresh blueberries on top or a small spoonful of unsweetened whipped cream for an extra creamy finish.