This keto blueberry cheesecake recipe features a buttery almond flour crust, a rich and creamy cheesecake filling, and a homemade sugar free blueberry topping. With only 5.7 grams of net carbs per slice, it is a beautiful low carb dessert that tastes every bit as indulgent as traditional cheesecake.
Unlike many keto blueberry cheesecakes you will find online, this is a classic baked cheesecake. Baking it gently in a water bath helps give the filling its smooth, creamy texture while reducing the chance of cracks.
The blueberry topping can be made with fresh or frozen blueberries, making this a dessert you can enjoy any time of year. The finished cheesecake is also gluten free and completely sugar free.
If you enjoy keto cheesecake, be sure to visit our collection of Keto Cheesecakes for even more flavors and styles.
Why You'll Love This Keto Blueberry Cheesecake
- Rich and creamy: Full-fat cream cheese and sour cream give this baked cheesecake its smooth, classic texture.
- Homemade blueberry topping: The sugar free blueberry sauce can be prepared with fresh or frozen blueberries.
- Gluten free almond flour crust: A buttery almond flour crust replaces the traditional graham cracker crust.
- Only 5.7g net carbs per serving: You get all the flavor of blueberry cheesecake without the traditional sugar-loaded filling.
- Great for making ahead: Cheesecake benefits from plenty of chilling time, making this an excellent dessert to prepare before a holiday, dinner party, or family gathering.
- Classic baked cheesecake: A water bath helps the cheesecake bake gently and evenly for a creamy center with less chance of cracking.
Ingredients Needed for keto blueberry cheesecake
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Note that the full printable recipe card is at the bottom of the page, along with the nutritional facts.
This keto-friendly blueberry cheesecake uses a few essential ingredients that are staples in every keto kitchen.
- Almond flour: Use finely milled almond flour rather than coarse almond meal for the best crust texture.
- Unsalted butter
- Sugar-substitute (monk fruit sweetener is my personal preference)
- Full fat cream cheese: Use block-style full-fat cream cheese and allow it to come to room temperature before mixing. Avoid whipped or reduced-fat cream cheese because it can change the texture of the cheesecake.
- Sour cream: Sour cream gives the filling added richness and helps produce that smooth cheesecake texture.
- Eggs, room temperature
- Vanilla extract or lemon extract
- Blueberries: Fresh or frozen blueberries both work for the sugar free blueberry topping. Frozen berries do not need to be thawed before making the sauce.
- Lemon juice: A small amount of lemon juice brightens the blueberry flavor without turning this into a lemon cheesecake.
Materials Needed To Make A Keto Cheesecake
In order to make a successful low-carb cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools.
Perhaps the only thing you may not have is the 9-inch springform pan.
- Springform pan
- Large roasting pan for the bain-marie.
- Electric mixer, stand-up or handheld
- Rubber spatula
- Mixing bowls
This is a baked keto blueberry cheesecake rather than a no-bake cheesecake. The filling is baked slowly in a water bath, then thoroughly chilled before the sugar free blueberry topping is added.
How To Make This Keto Blueberry Cheesecake
There is nothing complicated about this low-carb blueberry cheesecake, I promise. So let's get started!
Make The Almond Flour Crust
To make a keto almond flour crust, start by preheating the oven to 350 degrees and lightly greasing the bottom of a 9-inch springform pan.
Melt ½ cup of butter and set it aside. In a medium-sized bowl, combine 2 cups of almond flour, sugar substitute, and sea salt.
Add the melted butter and mix until fully incorporated. Press the almond mixture evenly into the bottom of the springform pan using the bottom of a glass cup.
Bake the crust in the preheated oven for 20-25 minutes until lightly browned, then allow it to cool completely before adding the cheesecake batter.
Prepare The Cheesecake Filling
For the keto cheesecake filling, allow 32 ounces of cream cheese and four large eggs to come to room temperature for at least one hour.
Preheat the oven to 325 degrees. In a large stand-up mixer or a large mixing bowl with an electric handheld mixer, beat the softened cream cheese and sugar substitute at a high setting until well incorporated.
