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INGREDIENTS FOR CRUST

Almond flour = 360 g (3 cups)

Melted unsalted butter = 180 g (3/4 cup)

Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener. You can also use powdered sweetener. If you prefer less sweet, you can reduce to between 50 to 80 g)

Salt = 3/4 tsp

INGREDIENTS FOR CHEESECAKE FILLING

Cream cheese (room temperature) = 450 g (16 oz)

Sour cream (room temperature) = 60 g (1/4 cup)

Monk fruit = 100 g (1/2 cup) (OR any keto friendly, powdered sweetener)

Eggs = 2 large whole eggs (114 g)

Vanilla extract = 5 ml (1 tsp)

Fresh Blueberries = 300 g (2 cups) (I would not recommend using frozen blueberries)

1.  For best results, weigh the ingredients with a digital food scale.

2.  Preheat the oven at 350F or 180C.

3.  To make the crust, combine all ingredients (except the melted butter) and mix to combine. Then add the melted butter and mix until crumbly. Transfer 2/3 of the crumbly dough into a 9x9 inch pan lined with parchment paper and flatten evenly. Reserve 1/3 of the dough for the topping as crumbles. Bake for about 15 minutes until golden brown then set aside.

4.  To make the cheesecake filling, add the cream cheese, sour cream and whisk with a handheld mixer until smooth and creamy. Then add the sweetener, eggs, vanilla extract and whisk until well combined. The texture is smooth and creamy.

5.  Pour the cheesecake filling over the baked crust. Spread evenly. Scatter the blueberries over the cheesecake filling then top with the reserved dough, making sure that the blueberries can still be seen.

6.  Bake for about 20 to 30 minutes until the crumbles are golden brown and the cheesecake filling is slightly wobbly when you shake the pan. Let it cool until room temperature then chill in the fridge for at least 2 to 4 hours or preferably overnight.

7.  Cut into 16 or 25 servings.

8.  Store leftovers in a container in the fridge for up to a week.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 7.0 g

Dietary Fiber = 2.1 g

Net Carb = 4.9 g

Calories = 305

Total Fat = 28.2 g

Protein = 7.3 g

[Total servings = 25]

NUTRITION INFO PER SERVING

Total Carb = 4.4 g

Dietary Fiber = 1.3 g

Net Carb = 3.1 g

Calories = 195

Total Fat = 18.0 g

Protein = 4.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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