50+ Must-Try Sunday Keto Blueberry Recipes for Your Morning

Sundays are a time for relaxation and indulgence, but if you’re following a keto diet, it can be tricky to find recipes that are both delicious and low-carb.

Enter keto blueberry recipes—packed with antioxidants, vitamins, and low in carbs, they’re the perfect addition to any Sunday brunch or snack.

Blueberries add a burst of sweetness without spiking blood sugar levels, making them ideal for keto-friendly meals.

Whether you’re craving fluffy pancakes, creamy smoothies, or delicious baked goods, there are countless ways to incorporate these little berries into your keto meals.

In this article, we’ll share over 50 keto blueberry recipes that will leave you feeling satisfied without derailing your ketogenic lifestyle.

50+ Must-Try Sunday Keto Blueberry Recipes for Your Morning

These 50+ keto blueberry recipes offer a wide range of options to elevate your Sunday meals while staying true to your ketogenic diet.

From sweet and satisfying breakfast dishes to nutrient-packed snacks and desserts, blueberries prove to be a versatile and healthy ingredient that complements the low-carb lifestyle.

Whether you’re preparing a delicious smoothie bowl, keto muffins, or indulgent cheesecake bites, these recipes ensure that you don’t have to compromise on flavor or health.

So, next Sunday, treat yourself to something special with one (or more!) of these keto blueberry creations and enjoy a day full of flavor, health, and satisfaction.

Keto Blueberry Muffins

These keto blueberry muffins are the perfect low-carb treat to enjoy on a Sunday morning. With a deliciously moist texture and the natural sweetness of blueberries, they are a great way to satisfy your morning cravings without spiking your blood sugar. These muffins are made with almond flour, a gluten-free option that keeps them soft and light, while keeping carbs to a minimum. Ideal for a ketogenic diet, these muffins are both nutritious and delicious.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries and lemon zest if using.
6. Divide the batter evenly between 12 muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes before transferring to a wire rack to cool completely.

These keto blueberry muffins are a perfect low-carb addition to your Sunday morning routine. Packed with healthy fats from almond flour and butter, they make for a filling breakfast or snack. The natural sweetness of blueberries enhances the flavor, while the touch of lemon zest adds a fresh twist. These muffins freeze well, so you can make a batch ahead of time and have them on hand for the week ahead. Whether you’re on a keto diet or just looking for a healthier muffin, these will surely satisfy your cravings.

Keto Blueberry Cheesecake Fat Bombs

If you’re craving something rich and indulgent yet still keto-friendly, these keto blueberry cheesecake fat bombs are the perfect solution. These bite-sized treats combine the creamy texture of cheesecake with the burst of freshness from blueberries. The blend of cream cheese, coconut oil, and a touch of sweetener creates the ideal balance of fats, making these fat bombs a great energy boost for your day. They’re quick to prepare and perfect for a Sunday treat or snack.

Ingredients:

• 8 oz cream cheese, softened
• 1/4 cup coconut oil, melted
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1/4 cup fresh blueberries
• Pinch of salt

Instructions:

1. In a medium bowl, beat the cream cheese until smooth.
2. Add the melted coconut oil, powdered erythritol, vanilla extract, and salt, mixing until fully combined.
3. Gently fold in the fresh blueberries, being careful not to mash them too much.
4. Use a spoon to scoop out tablespoon-sized portions of the mixture and form into balls.
5. Place the fat bombs on a parchment-lined baking sheet.
6. Freeze for at least 1 hour, or until solid.
7. Store in an airtight container in the freezer for up to 2 weeks.

These keto blueberry cheesecake fat bombs are a rich and satisfying way to curb your sweet tooth while staying within your carb limits. They’re perfect for a quick snack or a sweet end to your Sunday meal. The combination of cream cheese and coconut oil delivers a creamy texture, while the blueberries provide a burst of flavor. With minimal effort and a few ingredients, these fat bombs make keto-friendly snacking both easy and enjoyable. Keep them in your freezer for a quick, on-the-go treat whenever you need a boost of healthy fats.