Then, reduce the mixer's speed to medium-low and add the four large eggs one at a time, stopping to scrape the bowl at least two times to ensure the batter is mixed correctly.
Add vanilla or lemon extract, sea salt, and 16 ounces of full-fat sour cream, and combine the cream cheese mixture until the cheesecake batter is fully incorporated and velvety smooth, which may take about 5 minutes.
Lightly grease the sides of the springform pan with the baked almond crust, then pour the combined cheesecake batter into the cooled almond crust and evenly spread the top with an offset spatula.
Why Use A Water Bath For Keto Cheesecake?
You'll be using a water bath, better known as a bain-marie, to make this cheesecake. Some cheesecake recipes don't call for it, but if what you want is a dense, creamy texture, I recommend you do.
By using a bain-marie to make your keto cheesecake, you further ensure that your cheesecake doesn't crack on the surface. This is because this method allows your cheesecake to cook evenly by using steam instead of direct heat to cook the batter.
Prepare The Water Bath
- Place a large kettle of water on your stove and allow the water to boil.
- While the water boils, securely wrap the bottom and sides of the outside of your springform pan with heavy-duty aluminum foil. Allow the foil to go at least ¾ of the way up the sides. Personally, I like taking the foil to the top just to be safe.
- Place your prepared and filled springform pan into a large roasting pan. The pan needs to be large enough to easily accommodate a 9-inch springform pan.
- Once the cheesecake has been placed in the oven inside the roasting pan, fill your pan with boiling water. Please don't attempt to add the water to the pan outside the oven and risk getting burned when trying to move it to the oven. Then, after it's in the middle rack of your oven, place enough water to come about halfway up the sides of the springform pan.
Bake And Cool The Cheesecake
Bake your cheesecake for 60-70 minutes or until it is set around the edges, yet the center diameter still jiggles when gently moved.
Be sure not to overbake your cheesecake. Remember it will continue to set as it cools.
Once the cheesecake is baked allow it to cool in the oven for one hour in the oven with the door slightly ajar.
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Afterwards, place the cheesecake on a cooling rack and allow it to cool another hour on the kitchen counter before storing in the refrigerator.
Make The Sugar Free Blueberry Topping
To make your keto blueberry topping, bring the water, lemon juice, and sugar substitute to a boil in a medium-sized pan over medium-high heat.
Then once the water has boiled, add the blueberries and cook for 10-15 minutes stirring periodically. The sauce will be ready once blueberries pop and the sauce thickens.
Chill And Serve
Once the cheesecake has had time to cool on the kitchen counter, you will wrap the cheesecake with cling wrap and chill the cheesecake for a minimum of twelve hours.
After it has cooled in the refrigerator, you can unwrap the cheesecake and spread the topping over the top of the cheesecake and serve.
Sugar Substitute Options For Blueberry Keto Cheesecake
When it comes to choosing which sugar substitute to use for this sugar-free blueberry cheesecake, I have several options for you.
My number one choice is Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I've found in the market.
Having said that, I'm also partial to the brand Swerve, which is an erythritol blend.
Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar. Personally, I wouldn't say I like using stevia because I am sensitive to the aftertaste.
But if that's not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cheesecake recipe.
However, if you go this route, you will want to use half the amount called for in this recipe since it's much sweeter.
Lastly, if you can't easily find a more natural sugar substitute, you can also use Splenda with great success.
Tips On Making A Great Keto Blueberry Cheesecake
First and foremost, make sure you are only using full-fat cream cheese when making a keto cheesecake. Using a cream cheese that has been whipped for airiness or that is low in fat, will not produce good results.
The fat in cream cheese ensures that your keto cheesecake texture is rich and creamy. Be sure to use only cream cheese that is solid and comes in blocks.
Just like traditional cheesecake recipes call for softened cream cheese, you want the same thing when making a keto creamy cheesecake.
