Keto Lemon Blueberry Cheesecake

This keto lemon blueberry cheesecake features a buttery almond flour crust, a rich and creamy lemon cheesecake filling, and juicy bursts of blueberries, all while staying low in carbs and perfectly sliceable for an indulgent yet guilt-free dessert.

Course Dessert

Cuisine American

Keyword keto cheesecake, lemon blueberry cheesecake, low carb dessert, sugar free dessert

Prep Time 25

Cook Time 55

Total Time 5

Servings slices

Calories 295kcal

Equipment

9 inch springform pan
Mixing Bowls
hand mixer or stand mixer
microplane zester
baking sheet
Aluminum foil

Ingredients

For the almond flour crust

1 1/2 cups almond flour fine blanched
1/4 cup granulated erythritol
1/4 cup unsalted butter melted
1/2 teaspoon vanilla extract
1/8 teaspoon fine sea salt

For the lemon cheesecake filling

24 ounces full-fat cream cheese softened to room temperature
3/4 cup powdered erythritol
3 large eggs at room temperature
1/2 cup sour cream full fat, at room temperature
2 tablespoons lemon zest from about 2 lemons, finely grated
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

For the blueberry swirl and topping

1 cup fresh blueberries divided
2 tablespoons granulated erythritol
2 tablespoons water

Instructions

Preheat the oven to 325°F and place a rack in the center of the oven.
Wrap the outside of a 9 inch springform pan tightly with a double layer of aluminum foil to prepare it for a water bath and lightly grease the inside of the pan.
In a mixing bowl combine the almond flour, granulated erythritol, melted butter, vanilla extract, and salt until the mixture resembles damp sand and holds together when pressed between your fingers.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan, making sure it is compact and reaches all the way to the edges.
Bake the crust for 10 to 12 minutes until lightly golden at the edges, then remove from the oven and let it cool while you prepare the filling, keeping the oven at 325°F.
In a large mixing bowl beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth and fluffy, scraping down the sides as needed to avoid lumps.
Add the powdered erythritol to the cream cheese and beat until fully incorporated and smooth with no graininess remaining.
Beat in the sour cream, lemon zest, lemon juice, vanilla extract, and salt on low to medium speed until the mixture is smooth and creamy.
Add the eggs one at a time, mixing on low speed just until each egg is incorporated and stopping to scrape the bowl, taking care not to overbeat so the batter stays dense and creamy.
In a small saucepan combine 3/4 cup of the blueberries with the granulated erythritol and water, then cook over medium heat, stirring occasionally, until the berries burst and the sauce thickens slightly, about 5 to 7 minutes.
Remove the blueberry mixture from the heat and lightly mash the berries with the back of a spoon, then let the sauce cool for a few minutes until it is warm but no longer hot.
Pour the lemon cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula to create an even layer.
Spoon small dollops of the cooled blueberry sauce over the top of the filling and use a thin knife or skewer to gently swirl the sauce into the batter for a marbled effect, being careful not to disturb the crust below.
Scatter the remaining 1/4 cup of fresh blueberries evenly over the top of the cheesecake for added bursts of fruit and visual appeal.
Place the foil wrapped springform pan on a rimmed baking sheet and set the sheet in the oven, then carefully pour hot water into the baking sheet until it reaches about halfway up the sides of the pan to create a water bath.
Bake the cheesecake for 45 to 50 minutes until the edges are set, the top looks mostly dry, and the center still has a slight jiggle when the pan is gently shaken.
Turn off the oven, crack the oven door open slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually and help prevent cracking.
Remove the cheesecake from the water bath, discard the foil, and place the pan on a wire rack to cool completely to room temperature.
Once cooled, cover the cheesecake and refrigerate for at least 4 hours or overnight until thoroughly chilled and fully set for clean slices and the best texture.
Before serving, run a thin knife around the edge of the pan to loosen the cheesecake, release the springform collar, slice with a sharp knife wiped clean between cuts, and serve chilled.

Notes

For the smoothest texture, make sure all dairy ingredients and eggs are at room temperature before mixing, and avoid overbeating once the eggs are added. If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest without affecting the carb count significantly. This cheesecake keeps well covered in the refrigerator for up to 5 days or can be frozen in individual slices for convenient keto treats. Net carbs are calculated using a keto friendly sweetener and a modest amount of blueberries to keep this dessert strictly keto compliant.

Nutrition