Keto Blueberry Smoothie

Start your Sunday with a refreshing and nutritious keto blueberry smoothie. Packed with antioxidants from fresh blueberries and healthy fats from avocado and coconut milk, this smoothie is the perfect drink to keep you energized and satisfied. It’s creamy, delicious, and free from added sugars, making it an ideal low-carb choice for anyone following a ketogenic diet. Quick to prepare and easy to customize, this smoothie is a great way to fuel your day while keeping things light and healthy.

Ingredients:

• 1/2 cup fresh blueberries
• 1/2 avocado
• 1 cup unsweetened coconut milk
• 1 tbsp chia seeds
• 1-2 tbsp erythritol or sweetener of choice (optional)
• 1/2 tsp vanilla extract
• Ice cubes (optional, for a colder smoothie)

Instructions:

1. In a blender, combine the blueberries, avocado, coconut milk, chia seeds, and vanilla extract.
2. Add sweetener if desired and blend until smooth and creamy.
3. If you prefer a thicker or colder smoothie, add a few ice cubes and blend again.
4. Pour into a glass and serve immediately.

This keto blueberry smoothie is a perfect Sunday treat that is not only delicious but also packed with healthy ingredients. The combination of avocado and chia seeds ensures that you’re getting a good dose of healthy fats, while the blueberries provide a refreshing burst of antioxidants. This smoothie is filling enough to be a light breakfast or a snack and is fully customizable to suit your taste. Whether you enjoy it on a relaxing Sunday morning or as an afternoon pick-me-up, this smoothie will keep you on track with your keto goals while delighting your taste buds.

Keto Blueberry Pancakes

Keto blueberry pancakes are a perfect way to indulge in a delicious breakfast without the carbs. These pancakes are light and fluffy, made with almond flour and sweetened with erythritol, keeping them low in carbohydrates. The addition of fresh blueberries gives each bite a burst of natural sweetness, making these pancakes a perfect Sunday treat. Serve with sugar-free syrup or a dollop of whipped cream for an extra indulgent experience that still fits within your keto lifestyle.

Ingredients:

• 1 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 cup fresh blueberries
• 2 tbsp butter (for cooking)
• Erythritol or sweetener of choice (optional)

Instructions:

1. In a bowl, whisk together the almond flour, baking powder, salt, and sweetener (if using).
2. In a separate bowl, beat the eggs, almond milk, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until smooth.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and melt a small amount of butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes per side, or until golden brown.
7. Repeat with the remaining batter, adding more butter as needed.
8. Serve the pancakes warm with sugar-free syrup or whipped cream.

These keto blueberry pancakes are the perfect way to enjoy a cozy Sunday morning without compromising your keto diet. The almond flour base ensures that the pancakes are soft and fluffy, while the fresh blueberries provide a burst of sweetness. With minimal ingredients and easy preparation, these pancakes are an ideal option for those looking to stay on track with their ketogenic lifestyle while enjoying a traditional breakfast favorite. Top with sugar-free syrup or fresh whipped cream for an extra indulgence that’s still keto-friendly.

Keto Blueberry Crumble

A warm and comforting keto blueberry crumble is a perfect dessert to end your Sunday meal. The juicy blueberries are combined with a low-carb almond flour crumble topping, making it a healthier alternative to the traditional sugary dessert. This recipe uses monk fruit sweetener to keep it keto-friendly while providing that perfect balance of sweetness. The crumble is simple to prepare, and with just a few ingredients, you’ll have a dessert that feels indulgent without derailing your diet.

Ingredients:

• 2 cups fresh blueberries
• 2 tbsp monk fruit sweetener (or sweetener of choice)
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, softened
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the blueberries with monk fruit sweetener and lemon juice. Pour the mixture into a greased baking dish.
3. In a separate bowl, combine the almond flour, shredded coconut, erythritol, cinnamon, and a pinch of salt. Add the softened butter and mix until the mixture forms a crumbly texture.
4. Sprinkle the crumble topping evenly over the blueberry mixture.
5. Bake for 25-30 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let the crumble cool slightly before serving.