If your cream cheese is too cold when you begin to mix your batter, it will not blend well and be lumpy. By the same token, if your eggs are too cold, they won't easily incorporate into the batter.
So, make sure you give yourself enough time when attempting to make a low-carb cheesecake.
It's important not to overbake your keto cheesecake so the texture does not become crumbly and cracks do not form on the surface.
This low-carb cheesecake will bake for 60-70 minutes in a 325-degree oven. And since you will be making the almond crust first in a 350-degree oven, ensure the oven has had time to reduce in temperature before proceeding.
How To Store Your Cheesecake
You can store your cheesecake in the refrigerator in an airtight container for up to 5 days. If you are wondering if you can freeze this cheesecake, you can.
This cheesecake can be cut into single servings or frozen whole. Wrap it well in cling wrap and then foil.
Freeze up to 1 month for best flavor, up to 2 months max. Thaw your cheesecake in the refrigerator or on the kitchen counter.
Are Blueberries Keto-Friendly?
This keto-friendly cheesecake features a sugar-free blueberry sauce. The sauce is made easily with fresh or frozen blueberries. If you decide to use frozen blueberries, there is no need to defrost them.
When it comes to a keto lifestyle, your fruit choices are pretty limited. The natural sugar in fruits also makes them high in carbs.
And when you have foods that are too high in carbohydrates you can be kicked out of ketosis. Berries are part of the limited list of keto-allowed fruits since they are among the lowest in sugar.
Because blueberries are rich antioxidant gems, we personally give a nod in their direction. Something else to take into consideration is to aim to have your berries when they are in season. This way, you maximize their nutritional value.
Frequently Asked Questions
Yes. You can make the sugar free blueberry topping with fresh or frozen blueberries. If using frozen blueberries, there is no need to thaw them first. Simply add them to the saucepan as directed and cook until the berries begin to burst and the sauce thickens.
For this recipe, I recommend using a water bath. The gentle, moist heat helps the cheesecake bake more evenly and reduces the chance of the surface cracking. Be sure to wrap the springform pan securely with heavy-duty aluminum foil before placing it in the roasting pan.
After baking, allow the cheesecake to cool for one hour in the turned-off oven with the door slightly open, followed by another hour at room temperature. Then refrigerate it for at least 12 hours before serving. This long chilling period allows the cheesecake to fully set and develop the best texture.
Yes. For the best results, freeze the cheesecake well wrapped and thaw it in the refrigerator before serving. If possible, freeze the cheesecake and blueberry topping separately, then add the topping once the cheesecake has thawed.
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Keto Blueberry Cheesecake
This keto blueberry cheesecake is rich, creamy, and topped with a homemade sugar free blueberry sauce. A buttery almond flour crust and smooth cheesecake filling make this low carb blueberry cheesecake a beautiful dessert for gatherings, holidays, or whenever you want a classic baked cheesecake without the sugar. Gluten free and just 5.7g net carbs per slice!
Ingredients
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- ½ cup of melted unsalted butter
- ½ cup granulated sugar substitute
- ½ teaspoon of sea salt
Keto Cheesecake
- 32 ounces (4 blocks) of full-fat cream cheese
- 1 ½ cups granulated sugar substitute
- 4 large eggs, room temperature
- 1 teaspoon of vanilla extract or lemon extract
- ¼ teaspoon of sea salt
- 16 ounces of full-fat sour cream ( 2 cups)
Keto Blueberry Sauce
- 12 ounces of fresh or frozen blueberries
- ½ cup granulated sugar-substitute
- ½ cup of water
- 1 tablespoon of fresh lemon juice
Instructions
Keto Almond Flour Crust
- Preheat the oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan.
- Melt ½ cup of butter and set it aside.
- In a medium-sized bowl, add 2 cups of almond flour, sugar substitute, and sea salt and combine the dry ingredients well.
- Add the melted butter and combine the mixture until fully incorporated. Mix with a wooden spoon or spatula.
