31+ Delicious Keto Blueberry Dessert Recipes You Need to Try

If you’re following a keto lifestyle but still crave something sweet, you’re in luck!

Blueberries are the perfect fruit for keto desserts because they are low in carbs and high in antioxidants.

Whether you’re looking for something creamy, crunchy, or fruity, keto blueberry desserts can satisfy all your cravings without derailing your low-carb diet.

In this article, we’ve curated a collection of 31+ mouthwatering keto blueberry dessert recipes that are easy to make and full of flavor.

From rich cheesecakes and refreshing smoothies to fluffy pancakes and decadent fat bombs, there’s something for every sweet tooth.

These recipes not only keep your carb count low but also elevate your keto journey with the goodness of fresh blueberries.

So, whether you’re in the mood for a quick snack or a show-stopping dessert, keep reading to find your new favorite keto blueberry treat!

31+ Delicious Keto Blueberry Dessert Recipes You Need to Try

There you have it—31+ keto blueberry dessert recipes that will satisfy your sweet tooth without pushing you out of ketosis.

These low-carb, high-flavor recipes show just how versatile blueberries can be in keto desserts, from smoothies to cakes to frozen treats.

You don’t have to compromise on taste while following a keto lifestyle; with these recipes, you can enjoy indulgent desserts that align with your goals.

So, next time you’re craving a little something sweet, try one of these keto blueberry desserts and enjoy a delicious, guilt-free treat!

Keto Blueberry Cheesecake Bars

These creamy, luscious cheesecake bars are perfect for satisfying your dessert cravings while staying keto-friendly. Packed with blueberries and a hint of lemon, they strike the perfect balance of sweetness and tanginess without the carbs.

Ingredients:

Crust:

• 1 cup almond flour
• 1/4 cup unsalted butter, melted
• 2 tbsp erythritol or your preferred keto sweetener

Filling:

• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. Combine almond flour, melted butter, and erythritol to form a crumbly dough. Press it evenly into the bottom of the baking dish and bake for 8-10 minutes. Let it cool. For the filling, beat the cream cheese and powdered erythritol until smooth. Add the eggs one at a time, mixing well, followed by the vanilla extract. Fold in the blueberries gently. Pour the mixture over the crust and bake for 25-30 minutes or until set. Cool completely, then refrigerate for at least 2 hours before slicing into bars.

These cheesecake bars are not only delicious but also an elegant treat for any occasion. The smooth cream cheese pairs beautifully with bursts of juicy blueberries, offering a delightful keto indulgence.

Keto Blueberry Mug Cake

Quick, easy, and packed with flavor, this single-serve keto blueberry mug cake is a lifesaver when you’re craving something sweet in a hurry. Perfect for breakfast or dessert, it’s a moist and fluffy treat that’s ready in minutes.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1/2 tsp baking powder
• 1 tbsp erythritol
• 1 large egg
• 2 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 cup fresh blueberries

Instructions:

In a microwave-safe mug, whisk together the almond flour, coconut flour, baking powder, and erythritol. Add the egg, almond milk, and vanilla extract, mixing until smooth. Fold in the blueberries. Microwave on high for 1-2 minutes, checking after the first minute to avoid overcooking. Let it cool slightly before enjoying.

This mug cake is a quick-fix dessert that’s as comforting as it is tasty. The tender crumb and juicy blueberries make each bite a delight, perfect for satisfying sweet cravings without any guilt.

Keto Blueberry Coconut Fat Bombs

If you’re looking for a quick, low-carb energy boost, these blueberry coconut fat bombs are your answer. Bursting with fruity flavor and creamy coconut, they’re an ideal snack or dessert for keto enthusiasts.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 2 tbsp cream cheese, softened
• 1 tbsp powdered erythritol
• 1/4 cup fresh or frozen blueberries

Instructions:

Blend the shredded coconut in a food processor until it forms a fine meal. Add the melted coconut oil, cream cheese, and erythritol, blending until smooth. Gently fold in the blueberries. Roll the mixture into small balls and place them on a parchment-lined baking sheet. Freeze for 1-2 hours until firm. Store in an airtight container in the freezer.