This keto blueberry crumble is the ultimate dessert to enjoy at the end of a Sunday meal. The rich, buttery crumble contrasts beautifully with the sweet and tangy blueberries, creating the perfect balance of flavors. It’s a guilt-free way to indulge in a classic dessert without compromising your ketogenic lifestyle. This dish is best served warm and can be enjoyed with a dollop of whipped cream or a scoop of sugar-free ice cream. Easy to make and incredibly satisfying, this crumble will quickly become a Sunday favorite.

Keto Blueberry Cheesecake Bars

Keto blueberry cheesecake bars are a decadent yet low-carb dessert that combines the richness of cheesecake with the sweetness of blueberries. These bars are made with a buttery almond flour crust and a smooth, creamy cheesecake filling. Topped with fresh blueberries, they make the perfect treat for any occasion, but especially on a relaxing Sunday. They’re incredibly easy to make and are perfect for meal prep, as they can be stored in the fridge for several days.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol (or sweetener of choice)
• 1/4 tsp vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup fresh blueberries (for topping)

Instructions:

1. Preheat the oven to 325°F (160°C) and line an 8×8-inch baking dish with parchment paper.
2. For the crust, combine the almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of the prepared baking dish.
3. Bake the crust for 8-10 minutes, or until lightly golden.
4. For the filling, beat the cream cheese and sour cream together until smooth. Add the erythritol, vanilla extract, and eggs, beating until well combined.
5. Pour the cheesecake filling over the baked crust and smooth the top with a spatula.
6. Drop small spoonfuls of fresh blueberries over the cheesecake filling.
7. Bake for 25-30 minutes, or until the center is set and the edges are golden.
8. Let the cheesecake bars cool completely in the baking dish, then refrigerate for at least 2 hours before slicing.

These keto blueberry cheesecake bars are a rich, creamy dessert that will satisfy your sweet tooth while keeping you within your carb limits. The almond flour crust provides a buttery foundation, while the cheesecake filling is perfectly smooth and decadent. The fresh blueberries on top add a pop of flavor, making each bite irresistible. These bars are great for meal prepping, and they store well in the fridge, so you can enjoy them throughout the week. A perfect Sunday treat or a dessert to impress your guests without the guilt!

Keto Blueberry Chia Pudding

Keto blueberry chia pudding is a nutritious and filling breakfast or snack that’s perfect for your Sunday morning. Packed with fiber, healthy fats, and antioxidants, this chia pudding offers the ideal balance of nutrients while keeping your carbs low. With just a few simple ingredients, this pudding is easy to prepare and can be customized with your favorite toppings. It’s a great option for meal prep, as it can be made ahead of time and stored in the fridge for a quick, grab-and-go treat.

Ingredients:

• 1/2 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1/4 cup fresh blueberries
• 1 tbsp erythritol (or sweetener of choice)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, combine almond milk, chia seeds, erythritol, vanilla extract, and a pinch of salt.
2. Stir well to ensure the chia seeds are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Once the pudding has set, stir it again before serving.
5. Top with fresh blueberries just before serving for an extra burst of flavor.

Keto blueberry chia pudding is a satisfying and healthy way to start your Sunday. The chia seeds provide a good source of omega-3 fatty acids and fiber, while the blueberries add a refreshing sweetness and antioxidants. This pudding is low in carbs but high in nutrients, making it a perfect addition to your keto diet. The best part is that it can be made ahead of time, making it a convenient and customizable option for busy mornings. With a few simple ingredients, you can enjoy a tasty and nutritious treat whenever you like.

