Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray. You can also line the bottom with parchment paper for easier removal.
- In a medium bowl, combine the almond flour, powdered erythritol, and cinnamon (if using). Pour in the melted butter and stir with a fork until the mixture resembles coarse crumbs and is well combined.1.5 cups finely ground almond flour, 0.25 cup powdered erythritol or your preferred keto-friendly sweetener, 6 tablespoons unsalted butter, melted, 0.5 teaspoon cinnamon (optional, for added warmth)
- Pour the almond flour mixture into the prepared springform pan. Use the bottom of a glass or your fingers to firmly press the crumbs evenly across the bottom of the pan, creating a compact crust. Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, ensuring there are no lumps. This is a crucial step for a silky-smooth cheesecake.3 8-ounce blocks cream cheese, softened to room temperature
- Gradually add the powdered erythritol to the cream cheese, beating until well combined and smooth. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix once the eggs are added, as this can lead to cracks in your cheesecake.0.75 cup powdered erythritol or your preferred keto-friendly sweetener, 2 large eggs, at room temperature
- In a small bowl, whisk together the heavy cream, fresh lemon juice, lemon zest, and vanilla extract. With the mixer on low speed, gradually add this liquid mixture to the cream cheese batter until just combined.0.25 cup heavy cream, at room temperature, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest (from about 1 medium lemon), 0.5 teaspoon pure vanilla extract
- Gently fold in the fresh blueberries using a spatula, distributing them evenly throughout the filling. Try not to crush them too much.0.5 cup fresh blueberries
- Pour the cheesecake filling evenly over the cooled almond flour crust in the springform pan. Tap the pan gently on the counter a few times to release any air bubbles.
- Place the springform pan on a baking sheet (this will catch any potential leaks and make it easier to move). Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, but leave the oven door slightly ajar (you can prop it open with a wooden spoon). Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover the cheesecake tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set fully and for the flavors to meld.
- Once chilled, carefully run a knife around the edge of the cheesecake before releasing the sides of the springform pan. Garnish with fresh blueberries, sugar-free whipped cream, or extra lemon zest, if desired. Slice and enjoy your delicious Keto Lemon Blueberry Cheesecake!Optional Fresh blueberries, Optional A dollop of sugar-free whipped cream, Optional A sprinkle of lemon zest
Notes
Store leftovers tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 4-5 days. For longer storage, freeze portions for up to 2-3 months. Thaw overnight in the refrigerator.