Keto Blueberry Cheesecake

Indulge in a creamy and decadent keto blueberry cheesecake thats bursting with flavor. This low-carb dessert is perfect for satisfying your sweet cravings without derailing your ketogenic diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol sweetener
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• 1/4 cup powdered erythritol sweetener for topping

Instructions:

Turn on the oven and heat it up to 325F 160C

Melted butter, 1/4 cup of powdered erythritol sweetener, and almond flour should all be mixed together in a bowl

Mix until you get a dough

To make the crust, press the dough into the bottom of a 9-inch springform pan that has been greased

To make it smooth, mix cream cheese and 1/2 cup of powdered erythritol sweetener in a different bowl

Add the eggs one at a time, making sure to beat well after each one

Add vanilla extract and stir

Slowly mix in the blueberries and lemon zest

Put the mix on top of the crust in the springform pan

Put it in the oven for 40 to 45 minutes, or until the middle is almost set

Take it out of the oven and let it cool all the way down

Put it in the fridge for at least four hours or overnight

Before serving, sprinkle 1/4 cup of powdered erythritol sugar on top

Cut it up and serve it cold

Have fun