29+ Easy Keto Blueberry Cheesecake Recipes for Every Sweet Tooth

If you’re a fan of cheesecake and following a keto diet, you’re in for a treat! Blueberries add a burst of fresh flavor while still being low in carbs, making them a perfect addition to your keto-friendly desserts.

In this article, we’ve compiled a collection of 29+ mouthwatering keto blueberry cheesecake recipes that are not only delicious but also adhere to your low-carb, high-fat lifestyle.

From creamy pies and parfaits to bite-sized cheesecake bars and fluffy mousse, there’s a recipe for every craving and occasion.

Whether you’re new to keto or a seasoned pro, these cheesecake recipes will help you indulge in your favorite dessert without compromising your goals.

Get ready to explore the endless possibilities of creating keto-friendly blueberry cheesecakes that taste just as rich and indulgent as the traditional ones.

You’ll never miss the sugar or carbs with these guilt-free desserts that’ll leave you craving more!

29+ Easy Keto Blueberry Cheesecake Recipes for Every Sweet Tooth

With 29+ keto blueberry cheesecake recipes at your fingertips, you’ll never have to give up your love for this classic dessert again.

These recipes are designed to satisfy both your sweet tooth and your dietary needs, ensuring that you can enjoy all the creamy, tangy goodness of cheesecake without the carbs.

Whether you’re preparing a special treat for yourself, a gathering with friends, or simply want something quick and easy to whip up, these recipes have got you covered.

So go ahead, grab your ingredients, and get baking (or no-baking, depending on the recipe!).

These keto blueberry cheesecake delights are sure to impress, and you can feel good about treating yourself to a dessert that fits perfectly within your keto lifestyle.

No-Bake Keto Blueberry Cheesecake

This no-bake keto blueberry cheesecake is a creamy and tangy dessert topped with a fresh blueberry sauce. It’s perfect for those warm days when you don’t want to heat up the kitchen. With a rich almond flour crust and a silky cream cheese filling, this dessert satisfies sweet cravings without breaking ketosis.

Ingredients:
For the crust:

• 2 cups almond flour
• 1/3 cup melted butter
• 3 tablespoons powdered erythritol

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup powdered erythritol
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the blueberry topping:

• 1 cup fresh or frozen blueberries
• 2 tablespoons powdered erythritol
• 1/4 teaspoon xanthan gum

Instructions:
Mix almond flour, melted butter, and powdered erythritol until combined. Press the mixture into the base of a springform pan and refrigerate.
Beat softened cream cheese and powdered erythritol until fluffy. Gradually add heavy cream and vanilla extract while mixing. Spread the filling over the crust and refrigerate for at least 4 hours or until firm.
For the topping, simmer blueberries and erythritol in a saucepan until soft. Stir in xanthan gum to thicken. Let it cool before spreading over the cheesecake.

This creamy, chilled cheesecake delivers a satisfying mix of tangy and sweet, with a light and nutty crust that complements the velvety filling. It’s a showstopper at any gathering or simply a delightful treat for yourself.

Baked Keto Blueberry Cheesecake

This baked keto blueberry cheesecake has a dense and luxurious texture with a bright blueberry swirl. Its golden crust and creamy interior make it a classic dessert with a low-carb twist.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons powdered erythritol

For the filling:

• 24 oz cream cheese (room temperature)
• 3/4 cup powdered erythritol
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions:
Mix almond flour, melted butter, and powdered erythritol to form a crumbly mixture. Press into a springform pan and bake at 350°F (175°C) for 8 minutes. Let it cool.
Beat cream cheese and erythritol until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract. Pour half the mixture over the crust. Scatter blueberries, then pour the remaining filling.
Bake at 325°F (160°C) for 50–60 minutes until the center is slightly jiggly. Cool to room temperature, then refrigerate for 4 hours or overnight.

This baked cheesecake is an indulgent treat with a perfectly balanced tartness from the blueberries and richness from the cream cheese. It’s ideal for special occasions or whenever you want to impress.

Keto Blueberry Mini Cheesecakes

These keto blueberry mini cheesecakes are perfect for portion control and easy serving. With individual servings, they’re a great option for parties or meal-prepped desserts.

