Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto

Low-Carb Blueberry Cheesecakes

Blueberry forests forever …

Although the title above mind remind 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 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 to 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!

Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto

The quickest, the simplest, but most delicious!

The recipe 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.

Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto

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.

Print Recipe
Low-carb Blueberry Cakes
One cake comes out to be approximately 146 Calories.

Fat: 12.4 g (of which Saturated: 8.7 g, MUFA's: 1.2 g),
Total Carbs: 3.3 g,
Fiber: 1.0 g,
Net Carbs: 2.3 g,
Protein: 5.2 g

Low-carb Blueberry Cakes
Votes: 9
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 40 minutes
Servings
cakes
Ingredients
Sponge cake layer
Cheesecake blueberry layer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
cakes
Ingredients
Sponge cake layer
Cheesecake blueberry layer
Low-carb Blueberry Cakes
Votes: 9
Rating: 5
You:
Rate this recipe!
Instructions
Sponge cake layer
  1. 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.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  2. 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.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  3. Add oil, sifted flours, and baking powder. Mix on medium-low until well incorporated.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  4. Put the batter into a lightly greased baking or muffin pan (do not use paper cups no matter what the picture shows ;)).
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
Cheese cake blueberry layer
  1. 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.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  2. 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.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  3. Pour the batter onto the sponge cake layer and sprinkle with blueberries.

    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  4. 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.
    Low-Carb Blueberry Cheesecakes Recipe by My Sweet Keto
  5. Enjoy while still warm or when cooled and chilled in the fridge.

Low Carb Blueberry Cheesecakes Recipe by My Sweet Keto

12 Comments

  1. Karen McGowan-Olyott

    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

    • My Sweet Keto

      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!

  2. 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.

  3. Gary Rancilio

    What went wrong? It appears my crust floated to the top in baking pan. was I suppose to bake the crust first?

    • My Sweet Keto

      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.

  4. 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!

    • My Sweet Keto

      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!

  5. What size baking pan should I use with the cheesecake ? Thanks.

    • My Sweet Keto

      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″.

  6. Looks delicious! Can I freeze what we don’t eat? Thank you.

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