Keto Blueberry Jam

Keto blueberry jam is a simple, sugar-free spread that’s perfect for topping keto bread, pancakes, or even as a filling for desserts. Using fresh blueberries and a low-carb sweetener like erythritol, this homemade jam has all the flavor of traditional blueberry jam, without the added sugar and carbs. It’s a great way to enjoy the sweet, tangy taste of blueberries while sticking to your ketogenic diet. This recipe is easy to prepare and makes a small batch, so it’s perfect for a Sunday treat or to enjoy throughout the week.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup water
• 2 tbsp erythritol (or sweetener of choice)
• 1 tbsp chia seeds
• 1 tsp lemon juice

Instructions:

1. In a medium saucepan, combine the blueberries and water. Heat over medium heat, stirring occasionally until the blueberries begin to break down (about 5-7 minutes).
2. Add the erythritol, chia seeds, and lemon juice to the pan. Stir well to combine.
3. Reduce the heat to low and simmer for an additional 5 minutes, stirring frequently, until the mixture thickens to a jam-like consistency.
4. Remove the pan from heat and let the jam cool to room temperature.
5. Transfer the jam to a jar or airtight container and refrigerate.

Keto blueberry jam is a great way to indulge in the sweet, fruity flavors of blueberries while keeping your carbs in check. The chia seeds help thicken the jam naturally, giving it a texture similar to traditional fruit preserves. This jam is versatile and can be used on keto-friendly bread, mixed into yogurt, or drizzled over pancakes for a delicious breakfast treat. It’s easy to make, requires minimal ingredients, and can be stored in the fridge for up to a week, making it perfect for your Sunday or any day you need a keto-friendly snack.

Keto Blueberry Coconut Bars

Keto blueberry coconut bars are a delectable snack that combines the flavors of coconut and fresh blueberries in a low-carb, keto-friendly treat. These bars are made with almond flour and shredded coconut, creating a chewy and slightly crunchy texture. They’re naturally sweetened with erythritol and packed with healthy fats from coconut oil, making them both satisfying and delicious. Whether you need a quick breakfast or a midday snack, these keto blueberry coconut bars are perfect for keeping you on track with your ketogenic lifestyle.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup erythritol (or sweetener of choice)
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the almond flour, shredded coconut, erythritol, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes or until the bars are golden brown and a toothpick inserted into the center comes out clean.
8. Let the bars cool completely before slicing into squares.

Keto blueberry coconut bars are a delicious and satisfying snack or breakfast option that will keep you full and energized. The combination of almond flour and shredded coconut creates a perfect texture, while the fresh blueberries add a burst of natural sweetness. These bars are low in carbs and high in healthy fats, making them an ideal treat for anyone on a ketogenic diet. They’re easy to make, portable, and store well, making them a great choice for a Sunday snack or a grab-and-go breakfast for busy weekdays.

Keto Blueberry Muffins

Keto blueberry muffins are the ideal low-carb breakfast or snack, bringing all the delicious flavors of a traditional muffin while keeping the carbs in check. Made with almond flour and sweetened with a keto-friendly sweetener like erythritol, these muffins are soft, fluffy, and bursting with fresh blueberries. Perfect for meal prep or a Sunday treat, they’re simple to make and store well for several days. These muffins are a great way to enjoy a comforting baked good without compromising on your ketogenic diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, combine the almond flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter (or coconut oil), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 of the way.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Keto blueberry muffins are a great way to enjoy a sweet, indulgent treat while sticking to your keto diet. Soft and fluffy with bursts of fresh blueberries, these muffins provide all the comfort of a classic muffin without the excess carbs. They’re perfect for a Sunday breakfast or to have on hand for busy mornings. These muffins store well in the fridge and can even be frozen for longer storage, making them an excellent option for meal prep. Indulge in these keto-friendly muffins without any guilt!

Keto Blueberry Smoothie

A keto blueberry smoothie is a refreshing and nutritious way to start your day or as a midday snack. This smoothie is made with fresh or frozen blueberries, unsweetened almond milk, and a low-carb sweetener. It’s packed with antioxidants, vitamins, and healthy fats, all while keeping the carbohydrate count low. The creaminess of the almond milk and the tangy sweetness of the blueberries make it a perfect keto-friendly beverage that will leave you feeling satisfied and energized.