Ingredients:
For the crust:

• 1 cup almond flour
• 1/4 cup melted butter
• 2 tablespoons powdered erythritol

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup powdered erythritol
• 2 large eggs
• 1/2 teaspoon vanilla extract

For the topping:

• 1/2 cup fresh blueberries
• 1 teaspoon lemon juice
• 1 tablespoon powdered erythritol

Instructions:
Combine almond flour, melted butter, and erythritol. Press the mixture into a greased muffin tin lined with paper liners. Bake at 350°F (175°C) for 5 minutes and let cool.
Beat cream cheese and erythritol, then mix in eggs and vanilla extract. Pour the mixture into the prepared muffin tin, filling each cup 3/4 full. Bake for 18–20 minutes until the edges are set but the centers are slightly jiggly. Cool and refrigerate.
Simmer blueberries, lemon juice, and erythritol to create a compote. Spoon it over each mini cheesecake before serving.

These individual cheesecakes are delightfully creamy and perfectly portioned. The tart blueberry compote adds a burst of flavor, making each bite irresistible.

Keto Blueberry Swirl Cheesecake

This keto blueberry swirl cheesecake combines the richness of a traditional cheesecake with the tangy sweetness of blueberries swirled throughout the creamy filling. It’s a beautiful, vibrant dessert that fits perfectly into a low-carb lifestyle.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 3 tablespoons melted butter
• 1 tablespoon powdered erythritol

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup powdered erythritol
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the blueberry swirl:

• 1 cup fresh blueberries
• 1 tablespoon powdered erythritol
• 1 teaspoon lemon juice

Instructions:
Mix almond flour, melted butter, and erythritol to form a dough-like consistency. Press into the base of a springform pan and bake at 350°F (175°C) for 8 minutes. Let it cool.
Beat cream cheese and erythritol until smooth. Add eggs, one at a time, followed by sour cream and vanilla extract. Pour the mixture over the cooled crust.
To make the blueberry swirl, cook blueberries, erythritol, and lemon juice in a saucepan until the berries soften. Use a spoon to swirl the blueberry mixture into the cream cheese filling.
Bake at 325°F (160°C) for 50–60 minutes until the center is just set. Let the cheesecake cool before refrigerating for at least 4 hours.

This cheesecake is a perfect balance of creamy, sweet, and tart with the vibrant visual appeal of blueberry swirls throughout the filling. The almond flour crust adds a subtle nutty flavor, complementing the smooth texture of the cheesecake.

Keto Blueberry Lemon Cheesecake

This keto blueberry lemon cheesecake pairs the tangy zest of lemon with sweet blueberries for a refreshing dessert that feels indulgent but won’t kick you out of ketosis. It’s the perfect balance of flavors that makes every bite feel like a treat.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 3 tablespoons butter (melted)
• 2 tablespoons powdered erythritol

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup powdered erythritol
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1 teaspoon lemon juice

Instructions:
Combine almond flour, melted butter, and erythritol to form the crust mixture. Press into the bottom of a springform pan and bake at 350°F (175°C) for 8 minutes. Set aside to cool.
Beat the cream cheese with erythritol until fluffy. Add the eggs, one at a time, then stir in the lemon juice, lemon zest, and vanilla extract. Pour over the cooled crust and bake at 325°F (160°C) for 50–60 minutes, or until set.
For the topping, cook blueberries, erythritol, and lemon juice in a saucepan until the berries burst and the sauce thickens. Let it cool before spooning over the cheesecake.

This cheesecake combines the freshness of lemon with the sweetness of blueberries, making it a lively dessert that’s both refreshing and satisfying. It’s ideal for any season, and the tangy lemon filling offers a bright contrast to the rich, creamy texture of the cheesecake.

Keto Blueberry Almond Cheesecake Bars

These keto blueberry almond cheesecake bars are an excellent choice for a portable, easy-to-make dessert. The almond-flavored crust paired with the creamy blueberry filling makes each bite irresistible, and they’re great for meal prepping or serving at gatherings.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup butter (melted)
• 2 tablespoons powdered erythritol
• 1/2 teaspoon almond extract

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup powdered erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the topping:

• 1 cup fresh blueberries
• 2 tablespoons powdered erythritol

Instructions:
Preheat oven to 350°F (175°C). Mix almond flour, melted butter, erythritol, and almond extract until it forms a dough. Press the mixture into the bottom of a lined baking dish and bake for 10 minutes.
For the filling, beat cream cheese and erythritol until smooth. Add the eggs one at a time, followed by vanilla extract and heavy cream. Pour the mixture over the cooled crust.
Bake for 30–35 minutes until set and slightly golden on top. Let it cool to room temperature, then refrigerate for at least 4 hours.
For the topping, cook blueberries and erythritol over low heat until the berries burst and form a compote. Spread over the bars before serving.

