28+ Delicious Keto Blueberry Recipes to Satisfy Your Sweet Tooth

Are you a fan of blueberries and looking to incorporate them into your keto lifestyle?

Look no further! Blueberries are a delicious and versatile fruit that can easily be enjoyed on a ketogenic diet, thanks to their low carbohydrate content and rich antioxidant profile.

Whether you’re craving a sweet treat, a satisfying snack, or a refreshing breakfast, blueberries can be transformed into a variety of keto-friendly recipes that will tantalize your taste buds.

In this article, we’ve curated over 28 mouthwatering keto blueberry recipes that will help you enjoy this flavorful fruit without breaking your carb goals.

From keto muffins to smoothies and even cheesecakes, these recipes are perfect for anyone on a low-carb, high-fat diet.

So, grab your blueberries and get ready to create some delicious, guilt-free dishes!

28+ Delicious Keto Blueberry Recipes to Satisfy Your Sweet Tooth

Blueberries are not only a nutrient-dense, antioxidant-rich fruit but also an ideal ingredient for those following a ketogenic diet.

With over 28+ keto blueberry recipes, you have a variety of options to satisfy your sweet cravings while staying in ketosis.

From decadent desserts to satisfying breakfast dishes, the possibilities are endless.

Incorporating these recipes into your weekly meal plan will not only provide you with healthy and delicious meals but also keep your keto journey exciting and flavorful.

So, why wait? Try these keto blueberry recipes today and treat yourself to some guilt-free, blueberry-infused goodness!

Keto Blueberry Muffins

Soft, moist, and bursting with blueberries, these keto muffins are the perfect grab-and-go breakfast or snack. Packed with healthy fats and low in carbs, they’ll satisfy your sweet tooth while keeping you in ketosis. The use of almond flour and sugar substitutes ensures a light texture and rich flavor without the sugar spike.

Ingredients:

• 2 cups almond flour
• 1/3 cup powdered erythritol or sweetener of choice
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine almond flour, sweetener, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool before serving.

These muffins are a deliciously simple way to enjoy blueberries on a keto diet. Their natural sweetness and fluffy texture make them feel indulgent, while their low-carb profile keeps them guilt-free.

Keto Blueberry Chia Pudding

This creamy and nutritious pudding combines the goodness of chia seeds with the vibrant flavor of blueberries. High in fiber and healthy fats, it’s a great make-ahead option for breakfast or dessert. The blueberries add a touch of natural sweetness, perfectly complementing the rich coconut milk base.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened coconut milk or almond milk
• 2 tbsp powdered erythritol or stevia
• 1/2 tsp vanilla extract
• 1/3 cup fresh or frozen blueberries

Instructions:

1. In a medium-sized bowl, mix chia seeds, coconut milk, sweetener, and vanilla extract until well combined.
2. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally to prevent clumping.
3. Before serving, mash half of the blueberries with a fork to create a syrupy texture.
4. Stir the mashed blueberries into the pudding, then top with the remaining whole blueberries.

This pudding offers a creamy texture and bursts of blueberry flavor in every bite. It’s a versatile recipe you can customize with toppings like unsweetened coconut flakes or chopped nuts.

Keto Blueberry Cheesecake Bars

These cheesecake bars are a rich, indulgent treat with a perfect balance of creamy and fruity flavors. A nutty crust topped with velvety cheesecake and a layer of juicy blueberries makes this dessert unforgettable.

Ingredients:
Crust:

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

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 large egg
• 1 tsp vanilla extract

Topping:

• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a square baking pan with parchment paper.
2. Mix almond flour, melted butter, and sweetener for the crust. Press the mixture evenly into the pan and bake for 8-10 minutes.
3. Beat cream cheese, sweetener, egg, and vanilla extract until smooth. Pour over the cooled crust.
4. Sprinkle blueberries evenly over the cheesecake layer.
5. Bake for 20-25 minutes, or until the cheesecake is set.
6. Let cool to room temperature, then refrigerate for at least 2 hours before slicing.

These cheesecake bars are a delightful way to enjoy a decadent dessert without compromising your keto lifestyle. Their rich and creamy layers, accented by the natural sweetness of blueberries, are sure to impress.

