NO BAKE KETO BLUEBERRY CHEESECAKE
A low carb dessert that perfect to serve for the holidays or any day for dessert! No one will even think it’s low carb!
Servings 12
Calories 380kcal
Ingredients
- 1 cup almond flour
- Half of .25 ounce unflavored gelatin packet
- 1 oz softened cream cheese
- 1 tbsp heavy cream
- 4 tbsp butter
- 1/3 cup stevia
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/8 tsp salt
LOW CARB CHEESECAKE FILLING
- 25 oz unflavored gelatin packet
- 2/3 cups heavy cream
- 16 oz cream cheese, softened
- 1 1/4 cups stevia
- 1 1/4 lemon juice
- 2 tsp vanilla extract
- 1 1/4 cup fresh or frozen blueberries, mashed
Instructions
- Line a 8-inch diameter springform pan with 2 layers of plastic wrap allowing 3 to 4 inches to overlap the top all the way around. The plastic will make separating the cheesecake from the pan simple.
- Make the crust first. Mix the gelatin with the almond flour and then add the stevia powder and salt. Drop in the softened cream cheese, heavy cream, shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients to form a loose dough. You may find it easier to do this with your fingers. Press the dough into the bottom of the pan, evenly.
- **You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.
- For the filling, combine the gelatin and heavy cream and add it to the softened cream cheese. Add the stevia powder, vanilla extract, and lemon juice and stir until everything is well mixed and no lumps or clumps exist.
- Stir in mashed blueberries into the cheese mixture. Spoon this mixture into the pan over the crust and smooth it with a spatula. with plastic and refrigerate until everything is firm which takes about 2 hours. Letting the cheesecake refrigerate for longer periods allows for flavors to mingle.
- Remove the cheesecake out from the springform and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with whole blueberries.
Notes
Calories: 380
Net Carbs: 7 Net Carbs Per Serving
Net Carbs: 7 Net Carbs Per Serving