These cheesecake bars combine the crunch of almond flour with a velvety filling and fresh blueberry topping. They are easy to serve and perfect for sharing at any event, making them an excellent low-carb alternative to traditional desserts.

Keto Blueberry Cheesecake with Macadamia Nut Crust

This keto blueberry cheesecake features a luxurious macadamia nut crust and a smooth, creamy filling, topped with a fresh blueberry compote. The rich flavor of macadamia nuts adds depth to the dessert, making it a truly indulgent low-carb treat.

Ingredients:
For the crust:

• 1 cup macadamia nuts (finely chopped)
• 1/4 cup almond flour
• 2 tablespoons melted butter
• 2 tablespoons powdered erythritol

For the filling:

• 16 oz cream cheese (softened)
• 1/2 cup powdered erythritol
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

For the topping:

• 1 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1/4 teaspoon lemon zest

Instructions:
Preheat oven to 350°F (175°C). Combine macadamia nuts, almond flour, melted butter, and erythritol. Press this mixture into the base of a springform pan and bake for 8 minutes. Let it cool.
Beat cream cheese and erythritol until smooth. Add eggs one at a time, then mix in heavy cream and vanilla extract. Pour the filling over the cooled crust and bake at 325°F (160°C) for 50 minutes, or until the center is set.
For the topping, simmer blueberries, erythritol, and lemon zest in a saucepan until thickened. Cool before spreading over the cheesecake.

This cheesecake is a perfect marriage of rich, buttery macadamia nuts and a creamy, smooth filling. The blueberry topping adds a burst of color and freshness, making it an excellent choice for anyone looking to enjoy a decadent, yet low-carb dessert.

Keto Blueberry Cheesecake Mousse

This keto blueberry cheesecake mousse is a fluffy, light, and creamy dessert that combines all the delicious flavors of cheesecake with the airy texture of mousse. It’s a great alternative for those who love cheesecakes but prefer a lighter dessert.

Ingredients:
For the mousse:

• 16 oz cream cheese (softened)
• 1/2 cup powdered erythritol
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the blueberry compote:

• 1 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1/4 teaspoon lemon juice

Instructions:
Beat the cream cheese and erythritol until smooth and fluffy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined. Spoon the mousse into individual serving cups.
For the compote, simmer the blueberries, erythritol, and lemon juice in a saucepan until the berries burst and thicken. Let it cool before spooning over the mousse.

This cheesecake mousse is light yet rich, with the perfect balance of sweetness and tang from the cream cheese. The blueberry compote adds a lovely fruity topping, making it a refreshing and indulgent dessert.

Keto Blueberry Cheesecake Fat Bombs

These keto blueberry cheesecake fat bombs are bite-sized, creamy, and packed with healthy fats, making them a great snack or dessert for those on a keto diet. They’re easy to make and incredibly satisfying, offering the rich flavors of cheesecake with minimal effort.

Ingredients:

• 8 oz cream cheese (softened)
• 1/4 cup coconut oil (melted)
• 1/4 cup powdered erythritol
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1/4 teaspoon lemon zest

Instructions:
Blend the cream cheese, coconut oil, erythritol, and vanilla extract until smooth. Fold in the blueberries and lemon zest.
Spoon the mixture into silicone molds or mini muffin tins. Freeze for 2–3 hours, or until firm.

These fat bombs are a convenient and delicious way to satisfy your cheesecake cravings while staying in ketosis. They offer a perfect balance of creamy texture, sweet blueberry, and tangy lemon zest, all in a compact bite.

Keto Blueberry Cheesecake in a Jar

This keto blueberry cheesecake in a jar is the perfect solution for a no-fuss dessert that’s easy to prepare, serve, and enjoy. Layered in mason jars, this dessert is portable, customizable, and gives you the classic cheesecake flavor in a convenient and adorable presentation.

Ingredients:
For the crust:

• 1 cup almond flour
• 2 tablespoons melted butter
• 2 tablespoons powdered erythritol

For the filling:

• 16 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the topping:

• 1 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1 tablespoon lemon juice

Instructions:
Mix almond flour, melted butter, and erythritol until combined. Press the mixture into the bottom of small mason jars and refrigerate.
In a separate bowl, beat the cream cheese with erythritol until smooth. Add sour cream and vanilla extract and continue mixing until well incorporated.
Layer the cheesecake filling over the crust in each jar, pressing down gently. Refrigerate for at least 4 hours.
For the topping, cook blueberries, erythritol, and lemon juice over low heat until the berries soften and release juice. Let it cool, then spoon it over the cheesecake layers before serving.

