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INGREDIENTS FOR THE CRUST

Almond flour = 180 g / 1 1/2 cups (You can also use any ground nuts)

Melted Butter = 50 g / 3 1/4 tbsp (Salted or unsalted is fine)

Monk fruit = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)

INGREDIENTS FOR THE CHEESECAKE

Cream Cheese (softened) = 450 g / 2 cups (I used Philadelphia Original Cream Cheese)

Unsweetened Greek Yogurt = 80 g / 1/3 cup (OR sour cream)

Whole Eggs = 2 large

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener)

Vanilla extract = 1 tsp

Fresh Blueberries = 150 g / 1 cup (Wash and dried)

(Note: As an option, you can add 1/2 to 1 tsp of xanthan gum if you prefer the cheesecake texture to be firmer)

INGREDIENTS FOR THE TOPPING

Fresh Blueberries = 300 g / 2 cups (You can reduce the number of blueberries to cut down on the carb content)

Monk fruit = 50 g / 1/4 cup

Cold Water = 40 ml / 2 3/4 tbsp

Fresh lemon juice = 1 tbsp

Butter = 14 g / 1 tbsp (Salted or unsalted is fine)

Xanthan Gum = 1/4 tsp

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 325F or 160C.

3. In a bowl, add the almond flour, monk fruit and mix to combine. Then add the melted butter and mix until crumbly. Even though it looks crumbly but when you squeeze it, it will look like a firm dough. Transfer into a 7-inch (18 cm) springform pan, greased and lined with parchment paper at the bottom. You can also use an 8-inch (20 cm) springform pan in which case, the cheesecake will be slightly flatter. Use your hands to spread the dough evenly. It should cover the sides of the pan slightly. Baking the crust is optional. I prefer to bake it for only 10 minutes at 350F or 180C so that the crust is drier. But it is totally up to you. Set aside.

4. In another bowl, add the softened cream cheese and use a spatula to mix until creamy. Then add the sweetener and mix to combine. Switch to a whisk and mix until smooth and creamy. You can use a handheld whisk or stand mixer but there will be more cleaning to do.

5. Add the yogurt and vanilla extract and whisk to combine.

6. Add the eggs one at a time and whisk to combine.

7. Finally, add the fresh blueberries and use a spatula to mix until well combined.

8. Pour the batter onto the crust and spread evenly.

9. Bake at 325F or 160C for 35 to 40 minutes. It is done when the top feels slightly springy and firm.

10. Let the cheesecake come to room temperature then wrap with foil (do not remove the pan) and chill for at least 6 hours or preferably overnight.

11. Just before serving, make the blueberry topping. In a small pan, add the sweetener, xanthan gum, water and whisk until dissolved. Then add half the blueberries, lemon juice and stir constantly until it becomes a thick and jammy consistency. Cook over a low to medium heat.

12. Remove pan from heat, add the balance of blueberries, butter and stir until the butter is dissolved. Transfer into a bowl and chill until it gets to room temperature or slightly cooler is fine too.

13. Remove the foil from the cheesecake (do not remove the pan yet). Spoon the blueberry topping onto the surface of the cheesecake then remove the pan.

14. Serve immediately or you can chill it for a while before serving.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 9 g

Dietary Fiber = 2.1 g

Net Carb = 6.9 g

Calories = 260

Total Fat = 22.3 g

Protein = 6.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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