Ingredients:

• 1/2 cup fresh or frozen blueberries
• 1 cup unsweetened almond milk
• 1 tbsp MCT oil or coconut oil
• 1 tbsp chia seeds (optional)
• 1-2 tbsp erythritol (or sweetener of choice)
• 1/4 tsp vanilla extract
• Ice cubes (optional, for a thicker smoothie)

Instructions:

1. Place the blueberries, almond milk, MCT oil (or coconut oil), chia seeds, erythritol, and vanilla extract into a blender.
2. Blend until smooth and creamy. Add more almond milk if the smoothie is too thick.
3. For a thicker smoothie, add a few ice cubes and blend again.
4. Taste and adjust the sweetness as needed by adding more erythritol.
5. Pour into a glass and serve immediately.

This keto blueberry smoothie is a perfect, quick breakfast or snack option that’s both delicious and nutritious. Packed with healthy fats from MCT oil or coconut oil, along with antioxidants from the blueberries, this smoothie is designed to fuel your body and keep you satisfied for longer. It’s easy to make and customizable to your taste preferences, making it a versatile addition to your keto meal plan. Enjoy this refreshing smoothie on a Sunday morning or anytime you need a healthy, low-carb pick-me-up!

Keto Blueberry Almond Fat Bombs

Keto blueberry almond fat bombs are a perfect low-carb, high-fat treat to satisfy your sweet tooth while maintaining your keto goals. These fat bombs combine the rich flavors of almond butter and fresh blueberries, along with healthy fats from coconut oil, to create a creamy, indulgent snack. They’re incredibly easy to make and can be stored in the freezer, making them a great option for meal prep. Whether you’re craving a mid-afternoon snack or a quick post-workout boost, these fat bombs are the ideal keto-friendly option.

Ingredients:

• 1/2 cup almond butter
• 1/4 cup coconut oil, melted
• 1/4 cup fresh blueberries
• 2 tbsp erythritol (or sweetener of choice)
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, combine the almond butter, melted coconut oil, erythritol, vanilla extract, and a pinch of salt. Stir until smooth.
2. Gently fold in the blueberries, crushing them lightly with a spoon to release some of their juices.
3. Spoon the mixture into silicone molds or a mini muffin tin.
4. Place the molds in the freezer for 1-2 hours, or until the fat bombs are solid and firm.
5. Once set, remove the fat bombs from the molds and store them in an airtight container in the freezer.

Keto blueberry almond fat bombs are a delicious and satisfying way to indulge in a sweet treat while staying on track with your ketogenic diet. The combination of almond butter, coconut oil, and fresh blueberries provides a balance of healthy fats and antioxidants, helping to fuel your body and curb your hunger. These fat bombs are simple to make, store well in the freezer, and are perfect for when you need a quick, satisfying snack. Whether enjoyed as an afternoon pick-me-up or a sweet dessert, they are the perfect low-carb indulgence.

Keto Blueberry Pancakes

Keto blueberry pancakes are a wonderful low-carb alternative to traditional pancakes, perfect for a lazy Sunday morning or any time you’re craving a delicious breakfast. Made with almond flour and sweetened with a sugar-free sweetener, these pancakes are fluffy, satisfying, and full of flavor. The fresh blueberries not only add a pop of color but also provide antioxidants to support your health. They’re quick to make and can be topped with keto-friendly syrup or butter for a perfect keto-approved breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 cup fresh blueberries
• 1 tbsp erythritol (or sweetener of choice)
• 2 tbsp butter (for cooking)

Instructions:

1. In a medium bowl, whisk the eggs, almond milk, and vanilla extract.
2. In a separate bowl, mix the almond flour, baking powder, and erythritol.
3. Add the dry ingredients to the wet ingredients and stir until smooth.
4. Gently fold in the blueberries.
5. Heat a skillet over medium heat and add a little butter.
6. Pour about 2-3 tbsp of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side or until golden brown.
7. Repeat with the remaining batter.
8. Serve with butter, keto syrup, or fresh whipped cream.

