Low Carb Blueberry Cheesecake
Blueberry cheesecake is what we had on our minds when we went to pick blueberries this spring…. ok, fine there might have been a few other foods and desserts we were thinking about too… blueberry pancake mistakes… frozen blueberries… blueberry popsicles…
And that’s a good thing because we picked A LOT of blueberries this spring and of course… we may have actually over picked! The kids said there’s no such thing as over picking though. Lol
Blueberries are one of the few fruits that aren’t high in carbs and give a great fresh flavor to desserts and salads this time of year… we even eat them with sausage gravy. Shhhh, don’t tell anyone…
Yeah.. sounds not so great… I’m totally with ya… but we discovered the combination by accident one day. We were having buscuits and gravy and a few blueberries that were on the side got mixed in the edges of the gravy on #KetoHusbands plate… leave no blueberry behind right?! So he just at them anyway, and was amazed at how good they tasted with a little sausage gravy on them. We thought he was pulling our leg… He convinced us to give it a try, and well… the rest is history as they say. We now have a bluberries as a side when we have gravy now, and if I forget, the kids are looking for the blueberries. They love the combo too!
#1 First Step is to make the crust for the bottom of the cheesecake.
This crust covers the bottom of a 9×9 glass Pyrex dish.
Crust Ingredients
¾ cup almond flour
¼ tsp cinnamon
⅛ tsp salt
¼ tsp baking powder
¼ cup Swerve confectioners
1 tbsp butter
1 tbsp coconut oil
1 egg
Crust Instructions
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 like a more crisp crust.
#2 Second Step is to make the filling while the crust is baking.
Filling Ingredients
¼ cup sour cream
12 oz cream cheese
1 egg
¾ cup granulated erythritol
½ tsp vanilla
Filling Instructions
Add all ingredients to mixer bowl and mix until all the ingredients are thoughly 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.
#3 Third Step is to make the streusel topping.
Streusel Topping
2 tbsp butter
⅔ cup almond flour
2 tbsp Swerve confectioners
Streusel Topping Instructions
Mix the almond flour and Swerve sweetner 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).
#4 Fourth Step is to prepare the blueberries.
¾ cup fruit – hot!
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.
Now it’s time to enjoy the guilt free blueberry cheesecake that you created!
for complete method please clikck : breakfastwithamy.com/lowcarb/low-carb-blueberry-cheesecake/
And that’s a good thing because we picked A LOT of blueberries this spring and of course… we may have actually over picked! The kids said there’s no such thing as over picking though. Lol
Blueberries are one of the few fruits that aren’t high in carbs and give a great fresh flavor to desserts and salads this time of year… we even eat them with sausage gravy. Shhhh, don’t tell anyone…
Yeah.. sounds not so great… I’m totally with ya… but we discovered the combination by accident one day. We were having buscuits and gravy and a few blueberries that were on the side got mixed in the edges of the gravy on #KetoHusbands plate… leave no blueberry behind right?! So he just at them anyway, and was amazed at how good they tasted with a little sausage gravy on them. We thought he was pulling our leg… He convinced us to give it a try, and well… the rest is history as they say. We now have a bluberries as a side when we have gravy now, and if I forget, the kids are looking for the blueberries. They love the combo too!
#1 First Step is to make the crust for the bottom of the cheesecake.
This crust covers the bottom of a 9×9 glass Pyrex dish.
Crust Ingredients
¾ cup almond flour
¼ tsp cinnamon
⅛ tsp salt
¼ tsp baking powder
¼ cup Swerve confectioners
1 tbsp butter
1 tbsp coconut oil
1 egg
Crust Instructions
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 like a more crisp crust.
#2 Second Step is to make the filling while the crust is baking.
Filling Ingredients
¼ cup sour cream
12 oz cream cheese
1 egg
¾ cup granulated erythritol
½ tsp vanilla
Filling Instructions
Add all ingredients to mixer bowl and mix until all the ingredients are thoughly 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.
#3 Third Step is to make the streusel topping.
Streusel Topping
2 tbsp butter
⅔ cup almond flour
2 tbsp Swerve confectioners
Streusel Topping Instructions
Mix the almond flour and Swerve sweetner 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).
#4 Fourth Step is to prepare the blueberries.
¾ cup fruit – hot!
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.
Now it’s time to enjoy the guilt free blueberry cheesecake that you created!
for complete method please clikck : breakfastwithamy.com/lowcarb/low-carb-blueberry-cheesecake/
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