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Blueberry Lemon Keto Cheesecake
Mirha Pretty

Blueberry Lemon Keto Cheesecake

This blueberry lemon keto cheesecake is a creamy, refreshing, and low-carb dessert that combines tangy lemon zest with sweet bursts of blueberry flavor. Made with a buttery almond flour crust and a smooth cream cheese filling, it delivers a perfect balance of richness and citrus brightness. Packed with healthy fats and keto-friendly ingredients, it’s ideal for summer treats or elegant gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • ¼ cup melted butter
  • 2 tbsp keto sweetener
  • 3 blocks cream cheese softened
  • ¾ cup keto sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup fresh blueberries

Method
 

  1. Preheat oven to 160°C (320°F) and grease a springform pan.
  2. Mix almond flour, melted butter, and sweetener, then press into the pan for the crust.
  3. Bake crust for 10 minutes and let it cool.
  4. Beat cream cheese and sweetener until smooth.
  5. Add eggs one at a time, mixing gently.
  6. Stir in vanilla extract, heavy cream, lemon zest, and lemon juice.
  7. Fold in blueberries and pour batter over the crust.
  8. Bake for 40 minutes, then cool completely.
  9. Refrigerate for at least 4 hours before serving.

Notes

  • Toss blueberries in a little almond flour to prevent sinking.
  • Chill overnight for the best texture and flavor.
  • Add extra lemon zest for a stronger citrus kick.

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