These keto cheesecake jars are an incredibly cute and practical way to enjoy your favorite dessert. The almond flour crust is nutty and satisfying, while the smooth filling and blueberry topping add perfect balance. Perfect for meal prepping or sharing at parties!

Keto Blueberry Cheesecake Pudding

This keto blueberry cheesecake pudding is a rich and creamy dessert that combines the velvety texture of pudding with the indulgent flavor of cheesecake. It’s a great choice for anyone craving a quick dessert with no baking involved, and the blueberries add a fresh and fruity note to each spoonful.

Ingredients:

• 8 oz cream cheese (softened)
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1 tablespoon lemon juice

Instructions:
Whip the cream cheese, heavy cream, erythritol, and vanilla extract together until smooth and fluffy. Spoon the mixture into serving bowls and refrigerate for 1 hour to thicken.
For the topping, simmer blueberries and lemon juice in a small saucepan over medium heat until the berries break down and form a syrup. Let it cool.
Once the pudding has set, spoon the blueberry topping over each serving.

This creamy cheesecake pudding is light and satisfying, and the fresh blueberries provide a tart contrast to the rich, velvety texture of the pudding. It’s an effortless way to enjoy cheesecake without all the work of baking.

Keto Blueberry Cheesecake Popsicles

These keto blueberry cheesecake popsicles are a fun and refreshing way to enjoy cheesecake during warm weather or when you’re craving something cold and creamy. The combination of tangy cream cheese and sweet blueberries makes these popsicles an irresistible treat for those on a low-carb diet.

Ingredients:

• 8 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1 tablespoon lemon juice

Instructions:
Beat the cream cheese and erythritol until smooth and creamy. Add heavy cream and vanilla extract, and mix until fully combined.
In a blender, combine blueberries and lemon juice and blend until smooth.
Pour a small amount of the blueberry puree into popsicle molds, then add a layer of the cream cheese mixture. Alternate between the blueberry puree and cream cheese mixture until the molds are filled.
Insert sticks into the molds and freeze for 4–6 hours or until completely solid.

These keto blueberry cheesecake popsicles are a playful and refreshing twist on the classic cheesecake, perfect for hot days or when you want a cooling, creamy treat. The layered effect adds a nice visual appeal, and each bite offers a refreshing, tangy contrast between the cheesecake and blueberry flavors.

Keto Blueberry Cheesecake Smoothie

This keto blueberry cheesecake smoothie is a delicious and creamy way to enjoy the flavors of cheesecake while staying on track with your low-carb lifestyle. It’s perfect for breakfast, as a snack, or even as a light dessert. With a balance of tangy cream cheese and sweet blueberries, this smoothie is both indulgent and refreshing.

Ingredients:

• 1/2 cup cream cheese (softened)
• 1/2 cup unsweetened almond milk
• 1/2 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract
• 1/4 cup ice cubes

Instructions:
Blend together cream cheese, almond milk, blueberries, erythritol, vanilla extract, and ice cubes until smooth.
Pour the smoothie into a glass and enjoy immediately.

This blueberry cheesecake smoothie is a quick and easy way to enjoy a creamy, keto-friendly treat that feels like a dessert but can also be a satisfying breakfast or snack. The blueberries bring a burst of flavor that pairs beautifully with the rich cream cheese, making each sip delightful.

Keto Blueberry Cheesecake Chia Pudding

This keto blueberry cheesecake chia pudding combines the creamy texture of cheesecake with the healthy benefits of chia seeds, all while keeping it low-carb and satisfying. It’s a great option for a make-ahead breakfast or dessert that is both nutritious and indulgent.

Ingredients:

• 1/2 cup unsweetened almond milk
• 2 tablespoons chia seeds
• 1/4 cup cream cheese (softened)
• 1/4 cup powdered erythritol
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1 tablespoon lemon juice

Instructions:
Mix almond milk, chia seeds, cream cheese, erythritol, and vanilla extract in a bowl. Stir well and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
For the topping, cook blueberries and lemon juice in a saucepan over low heat until the berries release their juices and the mixture thickens. Let it cool before topping the chia pudding with the blueberry compote.

This chia pudding is the perfect blend of creamy and fruity with a satisfying texture. The chia seeds provide a little crunch, while the cream cheese and blueberry topping deliver the essence of cheesecake in every bite. It’s ideal for meal prepping, making it easy to enjoy a delicious and low-carb dessert any time.