Keto Blueberry Smoothie

This refreshing keto blueberry smoothie is the perfect drink to start your day or cool off in the afternoon. Packed with antioxidants from the blueberries and healthy fats from avocado, it provides a creamy and satisfying texture while keeping carbs in check. With a touch of vanilla and a bit of sweetener, it’s a deliciously refreshing way to fuel your body.

Ingredients:

• 1/2 cup blueberries (fresh or frozen)
• 1/2 avocado
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1-2 tbsp erythritol or preferred sweetener
• Ice cubes (optional)

Instructions:

1. Place blueberries, avocado, almond milk, chia seeds, vanilla extract, and sweetener in a blender.
2. Blend until smooth and creamy.
3. Add ice cubes for a chilled smoothie if desired, and blend again.
4. Pour into a glass and enjoy immediately.

This smoothie is a fantastic way to incorporate blueberries into your keto diet. The avocado gives it a creamy consistency, while the blueberries provide a burst of natural sweetness. It’s perfect for those looking for a low-carb, nutrient-dense snack or meal.

Keto Blueberry Scones

These keto-friendly blueberry scones have the perfect crumbly texture with a hint of sweetness and a burst of fresh blueberries in every bite. Made with almond flour and sweetened with a low-carb sweetener, they’re an ideal treat for anyone following a ketogenic diet. These scones pair beautifully with a cup of tea or coffee for a delightful breakfast or afternoon snack.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, coconut flour, sweetener, baking powder, and salt.
3. In another bowl, whisk together almond milk, melted butter, eggs, and vanilla extract.
4. Combine the wet and dry ingredients until fully incorporated. Gently fold in the blueberries.
5. Shape the dough into a disk about 1 inch thick and cut into 8 wedges.
6. Place the scones on the baking sheet and bake for 18-22 minutes, or until golden brown.
7. Let the scones cool before serving.

These blueberry scones are a delightful keto treat, perfect for those who miss traditional baked goods. With their lightly sweetened flavor and crumbly texture, they make an excellent option for any time of the day.

Keto Blueberry Jam

This sugar-free blueberry jam is the perfect addition to your low-carb lifestyle. Made with fresh blueberries and sweetened with a natural sugar substitute, this homemade jam delivers all the fruitiness of traditional jam without the carbs. Spread it on keto bread, use it as a topping for yogurt, or enjoy it on your favorite keto-friendly baked goods.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 tbsp chia seeds
• 2 tbsp erythritol or preferred sweetener
• 1 tbsp lemon juice
• 1/4 cup water

Instructions:

1. In a small saucepan, combine blueberries, sweetener, lemon juice, and water.
2. Cook over medium heat, mashing the blueberries with a spoon, until the mixture begins to thicken (about 10-12 minutes).
3. Stir in chia seeds and cook for another 3-5 minutes, allowing the jam to thicken further.
4. Remove from heat and let cool to room temperature.
5. Transfer to a jar or container and refrigerate for up to two weeks.

This keto blueberry jam is an excellent way to enjoy the sweet taste of blueberries without the added sugar. With a thick, spreadable consistency and a burst of fruit flavor, it’s a versatile addition to many keto dishes. Plus, it’s easy to make and keeps well in the fridge for future use.

Keto Blueberry Pancakes

These keto blueberry pancakes are light, fluffy, and filled with the sweet-tart taste of fresh blueberries. With a combination of almond flour and eggs, they create a low-carb, gluten-free breakfast option that’s perfect for anyone on a keto diet. These pancakes are just as satisfying as traditional pancakes, but without the carbs.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup fresh or frozen blueberries
• Butter or coconut oil for frying

Instructions:

1. In a mixing bowl, whisk together almond flour, eggs, almond milk, baking powder, salt, and cinnamon until smooth.
2. Gently fold in the blueberries.
3. Heat a non-stick skillet over medium heat and melt a little butter or coconut oil.
4. Pour about 2-3 tbsp of batter into the skillet for each pancake, spreading slightly to form a circle.
5. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve immediately with sugar-free syrup or a dollop of whipped cream.

These keto blueberry pancakes are a delicious breakfast treat that feels indulgent while staying low in carbs. The blueberries add a burst of natural sweetness, and the pancakes are fluffy and satisfying. You can also top them with extra berries or keto-friendly syrup for even more flavor.