These fat bombs are a fantastic way to stay on track with your keto goals while indulging in a burst of sweet, fruity flavor. Their creamy texture and refreshing taste make them an irresistible treat for any time of the day.

Keto Blueberry Almond Flour Cake

This keto blueberry almond flour cake is light, moist, and perfectly sweetened with just a touch of erythritol. The combination of almond flour and fresh blueberries makes it a deliciously satisfying dessert that’s also gluten-free and low-carb.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or preferred keto sweetener
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a bowl, whisk together the almond flour, erythritol, baking powder, and salt. In another bowl, mix the eggs, almond milk, melted butter, and vanilla extract until smooth. Combine the wet and dry ingredients, mixing until fully incorporated. Gently fold in the blueberries. Pour the batter into the cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool before slicing.

This cake is simple yet rich in flavor, with the almonds providing a lovely nutty taste that complements the sweetness of the blueberries. Whether served as a dessert or a snack, it’s a wonderful way to indulge while staying on track with your keto lifestyle.

Keto Blueberry Chia Pudding

If you’re looking for a quick and healthy keto dessert, this blueberry chia pudding is an excellent option. Packed with fiber and omega-3s from chia seeds, it offers a smooth, creamy texture and a burst of fruity goodness.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1/4 cup fresh blueberries
• 1 tbsp erythritol
• 1/2 tsp vanilla extract

Instructions:

In a bowl, combine the chia seeds, almond milk, erythritol, and vanilla extract. Stir well to mix everything thoroughly. Let the mixture sit for 5 minutes, then stir again to prevent clumps from forming. Cover the bowl and refrigerate for at least 3 hours or overnight until it thickens to a pudding-like consistency. When ready to serve, top with fresh blueberries for an added burst of flavor.

This chia pudding is a fantastic, no-bake dessert that’s both nutritious and satisfying. The tangy blueberries paired with the creamy chia base create a perfect treat to enjoy after a meal or as a snack throughout the day.

Keto Blueberry Muffins

These keto blueberry muffins are soft, fluffy, and bursting with fresh blueberries. With almond flour as the base, they’re low-carb, grain-free, and perfect for those following a ketogenic or gluten-free lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a bowl, combine almond flour, erythritol, baking powder, and salt. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the blueberries. Divide the batter evenly between 12 muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

These blueberry muffins are an ideal breakfast or snack, offering a moist texture and a delightful burst of blueberry flavor with each bite. They’re perfect for anyone on a keto diet who needs a quick, delicious, and filling option to start their day.

Keto Blueberry Ice Cream

This creamy, homemade keto blueberry ice cream is the perfect indulgence on a warm day or anytime you’re craving something cold and refreshing. With no sugar and made with full-fat ingredients, it’s both a satisfying and low-carb treat.

Ingredients:

• 2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 cup fresh blueberries
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (optional for extra creaminess)

Instructions:

In a blender, combine the blueberries, erythritol, and almond milk, blending until smooth. Strain the mixture to remove any blueberry pulp. Pour the blueberry mixture into a bowl, then whisk in the heavy cream, vanilla extract, and xanthan gum if using. Transfer the mixture into an ice cream maker and follow the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer it to a container and freeze for 4-6 hours or until firm. Serve chilled.

This keto blueberry ice cream is velvety smooth and bursting with fresh blueberry flavor. It’s a perfect treat for a hot day or when you’re looking for something sweet without the sugar rush.

Keto Blueberry Protein Bars

Packed with protein and a touch of sweetness, these keto blueberry protein bars are the perfect on-the-go snack for those following a low-carb lifestyle. With a satisfying texture and a punch of blueberry flavor, they’ll keep you fueled throughout the day.

Ingredients:

• 1 cup almond flour
• 1/4 cup vanilla protein powder (low-carb)
• 2 tbsp erythritol
• 1/4 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 1/4 cup fresh blueberries
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. In a bowl, mix the almond flour, protein powder, and erythritol. Add in the almond milk, coconut oil, and vanilla extract, stirring until the batter is smooth. Gently fold in the blueberries. Pour the batter into the prepared dish and bake for 15-18 minutes, or until a toothpick comes out clean. Let the bars cool completely before slicing them into squares.