Keto Blueberry Cheesecake Bites

These keto blueberry cheesecake bites are mini, bite-sized versions of the classic cheesecake, making them perfect for snacking or serving at parties. With a buttery almond flour crust and a smooth, creamy filling, they are both easy to make and incredibly delicious.

Ingredients:
For the crust:

• 1 cup almond flour
• 1/4 cup melted butter
• 2 tablespoons powdered erythritol

For the filling:

• 8 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

For the blueberry topping:

• 1/2 cup fresh blueberries
• 1 tablespoon powdered erythritol

Instructions:
Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, and erythritol in a bowl, then press the mixture into the bottom of mini muffin tins to form the crust. Bake for 5 minutes and allow it to cool.
Beat cream cheese and erythritol until smooth, then add heavy cream and vanilla extract, mixing until creamy. Spoon the mixture onto the cooled crusts in the muffin tin.
Bake for 10-12 minutes, or until the filling is set and slightly golden on top. Let it cool and refrigerate for at least 2 hours.
For the topping, cook the blueberries and erythritol over low heat until the berries burst and form a syrup. Spoon the blueberry topping over each cheesecake bite before serving.

These keto cheesecake bites are perfect for portion control, offering all the flavor of a full cheesecake in a convenient, bite-sized form. The almond flour crust provides a satisfying crunch, while the creamy filling and blueberry topping are the perfect sweet and tangy balance. They’re great for parties, meal prep, or a quick indulgence when you want something small and satisfying.

Keto Blueberry Cheesecake Crêpes

These keto blueberry cheesecake crêpes combine a thin, delicate crêpe with a creamy cheesecake filling and fresh blueberry topping. They’re an elegant, low-carb twist on a French classic, perfect for breakfast, brunch, or a special dessert.

Ingredients:
For the crêpes:

• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon melted butter
• 1/4 teaspoon vanilla extract
• Pinch of salt

For the cheesecake filling:

• 8 oz cream cheese (softened)
• 2 tablespoons powdered erythritol
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

For the blueberry topping:

• 1/2 cup fresh blueberries
• 1 tablespoon powdered erythritol
• 1 tablespoon lemon juice

Instructions:
In a bowl, whisk together almond flour, eggs, almond milk, melted butter, vanilla extract, and salt. Heat a non-stick skillet over medium heat and pour a small amount of batter into the pan, swirling it to form a thin crêpe. Cook for 1-2 minutes on each side until golden. Repeat with the remaining batter and set the crêpes aside.
For the cheesecake filling, beat cream cheese, erythritol, heavy cream, and vanilla extract until smooth and creamy.
To make the blueberry topping, simmer blueberries, erythritol, and lemon juice in a saucepan until the berries release their juices and the mixture thickens.
Spread the cheesecake filling onto each crêpe, fold, and top with the blueberry mixture. Serve immediately.

These keto blueberry cheesecake crêpes are light, creamy, and bursting with flavor. The delicate crêpes complement the rich cheesecake filling, while the blueberry topping adds a refreshing, tangy sweetness. They make for a beautiful breakfast or a special low-carb dessert.

Keto Blueberry Cheesecake Panna Cotta

This keto blueberry cheesecake panna cotta combines the smooth, creamy texture of panna cotta with the rich, tangy flavors of cheesecake and blueberries. It’s a perfect, no-bake dessert that’s both elegant and incredibly easy to make.

Ingredients:
For the panna cotta:

• 1 cup heavy cream
• 8 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin

For the blueberry topping:

• 1/2 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1 teaspoon lemon juice

Instructions:
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
Heat the heavy cream in a saucepan over low heat, then stir in the cream cheese and erythritol until smooth. Once the mixture is well combined, add the bloomed gelatin and stir until dissolved. Remove from heat and add vanilla extract.
Pour the panna cotta mixture into individual serving glasses and refrigerate for at least 4 hours or until set.
For the blueberry topping, simmer blueberries, erythritol, and lemon juice in a saucepan over low heat until the berries burst and the mixture thickens. Cool before spooning over the panna cotta.

This panna cotta is a velvety and indulgent dessert that feels like a decadent treat, but with minimal carbs. The creamy cheesecake flavor shines through, and the blueberry topping adds a fresh, tangy contrast. It’s an elegant, no-bake dessert that’s perfect for any occasion.

