Keto Blueberry Swirl Cheesecake
Blueberry Swirl Cheesecake is a creamy, make-ahead dessert with a tender almond crust and vibrant blueberry swirls. Perfect for special occasions, brunches, or as a sweet treat to share.
Servings: 12 slices
Calories: 297kcal
Ingredients
Blueberry Sauce
- 1 cup blueberries
- 2 tablespoons lemon juice
- 1/4 cup water
- 1/4 teaspoon stevia powder
Crust
- 1 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon stevia powder
- 3 tablespoons coconut flour
- 3 tablespoons coconut oil melted
Cheesecake Batter
- 16 ounces cream cheese
- 3/4 cup powdered erythritol
- 1/4 teaspoon stevia powder
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3 eggs
Instructions
- Preheat the oven to 150°C (300°F). Fill a tray with 1 inch (2 cm) of water for a water bath. Line an 18 cm (7 in) springform pan with parchment.
- Combine the almond flour, cinnamon, stevia powder; mix with melted coconut oil. Press it into the prepared pan.
- Beat the cream cheese, erythritol, stevia, vanilla, and heavy cream until smooth. Add eggs one at a time. Pour over the crust.
- Swirl the blueberry sauce gently through the batter. Bake for 60 minutes, until the edges are set and center is slightly jiggly.
- Cool for 1–2 hours, then chill overnight before serving.
Notes
Chef Jenn’s Tips
- Use a hand mixer for a smooth, lump-free batter.
- Allow the cheesecake to cool completely before chilling to prevent cracks.
- Swirl the blueberry sauce gently for pretty, even patterns.
Nutrition
Serving: 1slice | Calories: 297kcal | Carbohydrates: 8g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 96mg | Sodium: 142mg | Potassium: 92mg | Fiber: 2g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg | Net Carbohydrates: 6g