These protein bars are great for when you need a quick snack after a workout or to satisfy hunger in between meals. They offer a nice balance of protein, healthy fats, and low-carb sweetness, making them a perfect keto-friendly option.

Keto Blueberry Pancakes

These fluffy and delicious keto blueberry pancakes are a great way to start your day. With almond flour as the base, they’re low-carb, gluten-free, and packed with antioxidants from the fresh blueberries.

Ingredients:

• 1 cup almond flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 2 tbsp butter, for cooking

Instructions:

In a bowl, whisk together the almond flour, baking powder, and salt. In another bowl, beat the eggs, almond milk, and vanilla extract. Combine the wet and dry ingredients and stir until smooth. Heat a skillet over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter into the skillet, spreading it out into a small circle. Add a few blueberries on top of each pancake. Cook for 2-3 minutes on each side, or until golden brown. Repeat with the remaining batter. Serve with additional blueberries and sugar-free syrup if desired.

These pancakes are the perfect keto breakfast treat. The blueberries add a burst of flavor and the almond flour gives them a light, fluffy texture. You won’t miss the carbs with these satisfying pancakes to start your morning!

Keto Blueberry Coconut Flour Cookies

These soft and chewy keto blueberry coconut flour cookies are an irresistible treat. The combination of coconut flour and fresh blueberries makes for a delightful texture, while the sweetness from erythritol keeps them low-carb.

Ingredients:

• 1 cup coconut flour
• 1/4 cup erythritol
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, combine coconut flour, erythritol, baking soda, and salt. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in the blueberries. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until golden brown. Let the cookies cool before serving.

These keto cookies are a great snack or dessert that won’t derail your low-carb goals. The coconut flour gives them a rich, soft texture, while the blueberries offer a burst of fruity sweetness that will satisfy your cravings.

Keto Blueberry Lemon Mug Cake

This keto blueberry lemon mug cake is the perfect single-serve dessert, featuring a burst of refreshing lemon flavor combined with sweet blueberries. Quick to make and easy to enjoy, it’s a perfect treat when you’re short on time.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp erythritol
• 1/4 tsp baking powder
• 1 egg
• 2 tbsp unsweetened almond milk
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• 1/4 cup fresh blueberries

Instructions:

In a microwave-safe mug, whisk together the almond flour, coconut flour, erythritol, and baking powder. Add the egg, almond milk, lemon juice, and lemon zest, and stir until smooth. Gently fold in the blueberries. Microwave on high for 1-2 minutes, checking after the first minute. Let the cake cool slightly before enjoying.

This mug cake is a zesty and refreshing dessert that’s perfect for when you need a quick sweet fix. The balance of lemon and blueberry makes it an incredibly flavorful treat that’s sure to satisfy your cravings, all while being keto-friendly.

Keto Blueberry Ricotta Cheesecake

A twist on classic cheesecake, this keto blueberry ricotta cheesecake is rich, creamy, and has a slight tang from the ricotta cheese. The blueberries add a fruity burst, making this cheesecake a delightful keto-friendly dessert.

Ingredients:

• 2 cups ricotta cheese
• 1/2 cup cream cheese, softened
• 1/4 cup erythritol
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon juice
• 1/2 cup fresh blueberries

For the crust:

• 1 cup almond flour
• 2 tbsp unsalted butter, melted
• 2 tbsp erythritol

Instructions:

Preheat your oven to 325°F (163°C) and grease an 8-inch springform pan. To make the crust, combine almond flour, melted butter, and erythritol in a bowl. Press the mixture into the bottom of the pan and bake for 10 minutes. While the crust cools, blend the ricotta, cream cheese, erythritol, eggs, vanilla extract, and lemon juice in a food processor until smooth. Pour the mixture over the cooled crust. Scatter blueberries on top and bake for 35-40 minutes, or until the center is set. Let it cool completely, then refrigerate for at least 2 hours before serving.

This cheesecake offers a smooth and creamy texture with a slight tang from the ricotta, while the blueberries add a refreshing sweetness. It’s an indulgent, yet healthy, dessert that fits perfectly into your keto lifestyle.

