Low Carb Blueberry Cheesecake

This low carb blueberry cheesecake is an wonderful compliment to any meal for dessert.  The taste will satisfy your sweet tooth and the consistency is perfect.  It's a fan favorite and definitely a low carb kid win in our family.

Crust Ingredients
  • ⅛ tsp salt
  • ¼ cup Swerve confectioners
  • ¼ tsp baking powder
  • ¼ tsp cinnamon
  • ¾ cup almond flour
  • 1 egg
  • 1 tbsp butter
  • 1 tbsp coconut oil

Filling Ingredients
  • 1 egg
  • 1/2 tsp vanilla
  • 1/4 cup sour cream
  • 12 oz cream cheese
  • 3/4 cup erythritol granulated

Streusel Topping
  • 2 tbsp butter
  • 2 tbsp Swerve confectioners
  • 2/3 cup almond flour

Blueberry Topping
  • 3/4 cup blueberries

Low Carb Blueberry Cheesecake

Crust Instructions
  1. Mix all the dry ingredients in a bowl together first, and then add melted butter and coconut oil to that mix and stir to incorporate well. Lastly, add the egg and combine well. Use this mixture to press into the bottom of a 9×9 Pyrex baking dish. Make sure the crust mixture is evenly pressed into the dish and is consistent thickness so that it will bake evenly. Bake for 325 degrees in a pre-heated oven for 25-30 minutes. Longer if you want a more crisp crust.
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