- Once combined, add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly into the pan.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
Keto Cheesecake
- Allow 32 ounces of cream cheese and four large eggs to come to room temperature for at least one hour.
- Preheat oven to 325 degrees.
- In a large stand-up mixer or a large mixing bowl, using an electric handheld mixer, beat softened cream cheese and sugar substitute at a high setting until well incorporated.
- Next, reduce the mixer's speed to a medium-low setting and add the four large eggs one at a time. Stop and scrape the bowl at least two times to ensure the batter is mixed correctly.
- Then add vanilla extract, sea salt, and the 16 ounces of full-fat sour cream. Combine the mixture until the cheesecake batter is fully incorporated and velvety smooth. This may take about 5 minutes. Make sure you stop and scrape the bowl several times during this process.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Pour the combined cheesecake batter into the cooled almond crust. Using an offset spatula, evenly spread the top of the cheesecake batter.
Bain-Marie
- Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so, I lay one piece of aluminum foil vertically and then stack another piece of foil horizontally. I then bring up the foil up the sides of the pan making sure the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake your cheesecake for 60-70 minutes until it is set around the edges, yet the center diameter (about 2 inches) still jiggles when you slightly move your pan.
- Do not overbake your cheesecake. It will continue to set as it cools.
- After the cheesecake is baked, allow it to cool in the oven for one hour with the oven door slightly ajar.
- Then place your cheesecake on a cooling rack and allow the cheesecake to further cool on the kitchen counter for at least another 60 minutes. It's key that the cheesecake is completely cool before storing in the refrigerator.
Keto Blueberry Topping
- While the cheesecake bakes, make your blueberry topping.
- Bring the water, lemon juice, and sugar substitute to a boil in a medium-sized saucepan over medium-high heat.
- Then, add the blueberries (fresh or frozen) and cook for 10-15 minutes. Stir the sauce periodically as it cooks. You'll know the sauce is ready when the blueberries pop and the sauce thickens.
Serving
- Once your cheesecake has cooled on the kitchen counter, carefully wrap it with plastic cling wrap and allow it to fully cool for at least 12 hours and up to 36 hours before serving. This ensures that the cheesecake has had the opportunity to age and that the flavors meld perfectly.
- Lastly, spread the blueberry topping evenly over the cheesecake. Optionally, you can add ½ cup of fresh blueberries to the cheesecake.
- At this point, you can freeze the cheesecake already with the topping or separately if you so desire. However, for best results I would freeze the sauce and cheesecake seperately and once both have thawed then top the cheesecake.
- Store the leftovers in the refrigerator for up to 5 days or freeze it up to 1 month for best flavor, up to 2 months max.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 545Total Fat: 49.5gSaturated Fat: 26.7gCholesterol: 165mgSodium: 289mgCarbohydrates: 6.8gNet Carbohydrates: 5.7gFiber: 1.1gSugar: 1gProtein: 12g
Tammy R says
Absolutely fabulous cheesecake recipe!! I made over the course of a few days to make a little easier. The crust first. Then the cheesecake filling and bake another day. Then the blueberry sauce the next day while the cheesecake cooled. Be sure to allow plenty of time for the baked cheesecake to cool!
Question: how could I adjust this crust recipe to make it a chocolate crust?
Hilda Solares says
Hi Tammy, I answered you in hte previous comment. So thrilled you enjoyed the recipe.
Tammy says
OMGoodness! This cheesecake is so rich, velvety and delicious. Might you have any suggestions for converting the crust recipe into a chocolate crust?
Thank you for an awesome recipe!
Hilda Solares says
Hi Tammy, so happy to hear that you enjoyed the cheesecake recipe. I think you can easily convert the crust to chocolate by removing 2 tablespoons of the almond flour and adding cocoa baking powder in it's place. Let me know how it goes.
Denise says
Is all the sugar subsitutes used in the recipe granulated?
Hilda Solares says
Hi Denise, It is all granulated. I've not tested using a powdered sweetener. If you decide to try, you will need to reduce the amount of sweetener by half since it is doubly sweet.