Keto Blueberry Muffin Bread

This keto blueberry muffin bread combines the deliciousness of blueberry muffins with the convenience of a loaf, making it the perfect breakfast or snack. Soft, moist, and filled with fresh blueberries, it’s a great way to indulge without breaking your carb count.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol
• 2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, mix the almond flour, erythritol, baking powder, and salt. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract. Combine the wet and dry ingredients and stir until smooth. Gently fold in the blueberries. Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool before slicing.

This blueberry muffin bread offers a wonderful combination of textures and flavors, with the almond flour providing a moist base and blueberries adding bursts of fruity goodness. It’s a perfect choice for a low-carb breakfast or snack.

Keto Blueberry Yogurt Parfait

This keto blueberry yogurt parfait is a simple yet elegant dessert or snack, featuring layers of rich, creamy Greek yogurt and fresh blueberries. The combination is both refreshing and indulgent while staying keto-friendly.

Ingredients:

• 1 cup unsweetened Greek yogurt
• 1/4 cup fresh blueberries
• 1 tbsp chia seeds (optional, for added texture)
• 1 tbsp erythritol or your preferred sweetener
• 1/4 tsp vanilla extract
• 2 tbsp unsweetened shredded coconut (optional for topping)

Instructions:

In a bowl, mix the Greek yogurt with erythritol and vanilla extract until well combined. In a serving glass or bowl, layer the yogurt mixture with fresh blueberries and chia seeds. Repeat the layers, finishing with a top layer of yogurt and a few more blueberries. Sprinkle shredded coconut on top, if using. Chill in the fridge for about 30 minutes before serving for a refreshing, creamy treat.

This parfait is light, creamy, and packed with protein. The blueberries add a juicy burst, while the Greek yogurt gives it a smooth, tangy flavor. It’s perfect as a quick snack or a guilt-free dessert!

Keto Blueberry Coconut Fat Bombs

These keto blueberry coconut fat bombs are a fantastic way to get a healthy dose of fat while satisfying your sweet tooth. With coconut oil and coconut flakes as the base, they’re rich in flavor and ideal for an energy-boosting treat.

Ingredients:

• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened shredded coconut
• 2 tbsp cream cheese, softened
• 1 tbsp erythritol
• 1/4 cup fresh blueberries

Instructions:

In a bowl, mix the melted coconut oil, shredded coconut, cream cheese, and erythritol until smooth. Gently fold in the blueberries. Spoon the mixture into silicone molds or mini muffin cups. Freeze for about 1-2 hours, or until firm. Store the fat bombs in an airtight container in the freezer.

These fat bombs are a perfect keto snack when you’re on the go or need something filling. The coconut gives them a rich, satisfying flavor, while the blueberries add a touch of sweetness. They’re an ideal low-carb, high-fat snack to keep you in ketosis.

Keto Blueberry Crumble

This keto blueberry crumble is a warm, comforting dessert that’s perfect for chilly evenings or when you’re craving something sweet. With a buttery almond flour topping and juicy blueberries, it’s a deliciously low-carb way to indulge.

Ingredients:

For the filling:

• 2 cups fresh blueberries
• 2 tbsp erythritol
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

For the crumble topping:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 2 tbsp erythritol
• 1/4 tsp cinnamon

Instructions:

Preheat your oven to 350°F (175°C) and grease a small baking dish. In a bowl, toss the blueberries with erythritol, lemon juice, and vanilla extract, then spread them evenly in the prepared dish. In another bowl, combine almond flour, shredded coconut, melted butter, erythritol, and cinnamon, mixing until the mixture forms a crumbly texture. Sprinkle the crumble topping over the blueberries and bake for 25-30 minutes, or until the topping is golden and the blueberries are bubbling. Let it cool slightly before serving.

This blueberry crumble is a warm, indulgent dessert that’s both sweet and slightly tangy. The almond flour and coconut topping add a delightful crunch that perfectly complements the soft, juicy blueberries.

Keto Blueberry Ricotta Pancakes

These keto blueberry ricotta pancakes are fluffy, light, and packed with protein from the ricotta cheese. They’re a perfect low-carb breakfast or brunch option that will keep you full and satisfied.