Keto blueberry pancakes offer the perfect start to your day without the carbs and sugar found in traditional pancakes. The almond flour gives them a soft, tender texture, while the blueberries add a burst of flavor and antioxidants. These pancakes are not only a great breakfast but also versatile enough to serve as a brunch dish or a comforting snack. With a little keto-friendly syrup and butter on top, they will quickly become a favorite weekend treat!

Keto Blueberry Cheesecake Bites

Keto blueberry cheesecake bites are a bite-sized, low-carb dessert that delivers all the flavors of a classic cheesecake with the added sweetness of blueberries. These cheesecake bites are made with a creamy, sugar-free filling and a crunchy almond flour crust. The blueberries can be added either on top or mixed into the filling, creating a delightful burst of flavor in every bite. These make a great snack, dessert, or party treat, and since they’re made with healthy fats and minimal carbs, they’re perfect for anyone on a keto diet.

Ingredients:
For the crust:

• 1/2 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol (or sweetener of choice)
• Pinch of salt

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a small bowl, combine almond flour, melted butter, erythritol, and a pinch of salt for the crust. Mix until well combined.
3. Spoon a small amount of the crust mixture into each muffin cup and press down to form a base. Bake for 8-10 minutes, or until lightly golden.
4. While the crusts are baking, prepare the filling by combining cream cheese, sour cream, erythritol, and vanilla extract in a bowl. Beat until smooth.
5. Once the crusts have cooled slightly, spoon the cheesecake filling onto each crust.
6. Top with fresh blueberries.
7. Place the cheesecake bites in the refrigerator to set for at least 2 hours.
8. Serve chilled.

Keto blueberry cheesecake bites are the perfect way to indulge in a creamy, rich dessert while sticking to your keto lifestyle. These little bites combine a buttery almond flour crust with a smooth, tangy cream cheese filling and fresh blueberries for an irresistible treat. They’re ideal for meal prep, easy to store in the fridge, and great for portion control. These keto cheesecake bites are a must-try for anyone who loves cheesecake but needs a low-carb option.

Keto Blueberry Almond Butter Smoothie Bowl

Keto blueberry almond butter smoothie bowl is a thick and creamy bowl of goodness that’s both satisfying and nutritious. Packed with protein and healthy fats from almond butter, chia seeds, and full-fat coconut milk, this smoothie bowl offers a well-rounded breakfast that keeps you energized throughout the morning. The blueberries add a fresh burst of flavor and antioxidants, while the toppings provide crunch and texture. Customize this bowl with your favorite keto-friendly toppings for a fun and filling breakfast that’s perfect for a leisurely Sunday morning.

Ingredients:

• 1/2 cup fresh or frozen blueberries
• 1/4 cup almond butter
• 1/4 cup full-fat coconut milk
• 1 tbsp chia seeds
• 1 tbsp erythritol (or sweetener of choice)
• 1/4 tsp vanilla extract
• Ice cubes (optional, for a thicker consistency)
• Toppings (e.g., sliced almonds, unsweetened shredded coconut, chia seeds)

Instructions:

1. Place the blueberries, almond butter, coconut milk, chia seeds, erythritol, and vanilla extract into a blender.
2. Blend until smooth and thick. Add a few ice cubes for a thicker consistency, if desired.
3. Pour the smoothie into a bowl.
4. Top with your favorite keto-friendly toppings such as sliced almonds, unsweetened shredded coconut, or extra chia seeds.
5. Serve immediately and enjoy!

Keto blueberry almond butter smoothie bowl is a delicious and satisfying way to start your day. It’s nutrient-dense, filled with healthy fats, protein, and fiber, and offers a great balance of flavors and textures. The almond butter gives the smoothie bowl a rich, creamy texture, while the blueberries add a refreshing sweetness. Topped with crunchy, low-carb ingredients, it’s an ideal choice for anyone following a keto diet who wants a filling, nourishing breakfast. This bowl is as customizable as you like, so feel free to get creative with your favorite toppings!

Note: More recipes are coming soon!