Low-Carb Blueberry Swirl Cheesecake Recipe
Image by CJsKetoKitchen.com via YouTube
Keto dessert and meals are popular because there are many people who are cautious about their health and diet. This low-carb blueberry swirl cheesecake recipe by CJsKetoKitchen.com looks smooth and creamy. As the holiday season comes in, this would be a great dessert to make for events. I love how it’s sugar-free, but I know a lot of people do not like artificial sweeteners. I used to have mixed feelings about it, but I prefer it sometimes over real sugar. Plus, I wouldn’t feel as bad eating it knowing there are not tons of sugar in this dessert.
Ingredients:
Crust:
- 1 3/4 Cup Almond Flour
- 1 tsp Cinnamon
- 3 TB Artificial Sweetener Make sure you understand how sweet what you use is relative to sugar
- 1/2 cup butter (melted)
Cheesecake Filling:
- 32 Oz cream cheese (4 pkg) softened Keep in mind that if you use say 16 oz of cream cheese that it would affect the thickness of the Cheesecake.
- 1 cup of artificial sweetener We preferred a monk fruit Eryithitol blend
- 1 tsp vanilla extract
- 2 Eggs (Room Temperature)
Blueberry Swirling:
- 1 cup blueberries (thawed)
Directions:
First, start off preparing a springform cake pan with parchment paper at the bottom. Preheat the oven at 350F. Make the crust by adding almond flour, brown cinnamon, and artificial sweetener in a bowl. Mix well and add melted butter to the dry ingredients. Then, dump the dough and press it into the bottom of the pan.
Next, let the crust bake for 10 minutes in the oven and then make the cream cheese filling by watching the rest of the low-carb blueberry swirl cheesecake recipe by CJsKetoKitchen.com on YouTube.
I love the blueberry swirl in the cheesecake mixture. It gives a nice effect and makes the presentation look more tasteful when a slice is cut.
