Low Carb Keto Blueberry Swirl Cheesecake – A Holiday Treat
This week we bring you the first recipe in our series of 4 holiday Keto and Low Carb recipes. This week we present a Low Carb Keto Blueberry Swirl Cheesecake. This recipe was inspired from LowCarbYum.com (check out her blog) , however we made some changes basically because of personal preferences regarding the sweetness level of the cheesecake, we also used a 8 inch spring form pan instead of the 10 inch as mentioned in the original recipe. This recipe could also be made using a regular pie pan, or a casserole dish, however, spring form pans are much more affordable now and a handy kitchen aid to have around. This is sure to be the hit of any holiday gathering, it delicious, beautiful and most of all keto safe. You don’t have to feel left out, at those upcoming holiday events in fact the “carbies” will probably eat more of than than you will.
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Here is a companion blog post to get the best results from our Keto Quick Start Guide
Low Carb Blueberry Cheesecake
- 1 3/4 Cup Almond Flour
- 1 tsp Cinnamon
- 3 TB Artificial Sweetner Make sure you understand how sweet what you use is releative to sugar
- 1/2 cup butter (melted)
- 32 Oz cream cheese (4 pkgs) softened Keep in mind that if you use say 16 oz of cream cheese that it would affect the thickness of the Cheesecake.
- 1 cup of artificial sweetener We preferred a monk fruit Eryithitol blend
- 1 tsp vanilla extract
- 2 Eggs (Room Temperature)
- 1 cup blueberries (thawed)
- Preheat over to 350 degreesCombine crust ingredients in a bowl, mix well to form a dough.Take your dough and press into a greased springform or pie panCook crust for 7 to 8 minutes.
- In a large bowl combine filling ingredients, adding in eegs one at a time until the filling is fluffy and creamy and sweetened to taste. Add to crust.
- Puree your blueberries in a food processor or blender.Drop by dollops of blueberries on to the prepared cheesecake batter.Using a knife swirl the filling into the top of the cheesecake batter.Bake at 350 degrees for 40 minutesAfter 40 minutes check to see if the center of the cheesecake has set, if should only be slightly jiggly...if you need additional baking time lower your oven temperature to 300 degrees and bake it an additional 10 to 15 minutes.Check often.Your cheesecake will need to set a minimum of 2 hours before serving, and ideally overnight. As the cheesecakes sets it will shrink and this is normal.Enjoy!
Items from the videos:
ESTIMATED MACROS PER MYFITNESS PAL
- Makes 8 Servings
- Calories: 291
- Fat: 42.7g
- Carbs: 10.4g
- 3 Fiber: 3.2g
- Net Carbs: 7g
- Protein: 10.6g
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