Blueberry forests forever ...
Although the title above mind reminds some of the Beatles (Strawberry fields forever) there is not much music behind this recipe. These days blueberries come as a reward (besides tunes), at least for me.
I hadn't put a new recipe up for ages. Being a neuroscience Ph.D. candidate has been taking me lots of time and energy, especially in the last few weeks. Last week I had one of the most extensive exams in my life, so go figure. I believe I passed but I am still waiting for the official announcement. The feeling is great, though, and you know what? The blueberries, growing all over the forests, boost my serotonin levels.
They should do the same for you. Lately, my opinion has been that people should enjoy seasonal fruits occasionally if they don't have any special medical restrictions. Especially berries. Do enjoy the berries. Even if you do strict keto, come on, and have some!
The quickest, the simplest, but most delicious!
The recipe for keto blueberry cheesecake bars below is ridiculously simple to make, more so if you can get hold of fresh berries. If not, frozen will do, but I would make sure to unfreeze them well and drain the excess liquid. Not many more tips that I can give out here because there's nothing complicated about the procedure.
Just one note, though: In the procedure pics, you will notice that I made some "muffin" cakes inside paper cups. Do not use paper cups unless you like eating paper. Believe me. Use a lightly greased tin muffin pan or whatever baking pan you desire (maybe 9"x 8" or so) to cut the cakes later when baked.
That's it. You should be done in an hour altogether. And these are great when still warm, but delicious when cooled in the fridge. Enjoy.
Low-carb Blueberry Cakes
Ingredients
Sponge cake layer
- 3 large eggs
- 5 tbsp erythritol
- 4 oz oil - coconut or olive, or both
- 6 tbsp almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
Cheesecake blueberry layer
- 3 large eggs
- 4 tbsp erythritol
- 1 lb cream cheese - or creamed curd cheese
- 1 cup sour cream - or greek yogurt
- 1.5 oz vanilla protein powder
- 1 tsp vanilla extract
- 1 cups blueberries
Instructions
Sponge cake layer
- Preheat the oven to 360°F (180°C) and prepare a lightly greased baking pan or a couple of 12-cup muffin pans. Get the ingredients ready.
- In a large bowl, using an electric mixer, mix the eggs and erythritol for 3 to 4 minutes. You want the mixture to become foamy.
- Add oil, sifted flours, and baking powder. Mix on medium-low until well incorporated.
- Put the batter into a lightly greased baking or muffin pan (do not use paper cups no matter what the picture shows.
Cheesecake blueberry layer
- In a large bowl, using an electric mixer, mix the eggs and erythritol for 3 to 4 minutes. You want a foamy mixture as before.
- Continue to mix on medium-high, and add cream cheese, vanilla protein powder, vanilla extract, and sour cream. Mix until there are no lumps left in the batter.
- Pour the batter onto the sponge cake layer and sprinkle with blueberries.
- Bake for 40 or 45 minutes. Baking time does depend on the size of the dish, so make sure that the toothpicks inserted in the middle comes out clean.
- Enjoy while still warm or when cooled and chilled in the fridge.
Nutrition
MORE KETO BERRY RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
What is the net carb in the Blueberry cakes making them in muffin tins 24. These were absolutely mind blowing!
Hi! Thank you for the comment.
The nutritional info got lost in the editing process - apologies! One cake has got approximately 2.4g NET carbs.
Bests!
Hello! Thanks for this scrumptious recipe. I have a question about one of the ingredients, however. When you say creamed curd cheese do you mean Cottage Cheese? Ricotta? I don’t normally buy CC but I do have some Ricotta that I bought for another recipe. Thank you for your wonderful website!
Hi, Bonnie! The problem with some of our older content is that we didn't realize that curd cheese is not a big thing in the States (we are based in Europe). While cottage cheese comes somewhat close with flavor, I would rather suggest replacing curd cheese with ricotta in desserts. Ricotta is sweet, fatty, and creamy, while cottage cheese is low in fat and not creamy.
We should update this info in our recipes asap. Thank you for your question!
I will use an 8x8 pan as you so kindly suggest. When you have not done a recipe before, it is very helpful to have some additional details, so I thank you for taking the time to explain. I cannot wait to do these tomorrow; they look really delicious! Many thanks!
Hello Tisa. Thank you for explaining; that’s very helpful. Last question please. Which size pan did you use (an 8x8 one perhaps?), and how many bars did you cut? The recipe looks delicious, and I am certainly going to try it!
Hi,
For the bars you see in the pics, I used a rectangular pan, approximately 11 x 8 inches. As you can see, the bars are quite thin and I wished they were thicker so I would encourage using a smaller pan (8 x 8 should do fine). I cut out 24 small cakes.
I'm sorry about the confusion. I have learned to specify these things more clearly in the newer recipes.
Question. I am very confused. The recipe calls for putting the batter in a muffin pan, and yet the photo looks like blueberry bars. Do you have a separate recipe for the blueberry bars? Please tell me. Thank you
No, it is simply a matter of form. I made two batches with exactly the same instructions. One was poured into a muffin pan, the other into a square pan and cut later. Sorry for the confusion.
How long do you think these would keep in an airtight container?
Hi Edmund!
I'd keep them in an airtight container (and in the fridge!) from 3 to 5 days.
Best regards!
I just made these, they are amazing, the only problem I had was getting it out of the baking dish, I think I'll try using a glass one next time. Thank you so much for this recipe, I just love blueberries
Hi, Karen!
Blueberries are my thing, too, they're just an amazing fruit. Maybe try using parchment paper next time so that it doesn't stick.
All the best!
what can I use instead of erythritol? would stevia work?
You can use any sweeter you desire. In this recipe only stevia extract should do but if you find the batters too liquid because of lack of dry ingredients, add a bit more flour.
What went wrong? It appears my crust floated to the top in baking pan. was I suppose to bake the crust first?
Hi, Gary. The two are supposed to blend together slightly. You can see in my pictures that the two layers are not perfectly one atop the other either. The "crust" is really just a layer ... Like in the case of black and white cake. I hope you don't mind this "rock'n'roll" approach to much.
I’ve never bought protein powder before and wouldn’t know what kind to buy or anything. Do you have to use it? What is it’s purpose? These look delicious!
Hi, Melissa.
This is a good question that I should address in the introductory text, thanks!
I don't mean to push anyone to buy protein powders if not using any in general. That is why I don't make many recipes that use the powders, only now and then for those who do. It thickens the batter, gives it more vanilla flavor, acts as a binder and, of course, adds more protein count to the final product.
If you don't want to use the vanilla powder, add another tsp of vanilla extract, maybe vanilla seeds if you wish, and a couple of Tbsp of almond flour. On the other hand, I think the additional flour is not even necessary, either (the final product will be moister without it, and some like that a lot). Also, watch for the desired level of sweetness as the powder is sweet itself.
All the best and do let us know how it goes!
What size baking pan should I use with the cheesecake ? Thanks.
It is really up to you but the batter in the pan should be at least 1/2-inch thick. The baking time varies a bit depending on the thickness, naturally, but the toothpick test should help. I, myself, usually use 8"x 8".
Looks delicious! Can I freeze what we don't eat? Thank you.
Hi. I think these can be frozen without a problem. Cheers!