Keto Blueberry Cheesecake Squares

This Friday I bought several boxes of fresh blueberries on sale. To diversify and try something new, I incorporated the fresh blueberries into a dessert. Also, my new square baking tray is so comfortable that I had to use it to make a cheesecake with a blueberry topping. In this recipe, for the base crust, I used a similar crust as for my lemon bars just with a different sweetener. The cheese filling is a twist of my keto cheesecake. And the blueberry topping is just fresh blueberries blended with a low carb sweetener, stevia.

Usually, the cheesecake should rest a few hours or overnight in the fridge to settle, but my husband could not wait and was nagging to try it earlier. His feedback was: wow, wow wow. Oh well, I guess it was worth breaking the cheesecake rules for him.

Preparation time: ~15 minutes. Baking time: ~67 minutes.

INGREDIENTS: ~ 16 servings

Base:

• Butter, unsalted  – 60 grams, melted
• Baking powder – 1 tablespoon
• Stevia powder – 1/4 cup
• Pure vanilla extract – 1 teaspoon
• Lemon zest – 1 teaspoon
• Almond flour- 2 cups
• Egg – 1 large
• Coconut Oil – for  8″x8″ square pan

Cheese filling:

• Cream cheese – 500 grams
• Eggs – 3 large
• Sour cream – 1/2 cup
• Almond flour – 1/4 cup
• Stevia powder – 1/4 cup
• Orange zest – 1 teaspoon

Blueberry topping:

• Stevia powder – 1/4 cup
• Fresh blueberries – 1/2 cup to 3/4 cup

INSTRUCTIONS:

Preheat oven to 350°F. Melt the butter (I do it in a saucepan and then remove from heat) and stir in stevia powder, pure vanilla extract, baking powder, lemon zest, and almond flour. Mix well and stir in an egg. Mix till a moist dough texture is formed. Line a parchment paper on the bottom of a square tray (8″x8″) and grease with coconut oil. With fingers, press the dough to the baking paper. Bake in the oven for 12 minutes. Meanwhile prepare the cheese filling.

In a large bowl, with a hand mixer mix well: cream cheese, sour cream, eggs, orange zest, stevia, and almond flour. Pour the mixture on the baked crust.

In a small blender cup mix until smooth the fresh blueberries with stevia. With a spoon, drop the topping on the cheese filling. With a knife swirl in the topping gently.

Reduce the heat to 325°F and bake for an additional 55 minutes. Turn off the heat and let it cool in the oven for an hour. Cool in the fridge for a few hours or overnight, before slicing to 16 squares.

One keto blueberry cheesecake square is about 6.3 g of carbs (out of the 6.3 g carbs, 1.8 g is fiber so about 4.5 g digestible carbs), 22.4 g of fat, and ~255 calories, most of the calories come from fat.

Bon Appetit!