Keto Blueberry Coconut Fat Bombs

These keto blueberry coconut fat bombs are the ultimate snack to satisfy your sweet cravings while providing a dose of healthy fats. With a rich, creamy coconut base and a burst of blueberry flavor, they’re the perfect keto-friendly treat for a midday energy boost or after-dinner indulgence.

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil
• 2 tbsp powdered erythritol
• 1/4 cup fresh or frozen blueberries
• 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, melt the coconut oil over low heat.
2. Stir in the shredded coconut, erythritol, and vanilla extract, mixing until well combined.
3. Gently fold in the blueberries.
4. Pour the mixture into silicone molds or an ice cube tray, ensuring the mixture fills each mold evenly.
5. Place in the freezer for at least 2 hours or until firm.
6. Once set, pop the fat bombs out of the molds and store them in an airtight container in the freezer.

These keto blueberry coconut fat bombs are a great way to get a quick hit of healthy fats while satisfying your sweet tooth. The coconut oil and shredded coconut provide a creamy base, while the blueberries add a natural sweetness. They’re perfect for anyone following a keto diet looking for an easy snack to keep on hand.

Keto Blueberry Cream Cheese Fat Bombs

These keto blueberry cream cheese fat bombs combine the richness of cream cheese with the sweetness of blueberries, making them a deliciously indulgent treat. They are low in carbs and packed with healthy fats, perfect for a keto-friendly snack that also satisfies your dessert cravings.

Ingredients:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1/4 cup powdered erythritol
• 1/4 cup fresh or frozen blueberries
• 1/2 tsp vanilla extract

Instructions:

1. In a mixing bowl, beat the softened cream cheese, butter, erythritol, and vanilla extract together until smooth and creamy.
2. Gently fold in the blueberries.
3. Spoon the mixture into silicone molds or mini muffin cups, smoothing the tops.
4. Freeze for at least 2 hours until solid.
5. Remove the fat bombs from the molds and store in an airtight container in the freezer.

These keto blueberry cream cheese fat bombs are a wonderful way to indulge while staying on track with your keto goals. They’re creamy, slightly tangy, and filled with the fresh burst of blueberries. These fat bombs are great for anyone looking for a satisfying, low-carb snack.

Keto Blueberry Almond Cake

This keto blueberry almond cake is moist, fluffy, and full of fresh blueberries, making it the perfect dessert or snack for those on a low-carb lifestyle. Made with almond flour and a touch of almond extract, it has a nutty flavor that pairs wonderfully with the natural sweetness of the blueberries.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, and almond extract.
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 cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving.

This keto blueberry almond cake is a delicious, low-carb treat with a rich, nutty flavor that pairs perfectly with the sweetness of blueberries. It’s a great dessert option for any occasion, whether you’re hosting a gathering or simply enjoying a treat at home.

Keto Blueberry Yogurt Parfait

This keto blueberry yogurt parfait is a refreshing and healthy dessert or snack option. Combining creamy Greek yogurt with fresh blueberries, chia seeds, and a touch of sweetener, it’s the perfect way to enjoy the flavor of blueberries while staying within your keto goals.

Ingredients:

• 1 cup full-fat Greek yogurt (unsweetened)
• 1/4 cup fresh or frozen blueberries
• 1 tbsp chia seeds
• 1-2 tbsp erythritol or sweetener of choice
• 1/4 tsp vanilla extract
• 2 tbsp unsweetened shredded coconut (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt with the vanilla extract and sweetener until smooth.
2. In serving glasses, layer the yogurt mixture with the blueberries, chia seeds, and shredded coconut (if using).
3. Repeat layers to fill the glasses.
4. Top with additional blueberries and a sprinkle of chia seeds.
5. Refrigerate for at least 1 hour to allow the chia seeds to absorb the liquid and thicken the parfait.

This keto blueberry yogurt parfait is a great option for those who want a satisfying and refreshing snack or dessert. The chia seeds add extra fiber, while the Greek yogurt provides a creamy, protein-packed base that pairs wonderfully with the sweetness of blueberries.

Keto Blueberry Ricotta Pancakes

These keto blueberry ricotta pancakes are a twist on traditional pancakes, offering a light, fluffy texture thanks to the ricotta cheese. The fresh blueberries add a burst of natural sweetness, while the low-carb ingredients make them perfect for those following a ketogenic diet.

