Keto/Low Carb Blueberry Cheesecake
Ingredients:
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2 cups fresh blueberries
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1/4 cup granulated erythritol or other keto-friendly sweetener
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1 tsp lemon juice
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2 tbsp unsalted butter
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1/2 cup almond flour
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1/4 cup coconut flour
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1/4 tsp baking powder
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1/4 tsp salt
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2 tbsp unsalted butter, melted
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1 large egg
Instructions:
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Preheat your oven to 375°F (190°C).
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In a large mixing bowl, combine the blueberries, erythritol, and lemon juice. Stir to combine.
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In a separate mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
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Add the melted butter and egg to the dry ingredients, stirring until well combined.
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Pour the blueberry mixture into a 9-inch baking dish and spread it evenly.
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Spoon the batter mixture over the top of the blueberries, spreading it evenly.
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Place the baking dish in the oven and bake for 25-30 minutes or until the cobbler is golden brown.
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Remove from the oven and let it cool for 10 minutes. Serve warm with a scoop of low-carb ice cream or whipped cream.
Enjoy your delicious and healthy blueberry cobbler!
Nutrition
Serving: 1serving |
Calories: 40kcal |
Carbohydrates: 4g |
Protein: 1g |
Fat: 1g |
Sodium: 88mg |
Potassium: 55mg |
Fiber: 2g |
Vitamin C: 21mg |
Calcium: 84mg |
Iron: 1mg |
NET CARBS: 2g
