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A Healthier Twist on Thanksgiving Desserts with Keto Blueberry Cheesecake

Keto Thanksgiving: Dessert

Keto Blueberry Cheesecake

As Thanksgiving approaches, the thought of savory feasts and mouthwatering desserts fills the air with anticipation. While many of us look forward to traditional dishes and sweet treats during this holiday, those following a keto lifestyle may wonder how they can join in the celebration without sacrificing their dietary choices. The answer? A decadent Keto Blueberry Cheesecake that will leave your taste buds singing and your health goals intact.

This Keto Blueberry Cheesecake is a revelation, combining the rich and creamy goodness of traditional cheesecake with the delightful sweetness of blueberries, all while staying low in carbs. It’s a game-changer for anyone on a ketogenic diet or simply looking for a healthier dessert option.

Recipe Overview:

  • Course: Dessert
  • Cuisine: American
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 10 slices
  • Calories per Serving: 534 kcal

 

Ingredients:

Keto Cheesecake Crust:

Keto Cheesecake Filling:

  • 1 cup fresh blueberries, pureed in the food processor
  • 1 cup fresh blueberries, whole
  • 32 oz cream cheese, softened to room temperature
  • 8 oz sour cream, also at room temperature
  • 8 oz heavy cream
  • 1 ¼ cup Swerve Granular Sugar (a sugar substitute)
  • 3 large eggs
  • 2 teaspoons Vanilla extract

Sugar-Free Blueberry Sauce:

Instructions:

Preheat your oven to 300 degrees Fahrenheit and place the top rack in the middle of the oven.

Keto Cheesecake Crust:

  1. Prepare a 10-inch springform pan by wrapping the outside with foil to prevent water leakage. Spray the inside with baking spray and set aside.
  2. Combine all the crust ingredients in a large bowl and stir until fully combined.
  3. Press the crust mixture into the prepared springform pan, lining the sides about 1 inch up. Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:

  1. Ensure all the filling ingredients are at room temperature.
  2. Using a stand mixer or hand mixer in a large bowl, beat the cream cheese until light and fluffy.
  3. Add sour cream and heavy cream, continuing to beat.
  4. Incorporate the sweetener until well combined and creamy.
  5. Add the vanilla extract and eggs one at a time, avoiding over-mixing.
  6. Add the blueberry puree and fold in the whole blueberries with a spatula.
  7. Pour the cheesecake filling into the prepared crust.

Baking:

  1. Place the springform pan in a larger roasting pan, adding hot water to it. Fill the roasting pan about halfway up the sides of the springform pan.
  2. Transfer to the preheated oven.
  3. Bake for 1 to 1 hour and 20 minutes, or until the cheesecake only slightly jiggles in the center.
  4. Turn off the oven but leave the cheesecake inside with the door slightly open for an hour.
  5. Transfer the cheesecake to a cooling rack, remove the foil, and run a butter knife around the edges to prevent sticking.
  6. Cool for another 2 hours, then transfer to the fridge to chill for 5-6 hours or preferably overnight.

Sugar-Free Blueberry Sauce:

  1. In a medium saucepan over medium heat, add the blueberries.
  2. Combine water, lemon juice, lemon zest, and sweetener.
  3. Stir and simmer for 4-5 minutes, crushing a few berries.

Serving:

Slice the cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.

Nutrition Facts (per serving):

  • Calories: 534
  • Fat: 45g
  • Saturated Fat: 25g
  • Cholesterol: 133mg
  • Sodium: 558mg
  • Potassium: 419mg
  • Carbohydrates: 22g (net carbs: 17g)
  • Fiber: 5g
  • Sugar: 11g
  • Protein: 15g
  • Vitamins and minerals: A, C, Calcium, Iron

 

In summary, this Keto Blueberry Cheesecake is the perfect way to enjoy a mouthwatering dessert while staying true to your keto lifestyle. It’s a delightful addition to your Thanksgiving feast, offering a guilt-free, low-carb alternative that will leave everyone at the table asking for seconds. So, go ahead, indulge, and celebrate this Thanksgiving with a slice of this heavenly creation!

Keto Blueberry Cheesecake
Yield: 10 slices

Keto Thanksgiving: Keto Blueberry Cheesecake Recipe

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

  • Keto Cheesecake Crust:
  • Baking spray for the pan
  • 1 1/2 cups almond flour
  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup Swerve Granular Sugar (a sugar substitute)
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • Keto Cheesecake Filling:
  • 1 cup fresh blueberries, pureed in the food processor
  • 1 cup fresh blueberries, whole
  • 32 oz cream cheese, softened to room temperature
  • 8 oz sour cream, also at room temperature
  • 8 oz heavy cream
  • 1 ¼ cup Swerve Granular Sugar (a sugar substitute)
  • 3 large eggs
  • 2 teaspoons Vanilla extract
  • Sugar-Free Blueberry Sauce:
  • 1 1/2 cups blueberries
  • 1/4 cup water
  • 1/4 cup Swerve Granular Sugar (a sugar substitute)
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest

Instructions

Preheat your oven to 300 degrees Fahrenheit and place the top rack in the middle of the oven.

    Keto Cheesecake Crust:

  1. Prepare a 10-inch springform pan by wrapping the outside with foil to prevent water leakage.
  2. Spray the inside with baking spray and set aside.
  3. Combine all the crust ingredients in a large bowl and stir until fully combined.
  4. Press the crust mixture into the prepared springform pan, lining the sides about 1 inch up. Refrigerate for at least 20 minutes.

    Keto Cheesecake Filling:
  1. Ensure all the filling ingredients are at room temperature.
  2. Using a stand mixer or hand mixer in a large bowl, beat the cream cheese until light and fluffy.
  3. Add sour cream and heavy cream, continuing to beat.
  4. Incorporate the sweetener until well combined and creamy.
  5. Add the vanilla extract and eggs one at a time, avoiding over-mixing.
  6. Add the blueberry puree and fold in the whole blueberries with a spatula.
  7. Pour the cheesecake filling into the prepared crust.

    Baking:
  1. Place the springform pan in a larger roasting pan, adding hot water to it.
  2. Fill the roasting pan about halfway up the sides of the springform pan.
    Transfer to the preheated oven.
  3. Bake for 1 to 1 hour and 20 minutes, or until the cheesecake only slightly jiggles in the center.
  4. Turn off the oven but leave the cheesecake inside with the door slightly open for an hour.
  5. Transfer the cheesecake to a cooling rack, remove the foil, and run a butter knife around the edges to prevent sticking.
  6. Cool for another 2 hours, then transfer to the fridge to chill for 5-6 hours or preferably overnight.

    Sugar-Free Blueberry Sauce:

    In a medium saucepan over medium heat, add the blueberries.
    Combine water, lemon juice, lemon zest, and sweetener.
    Stir and simmer for 4-5 minutes, crushing a few berries.

Nutrition Information

Yield

10

Amount Per Serving Calories 534Total Fat 45gSaturated Fat 25gCholesterol 133mgSodium 558mgCarbohydrates 22gFiber 5gSugar 11gProtein 15g

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