I guess it’s time to find another excuse to celebrate! Did you know that this Friday is national cheesecake day? Honestly, before I began sharing my low carb recipes I had no idea that foods had national days dedicated to them. But hey, why not? Especially if it challenges me to create a healthy low carb ketogenic option.I thought I would showcase the blueberry in this recipe. After all they are all over the place now. From farmer’s markets to grocery stores you can find blueberries everywhere in the summer.
Here’s something to keep in mind when buying blueberries, they should always be organic. Why? Well according to the Environmental Working Group, blueberries ranked 14 out of 48 for the level of pesticide residue they contained. It simply means they are among the most contaminated fruits we consume. Trader Joe’s had a lovely display of blueberries this weekend, and made choosing organic a feasible option.
I wish I could tell you that all our food is organic, but little by little I am making more of a concerted effort to choose organic whenever possible. Sure it’s more expensive but knowing that some foods are highly contaminated makes the decision easier. Thankfully, more grocery stores are offering organic choices and it’s causing the prices to drop as the consumer makes more of a demand for them.
Now to the low carb cheesecake. I must confess that I love cheesecakes and it was the very first dessert I converted to low carb. When Randy and I first started eating this way, our only option for a sweet treat were Atkin bars. The problem is that these bars are not low enough in carbs and they are loaded with all sorts of things we steer clear of, like soy protein and other chemicals I can’t even pronounce.
When we discovered that Cheesecake Factory had a low carb option we were sold. In fact, we even purchased an entire cheesecake once for the family to enjoy. Unfortunately, that was too pricey of a decision for us. However, that low carb cheesecake is what inspired me to fiddle in my kitchen until I came up with my own. Call it beginners luck or fate, but my first try produced a fantastic low carb option.
Now, I am sure it didn’t hurt that I had been making regular cheesecakes for years, but nonetheless I was hooked. That first winning recipe encouraged me to keep making other low carb treats to make eating this way a lifestyle. Clearly you can see why cheesecakes have a special place in my heart. So let the celebration begin!
Today’s recipe is a lovely marriage between the seasonal blueberry and the creaminess of cheesecake. Enjoy in good health!
Low Carb Blueberry Cheesecake
Almond Crust Ingredients
1 stick of butter
1 cup almond flour
½ cup of sugar substitute
¼ teaspoon of salt
In a large stand up mixer add the butter, sugar substitute and mix until fully incorporated. Next add the almond flour and salt.
Spread the low carb cookie crust in a cheesecake spring pan. Bake in a 350 degree oven for 20 to 25 minutes until crust is fully cooked. Allow to cool.
Low Carb Blueberry Cheesecake Batter
2 8 ounce packages of cream cheese (softened)
1 ½ cups of sugar substitute (I use Swerve)
1 teaspoon of vanilla extract
2 cups of fresh organic blueberries
Pre-heat oven 325
In a large standup mixer add the softened cream cheese to the sugar substitute and mix until light and fluffy. Next add the four eggs one at a time. Lastly, stir in the blueberries and vanilla extract.
Pour the cheesecake batter into the almond crust and bake for 1 hour at 325 degrees or until a tooth pick inserted comes out clean. (Note an important step that cannot be rushed is to allow your cheesecake to age for a full 24 hours before eating. This is the key to a great cheesecake)
Sour Cream Topping
½ cup of sour cream
1 tablespoon of sugar substitute
Combine the sour cream and sugar substitute and spread over top of the cheese cake once it has aged overnight in the fridge.
2 ½ cups of fresh blueberries
3 tablespoons of sugar substitute
¾ cup of water
½ teaspoon of lemon extract
1 tablespoon of butter
In a small saucepan add all the ingredients and cook on low-medium heat until the sauce reduces by half. Make sure to mix while cooking.
Allow sauce to cool completely and then store in the refrigerator.
Drizzle the blueberry sauce over the cheesecake before serving.
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