With a creamy base, buttery crust, and sweet berry topping, this keto berry cheesecake is a delicious way to enjoy fruity flavor in a creamy treat. Similar to my sugar-free strawberry cheesecake, this low carb keto blueberry cheesecake recipe uses whole fruit on top of the filling for a stunning presentation. Even your non-keto friends and family will love this keto dessert and they’ll never guess that it’s low carb. This recipe is based on the best low carb cheesecake I’ve ever made – it has won awards and has hundreds of 5-star reviews. For those of you that like a fruity twist, this version transforms it into a keto berry cheesecake.
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto blueberry cheesecake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. For a smooth and sweet filling and blueberry sauce, Besti Powdered Monk Fruit Allulose Blend creates perfect results every time. Since it dissolves and stays dissolved (unlike many monk fruit sweetener options that become gritty), every bite is smooth, sweet, and authentic… with 0 added net carbs.
Almond Flour Crust:
Wholesome Yum Blanched Almond Flour – Its fine grind and neutral flavor makes this flour a natural fit for a buttery cheesecake crust. Substituting coconut flour 1:1 won’t work, as the crust will be too dry. If you need other crust options without almond flour, check the alternatives in my main keto cheesecake post here.Butter – I use grass-fed butter, but use whichever unsalted variety you prefer. This recipe uses melted butter, and it’s easiest to measure it solid (using the notches on the package) before melting. Coconut oil is also fine to substitute.Besti Monk Fruit Allulose Blend – Adds a touch of just-like-sugar sweetness to the crust. Other granulated sugar substitutes should work fine here.Vanilla Extract – For flavor.
Blueberry Filling:
Blueberries – You can use fresh or frozen berries.Besti Powdered Monk Fruit Allulose Blend – Dissolves easily into the sauce and tastes just like powdered sugar! Other powdered sweeteners will work, but the texture may be gritty if it’s not an allulose-based sweetener.Lemon Zest – Helps brighten the flavor of the sauce. Use fresh zest, since we’ll also use fresh lemon in the filling.
Cheesecake Filling:
Cream Cheese – I use full fat cream cheese, but any variety will work.Besti Powdered Monk Fruit Allulose Blend – Makes a super smooth low carb cheesecake filling — never gritty. Other powdered sweeteners will work, but the texture may be gritty if it’s not an allulose-based sweetener.Eggs – Use whole, large eggs. Substitutes won’t work here.Lemon Juice – This just balances the flavor, but the amount is not enough to make it taste lemon-y. Bottled lemon juice will work, but fresh lemon juice is preferred since the blueberry topping uses fresh zest.Vanilla Extract – For a classic vanilla cheesecake flavor.
How To Make Keto Blueberry Cheesecake
This section shows how to make sugar-free blueberry cheesecake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Other kinds of berries, such as blackberries or raspberries, will also work for the sauce.
Storage Instructions
Store: Keep low carb blueberry cheesecake leftovers covered in the fridge for 3-5 days.Freeze: For best results, freeze cheesecake and sauce separately. Freeze whole cake or slices uncovered until solid, then wrap with plastic wrap followed by foil to prevent freezer burn. Pour sauce into an airtight container or freezer bag. Freeze for 2-3 months. Thaw in the refrigerator before assembling and serving.
More Keto Cheesecake Recipes
Cheesecake is one of my favorite keto dessert recipes, so I created lots of ways to make it! Try these recipes next. Too high speed will introduce air bubbles, which we don’t want. This recipe has a few blueberries in the filling and then a blueberry sauce on top. If you prefer, you can make the blueberry sauce below and swirl some of it into the filling in the pan before baking instead. To do this, wrap the bottom and sides of the pan in aluminum foil. Place the wrapped pan into a baking dish with tall sides and pour warm water into the outer pan, going halfway up the sides of the springform pan. Then, bake as directed. If you do, it will be dry, overcooked, and may crack. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
