Keto Cheesecake with Blueberry Compote
🧂 Ingredients
For the Cheesecake:
16 oz (2 blocks) cream cheese, softened
½ cup powdered erythritol (or monk fruit sweetener)
2 large eggs
½ cup sour cream
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
(Optional: If you want a crust, mix 1 cup almond flour + 2 tbsp melted butter + 1 tbsp sweetener and press into the pan before baking.)
For the Blueberry Compote:
1 cup fresh or frozen blueberries
2 tablespoons water
1–2 tablespoons powdered erythritol (adjust to taste)
½ teaspoon lemon juice
¼ teaspoon vanilla extract
👩🍳 Instructions
1. Preheat the Oven
Set to 325°F (165°C). Grease and line a 7–8 inch springform pan.
2. Make the Cheesecake Batter
In a large bowl, beat cream cheese until smooth.
Add sweetener and beat again until fluffy.
Mix in eggs one at a time, then add sour cream, heavy cream, vanilla, and salt.
Beat until creamy with no lumps.
3. Bake the Cheesecake
Pour batter into the prepared pan.
Bake for 45–55 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let it cool inside for 30 minutes (this prevents cracks).
Then chill in the fridge for at least 4 hours or overnight.
4. Make the Blueberry Compote
In a small saucepan, combine blueberries, water, sweetener, and lemon juice.
Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries burst and the sauce thickens.
Remove from heat and stir in vanilla extract. Let cool completely.
5. Assemble & Serve
Slice the chilled cheesecake and spoon blueberry compote over each piece.
Enjoy a creamy, tangy, and perfectly sweet keto dessert!
🌟 Tips & Variations
Berry Swap: Try raspberries, strawberries, or a mix for variety.
Extra richness: Add 2 tbsp mascarpone cheese into the batter.
Nutty finish: Sprinkle toasted pecans or almonds over the compote before serving.
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