Keto Blueberry Cheesecake Fat Bomb Bars

These keto blueberry cheesecake fat bomb bars are a perfect snack or dessert when you need something quick, portable, and satisfying. They’re packed with healthy fats, creamy cheesecake flavor, and a delicious blueberry compote to top them off.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted coconut oil
• 2 tablespoons powdered erythritol

For the filling:

• 8 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 1/2 cup coconut cream
• 1 teaspoon vanilla extract

For the blueberry topping:

• 1/2 cup fresh blueberries
• 2 tablespoons powdered erythritol

Instructions:
Preheat the oven to 350°F (175°C). Mix almond flour, melted coconut oil, and erythritol until combined. Press this mixture into the base of a baking dish and bake for 10 minutes. Let the crust cool.
For the filling, beat cream cheese, erythritol, coconut cream, and vanilla extract until smooth and creamy. Spread the filling over the cooled crust and refrigerate for at least 2 hours.
For the topping, simmer blueberries and erythritol in a saucepan over low heat until the berries break down and form a compote. Let it cool, then spread it over the bars before serving.

These fat bomb bars are a delicious, nutrient-packed treat that combines creamy cheesecake flavor with the sweetness of blueberries. The almond flour crust is perfectly crunchy, and the bars are full of healthy fats, making them ideal for a keto diet.

Keto Blueberry Cheesecake Pie

This keto blueberry cheesecake pie features a buttery, almond flour crust, a creamy cheesecake filling, and a tangy blueberry topping. It’s a delicious and elegant low-carb dessert that’s perfect for gatherings or just when you want to indulge in something sweet without the carbs.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons powdered erythritol

For the filling:

• 16 oz cream cheese (softened)
• 1/4 cup powdered erythritol
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

For the topping:

• 1 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1 tablespoon lemon juice

Instructions:
Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, and erythritol to form the crust. Press the mixture into the base of a pie pan and bake for 10 minutes. Let the crust cool.
For the filling, beat cream cheese, erythritol, sour cream, vanilla extract, and heavy cream until smooth and creamy. Pour the filling into the cooled crust and bake for 40–45 minutes until the center is set. Let it cool to room temperature and refrigerate for at least 4 hours.
For the topping, cook blueberries, erythritol, and lemon juice over low heat until the berries soften and release juice. Let it cool, then spoon it over the cheesecake before serving.

This keto blueberry cheesecake pie is rich and velvety, with the perfect balance of creamy filling and fresh, tangy blueberry topping. It’s the perfect dessert for those who love classic cheesecake flavors but want to keep things low-carb.

Keto Blueberry Cheesecake Fluff

This keto blueberry cheesecake fluff is a light and airy dessert that combines the smoothness of cheesecake with a fluffy, mousse-like texture. It’s easy to make and perfect for those who want a quick, no-bake dessert that’s keto-friendly and full of flavor.

Ingredients:

• 8 oz cream cheese (softened)
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1 tablespoon lemon juice

Instructions:
Beat the cream cheese and erythritol together until smooth. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined.
For the blueberry topping, cook the blueberries and lemon juice over low heat until the berries break down and form a thick syrup. Let it cool.
Spoon the cheesecake fluff into serving bowls and top with the blueberry syrup. Refrigerate for at least 2 hours before serving.

This cheesecake fluff is light, creamy, and bursting with blueberry flavor. The fluffy texture makes it feel indulgent without being overly heavy. It’s a great keto-friendly option when you’re craving something light yet satisfying.

Keto Blueberry Cheesecake Custard

This keto blueberry cheesecake custard is a smooth and velvety dessert with all the rich flavors of cheesecake in custard form. It’s a low-carb delight that’s perfect for those who enjoy custard and want to indulge without the sugar and carbs.

Ingredients:

• 8 oz cream cheese (softened)
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup powdered erythritol
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the blueberry topping:

• 1 cup fresh blueberries
• 2 tablespoons powdered erythritol
• 1 tablespoon lemon juice

Instructions:
In a saucepan, heat heavy cream, almond milk, and erythritol until warm, but not boiling.
In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm cream mixture into the eggs while whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and mix in the cream cheese until smooth.
Pour the custard into serving cups and let it cool to room temperature. Refrigerate for at least 2 hours.
For the topping, cook the blueberries, erythritol, and lemon juice over low heat until the berries break down and thicken. Let it cool, then spoon it over the custard before serving.

This keto blueberry cheesecake custard is rich and decadent with a smooth, silky texture. The fresh blueberry topping adds a sweet and tangy contrast to the creamy custard, making it a perfect low-carb dessert for any occasion.

Note: More recipes are coming soon!