Ingredients:

• 1/2 cup ricotta cheese
• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup fresh blueberries
• 2 tbsp butter, for cooking

Instructions:

In a bowl, whisk together the ricotta cheese, almond flour, eggs, almond milk, vanilla extract, baking powder, and salt. Mix until smooth. Gently fold in the blueberries. Heat a skillet over medium heat and melt the butter. Pour 1/4 cup of the pancake batter onto the skillet, forming small pancakes. Cook for 2-3 minutes on each side until golden brown. Serve with more blueberries or a drizzle of sugar-free syrup.

These pancakes are rich and fluffy with a slight tang from the ricotta, making them a delightful breakfast choice. The blueberries add bursts of sweetness, elevating the flavor to perfection while keeping them keto-friendly.

Keto Blueberry Cheesecake Mousse

This keto blueberry cheesecake mousse is light, fluffy, and packed with creamy cheesecake flavor, making it a perfect dessert when you’re craving something indulgent but low-carb. The blueberries on top provide a refreshing finish.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup heavy whipping cream
• 2 tbsp erythritol
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp lemon juice

Instructions:

In a mixing bowl, beat the cream cheese and erythritol until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Add vanilla extract and lemon juice, then mix until incorporated. Spoon the mousse into serving glasses and chill in the refrigerator for 1-2 hours. Before serving, top with fresh blueberries.

This mousse is rich and creamy, with a cheesecake-like texture that’s light yet indulgent. The tanginess from the cream cheese and the freshness of the blueberries make this dessert a perfect way to satisfy your sweet tooth on a keto diet.

Keto Blueberry Coconut Smoothie

This keto blueberry coconut smoothie is a creamy, refreshing treat that’s perfect for a quick breakfast or a satisfying snack. Packed with healthy fats from coconut milk and a boost of antioxidants from the blueberries, it’s both nutritious and delicious.

Ingredients:

• 1/2 cup fresh blueberries
• 1 cup unsweetened coconut milk
• 1 tbsp coconut oil
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1 tbsp erythritol or preferred sweetener
• Ice cubes (optional for a thicker texture)

Instructions:

In a blender, combine the blueberries, coconut milk, coconut oil, chia seeds, vanilla extract, and erythritol. Blend until smooth, adding ice cubes if you prefer a thicker texture. Pour into a glass and serve chilled.

This smoothie is creamy and rich, with the coconut oil adding a satisfying richness while the blueberries provide a refreshing fruity taste. It’s an ideal drink to start your day or enjoy after a workout.

Keto Blueberry Gelato

This keto blueberry gelato is an indulgent frozen treat that combines the sweetness of blueberries with a creamy base, perfect for hot days or when you want to enjoy a guilt-free dessert.

Ingredients:

• 2 cups fresh blueberries
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for a creamier texture)

Instructions:

In a saucepan over medium heat, combine the blueberries and erythritol. Cook for 5-7 minutes, stirring occasionally, until the blueberries break down and release their juices. Use a fine mesh strainer to strain out the pulp, leaving only the blueberry syrup. Let it cool. In a separate bowl, whisk together the heavy cream, almond milk, vanilla extract, and xanthan gum. Add the cooled blueberry syrup to the mixture and stir until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Freeze for at least 4 hours or until firm. Serve chilled.

This gelato is smooth and creamy with a lovely burst of blueberry flavor. The addition of xanthan gum gives it an extra creamy texture, making it a delightful keto dessert to enjoy all year round.

Keto Blueberry Fluff

This keto blueberry fluff is a light, airy, and delicious dessert that’s easy to make and perfect for any occasion. With a creamy base and a burst of blueberry sweetness, it’s an ideal treat to satisfy your cravings for something light yet indulgent.

Ingredients:

• 1 cup fresh blueberries
• 8 oz cream cheese, softened
• 1/2 cup heavy whipping cream
• 1/4 cup erythritol
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions:

In a blender, blend the fresh blueberries until smooth. In a separate bowl, whip the cream cheese with erythritol, vanilla extract, and lemon juice until smooth. In another bowl, whip the heavy cream with salt until stiff peaks form. Gently fold the whipped cream and blueberry puree into the cream cheese mixture until fully combined. Chill for 1-2 hours before serving.

This fluffy dessert has a creamy, light texture with a burst of fresh blueberry flavor in every bite. It’s the perfect treat for anyone following a keto diet and looking for a quick, no-bake dessert option.

Note: More recipes are coming soon!