The Best Keto Blueberry Cheesecake
Creamy, rich, and sugar-free keto cheesecake with a buttery crust and fresh blueberries. The perfect low-carb dessert!
Składniki
The Crust:
- 1 ¾ cups 200g ground almonds / almond flour
- 7 tablespoon 100g butter, melted
- 1.5 tablespoon 20g coconut oil, melted
- 1.5 teaspoon 5g unsweetened cocoa powder
- 2 tablespoon 20g coconut flour
- 2 tablespoon erythritol
The Cheesecake Filling
- 2.2 lbs 1 kg full-fat curd cheese (twaróg) or cream cheese
- 4 large eggs
- 2 egg yolks
- 2.8 oz 80g / 2 packets sugar-free vanilla pudding mix (custard powder)
- 1 cup erythritol
- 7 oz 200g / 1 stick butter, melted and cooled
- 1 teaspoon vanilla paste
- 1 cup 150g fresh blueberries
The Topping
- 3.5 oz 100g dark chocolate (min. 85% cocoa)
- ½ cup 100ml heavy cream
Instrukcje
- Preheat your oven to 350°F (180°C). Line a 9-inch (24 cm) springform pan with parchment paper.
- In a bowl, mix ground almonds, coconut flour, cocoa, and erythritol. Add melted butter and coconut oil. Mix until it feels like wet sand.1 ¾ cups 200g ground almonds / almond flour, 7 tablespoon 100g butter, melted, 1.5 teaspoon 5g unsweetened cocoa powder, 2 tablespoon 20g coconut flour, 2 tablespoon erythritol, 1.5 tablespoon 20g coconut oil, melted
- Press the mixture firmly into the bottom of the pan. Bake for 10 minutes at 350°F (180°C). Remove and let it cool slightly. Reduce oven temperature to 320°F (160°C).
- In a large bowl, mix the cheese with erythritol and vanilla paste using a mixer on low speed.2.2 lbs 1 kg full-fat curd cheese (twaróg) or cream cheese, 1 cup erythritol, 1 teaspoon vanilla paste
- Add eggs one by one, then add the 2 yolks, mixing constantly on low speed.4 large eggs, 2 egg yolks
- Add the sugar-free vanilla pudding powder and mix briefly until combined.2.8 oz 80g / 2 packets sugar-free vanilla pudding mix (custard powder)
- Slowly pour in the melted (and cooled) butter while mixing on the lowest speed.7 oz 200g / 1 stick butter, melted and cooled
- Pour the filling over the crust and sprinkle with blueberries. Bake at 320°F (160°C) for 60 minutes. The center should be slightly jiggly.1 cup 150g fresh blueberries
- Do not remove the cheesecake immediately! Leave it in the oven with the door slightly ajar for 20 minutes. Then, let it cool at room temperature and refrigerate for at least 4 hours (ideally overnight).
- Heat the heavy cream (do not boil). Add broken chocolate pieces and stir until smooth. Let it thicken slightly before pouring over the chilled cheesecake.3.5 oz 100g dark chocolate (min. 85% cocoa), ½ cup 100ml heavy cream