Low Carb Keto Blueberry Cheesecake

Low Carb Keto Blueberry Swirl Cheesecake

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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Low Carb Blueberry Cheesecake for Pinterest
4.50 from 8 votes

Low Carb Blueberry Cheesecake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8 people



  • 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)

Cheesecake Filling

  • 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)

Blueberry Swirling

  • 1 cup blueberries (thawed)



  • Preheat over to 350 degrees
    Combine crust ingredients in a bowl, mix well to form a dough.
    Take your dough and press into a greased springform or pie pan
    Cook crust for 7 to 8 minutes.

Cheesecake Filling

  • 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.

Blueberry Swirls

  • 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 minutes
    After 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.


Although we added additional sweetener to our cheesecake it still was a little less sweeter than we prefer, this of course is a personal choice.  
We plan on experimenting with powdered Splenda the next time we make it for our family, just to see what the difference is.  
This recipe can also be modified and used with other types of berries.  

Items from the videos:




  • 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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  1. If I make this with blackberries (what I have in my freezer!) instead of blueberries, will it significantly effect the net carbs per serving?

    1. Hi Susan,

      Sorry for the delay in responding, we run our YouTube channel and blog all while juggling full time jobs and kids.

      Save recipe

      Nutrition Facts
      Serving Size 144 g
      Amount Per Serving
      Calories 62
      % Daily Value
      Total Fat 0.7g 1 %
      Sodium 1.4mg 0 %
      Total Carbohydrate 14g 5 %
      Dietary Fiber 7.6g 30 %
      Sugar 7g
      Protein 2g 4 %
      Vitamin A 6 % • Vitamin C 50 %
      Calcium 4 % • Iron 5 %
      Daily values are based on 2000 calorie diet.

      Actually the blackberries have better nutritional numbers. However don’t forget your spreading this out over whatever the serving size is for the entire Cheesecake.

      The above information is from http://www.nutritionvalue.org

    1. Natalie we apologize for the confusion, we didnt realize that we put it in the recipe incorrectly. Thanks for the question.

  2. On the blueberry swirl cheesecake your video shows 4 lg pkg of cream cheese at 8 oz each that would be 32 oz but your printed recipe shows 16 oz which would be only two lg pls, is it 4pkg s at 8 oz each or 2 pkgs at 8 oz each…I so want to try this cheesecake we are having fun with keto desserts and losing weight too! Cheers and Merry Christmas!

    1. Lucia, you are not going crazy. We did use 4 sticks of Creamcheese on the video. My other response about using two was straight from Sarah’s mouth but apparently she’s forgotten as well. We are sorry for the confusion. If you use two cream cheese sticks the cheesecake will be shorter in height.

      1. OK, I’m getting really confused. Are ALL of the ingredients in this recipe for a cheesecake with 4 packages (32oz) of cream cheese or 2 packages (16oz)? Do I have to adjust any of the other ingredients? Thanks.

  3. 5 stars
    Absolutely wonderful! Made it for my husband birthday! Thought we would have to forgo the cake this year and thanks to this recipe we didn’t!

  4. 5 stars
    DELICIOUS!!!! This is the first KETO dessert that I can say I would make again and again and again! EXCELLENT and easy enough to make. I already have a piece packed for my lunch tomorrow! Thanks!

4.50 from 8 votes (5 ratings without comment)

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