Who doesn’t love cheesecake?
These sweet and creamy Keto blueberry cheesecake squares are enough to satisfy any sweet tooth craving. It is the perfect dessert to take to any dinner party.
With only a few simple steps you can bake up a batch of perfection to enjoy after any meal.
Keto Blueberry Cheesecake Squares
This keto friendly cheesecake is going to take us two steps, the first step, we’re going to make the crust, then bake that.
Secondly, we’ll make the cheesecake, add it to the completed crust and then bake the combination of the cheesecake and the crust together.
The crust in this recipe contains 193.2 calories, 15.29g fats, 3.34g net carbs, and 6.51 grams of protein.
Secondly, we’ll make the cheesecake, add it to the completed crust and then bake the combination of the cheesecake and the crust together.
The crust in this recipe contains 193.2 calories, 15.29g fats, 3.34g net carbs, and 6.51 grams of protein.
Servings 9 squares
Calories 358kcal
Ingredients
Keto Blueberry Cheesecake
- 2/3 cup coconut oil
- 8 large eggs 3 yolks, 5 whites
- 1/2 cup cream cheese, cubed
- 1 tsp vanilla
- 3 tsp stevia, granulated
- 1/2 tsp baking powder
- 1/2 cup blueberries, frozen
Keto Crust
- 1/2 cup almond flour
- 1/2 cup coconut flow
- 2 tablespoons psyllium husk powder
- 2 tablespoons coconut oil
- 2 large eggs
- 5 tablespoons ice cold water
- 1/4 teaspoon salt
Instructions
Keto Crust Directions
- Mix the dry ingredients together in a bowl: 1/2 cup almond flour, 1/2 cup coconut flour, 2 tablespoons of psyllium husk powder and 1/4 teaspoon of salt.
- Scramble the 2 large eggs in a small bowl or measuring cup and let them sit for a moment.
- Add 2 tablespoons of coconut oil to the dry ingredients and work it into the dry ingredient mix (your flours). You should have a good “sandy” consistency to the mixture.
- Add the eggs to the mixture in the bowl and mix in well.
- Add ice cold water until you reach a consistency where you can work with the dough, it should still look a bit sandy as you’re mixing, but if you use your hands, it should stick together.
- Knead the dough into a ball and let sit for 5 minutes.
- Form the ball of dough into a square and cut out 4-5 sections.
- Push the dough into a square pan and work it in. You want to dough to be relatively thin – you should have enough excess to create more keto desserts.
- Preheat oven to 320F. Line an 8” square pan with parchment paper.
- Once you’re done, par-cook the dough for 12-15 minutes at 350F.
Keto Blueberry Cheesecake
- In a large mixing bowl, add all ingredients except for the blueberries and blender together with an electric beater.
- Pour the mixture into the square pan with your cooked keto crust.
- Top the cheesecake mixture with frozen blueberries and allow them to sink slowly as it bakes.
- Bake for 25 minutes or until center is cooked.
- Allow the cheesecake to cool and cut into squares. Serve and enjoy!