Keto/Low Carb Blueberry Cheesecake

Keto/Low Carb Blueberry Cheesecake
  • 2 cups fresh blueberries
  • 1/4 cup granulated erythritol or other keto-friendly sweetener
  • 1 tsp lemon juice
  • 2 tbsp unsalted butter
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the blueberries, erythritol, and lemon juice. Stir to combine.
  3. In a separate mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
  4. Add the melted butter and egg to the dry ingredients, stirring until well combined.
  5. Pour the blueberry mixture into a 9-inch baking dish and spread it evenly.
  6. Spoon the batter mixture over the top of the blueberries, spreading it evenly.
  7. Place the baking dish in the oven and bake for 25-30 minutes or until the cobbler is golden brown.
  8. 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!


Serving: 1serving |
Calories: 40kcal |
Carbohydrates: 4g |
Protein: 1g |
Fat: 1g |
Sodium: 88mg |
Potassium: 55mg |
Fiber: 2g |
Vitamin C: 21mg |
Calcium: 84mg |
Iron: 1mg |

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