Go Back

Keto Blueberries & Cream Cheesecake

A thick and creamy keto blueberry cheesecake with ribbons of blueberry compote throughout. A delicious combination of both beauty and flavor.
Course Dessert
Cuisine American


Blueberry Compote

  • 18 oz fresh blueberries
  • 3 tbsp water
  • 2 tbsp Lakanto granulated sweetener
  • 1 tsp lemon juice
  • sprinkle Konjac Flour (xantham gum also works)

Cheesecake Crust

  • 2 cups almond flour
  • 1/3 cup butter melted
  • 3 tbsp Lakanto granulated sweetener
  • 1 tsp Vanilla Extract

Cheesecake Filling

  • 32 oz cream cheese room temp
  • 1.25 cup powdered erythritol
  • 3 large eggs room temp
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 16 oz sour cream room temp



  • In a saucepan, combine blueberries and water over medium heat. Cook until blueberries are softened (5 min)
  • Add sweetener, lemon, konjac flour stir for about a minute.
  • Add mixture to a small bowl and roughly mash the blueberries


  • Preheat oven to 350F and grease a 9” springform pan
  • Stir all ingredients for the crust in a medium bowl and press the dough into the prepared pan
  • Cook in oven for 10-12 minutes until barely golden. Let cool completely.

Cheesecake Filling

  • Lower oven to 300F
  • With a paddle attachment., beat the cream cheese and powdered sweetener at medium-low until fluffy. Add eggs, one at a time, while continuing to beat. Add lemon, vanilla and sour cream to batter and mix through.
  • Pour 3/4 of the blueberry compote mixture into the batter and slowly stir 1-2 times. I like the look of blueberry ribbons in the cake so I do not over mix.  
  • Pour filling into pan and over the crust, smoothing the top with a spatula
  • Drizzle a bit of the remaining compote on top and carefully swirl the top with a butter knife. 
  • Bake for 1 hour.
  • Open oven door and let cool for one hour, and further cool on wire rack to room temperate before placing in refrigerator to cool overnight (this prevents it from cracking).
  • Serve with whipped cream and fresh blueberries.