Ingredients:

• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 cup fresh or frozen blueberries
• Butter or coconut oil for frying

Instructions:

1. In a large mixing bowl, whisk together the ricotta cheese, eggs, almond flour, baking powder, and vanilla extract until smooth.
2. Gently fold in the blueberries.
3. Heat a non-stick skillet over medium heat and melt butter or coconut oil.
4. Pour spoonfuls of the pancake batter onto the skillet, cooking for about 2-3 minutes on each side until golden brown and cooked through.
5. Serve immediately with sugar-free syrup or a few extra blueberries on top.

These keto blueberry ricotta pancakes are a great way to enjoy pancakes while staying low-carb. The ricotta cheese creates a fluffy texture, and the blueberries provide a burst of sweetness, making these pancakes perfect for a special breakfast or brunch.

Keto Blueberry Chocolate Chip Cookies

These keto blueberry chocolate chip cookies combine the best of both worlds: rich chocolate and fresh blueberries. Made with almond flour and sweetened with erythritol, these cookies are a perfect low-carb treat that satisfies your sweet tooth while keeping you in ketosis. The balance of dark chocolate and blueberries makes these cookies irresistibly delicious.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips
• 1/4 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, cream together butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the chocolate chips and blueberries.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

These keto blueberry chocolate chip cookies are a delicious way to enjoy the combination of chocolate and blueberries. They’re perfect for anyone craving a sweet, low-carb snack that satisfies without the sugar overload.

Keto Blueberry Avocado Smoothie

This creamy keto blueberry avocado smoothie is a nutrient-packed drink that combines healthy fats, fiber, and antioxidants. The avocado provides a silky texture while the blueberries bring a natural sweetness. This smoothie is perfect as a breakfast, post-workout snack, or mid-day pick-me-up, all while keeping your carb count low.

Ingredients:

• 1/2 avocado
• 1/2 cup fresh or frozen blueberries
• 1 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract
• Ice cubes (optional)

Instructions:

1. Combine the avocado, blueberries, almond milk, chia seeds, sweetener, and vanilla extract in a blender.
2. Blend until smooth and creamy.
3. Add ice cubes if you prefer a colder smoothie, and blend again.
4. Pour into a glass and enjoy immediately.

This keto blueberry avocado smoothie is a fantastic way to enjoy the health benefits of both blueberries and avocados. It’s creamy, filling, and packed with essential nutrients to keep you energized throughout the day.

Keto Blueberry Crumble

This keto blueberry crumble is a comforting dessert made with fresh blueberries and a crunchy almond flour topping. The combination of the tart blueberries with the crispy, buttery crumble makes this a perfect low-carb treat to enjoy after dinner or with a cup of coffee. It’s an easy-to-make dessert that’s sure to please everyone on a keto diet.

Ingredients:
For the Filling:

• 2 cups fresh or frozen blueberries
• 2 tbsp erythritol or sweetener of choice
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the Crumble Topping:

• 1 cup almond flour
• 1/4 cup melted butter
• 1/4 cup erythritol
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a small baking dish.
2. In a bowl, mix together the blueberries, erythritol, lemon juice, and vanilla extract. Pour this mixture into the prepared baking dish.
3. In another bowl, combine almond flour, melted butter, erythritol, cinnamon, and salt. Mix until crumbly.
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 filling is bubbly.
6. Let it cool for a few minutes before serving.

This keto blueberry crumble is a perfect dessert for anyone craving something sweet and comforting. With a buttery, crunchy topping and the natural sweetness of the blueberries, it’s a treat that fits into your keto lifestyle without compromising on flavor.

Keto Blueberry Lemon Cheesecake

This keto blueberry lemon cheesecake is rich, creamy, and has the perfect balance of tart lemon and sweet blueberries. With a low-carb almond flour crust and a smooth, decadent filling, this cheesecake is a perfect keto-friendly dessert to serve at gatherings or enjoy on your own. The fresh blueberry topping adds a refreshing burst of flavor that complements the creamy filling beautifully.

Ingredients:
For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp erythritol or preferred sweetener
• 1/2 tsp vanilla extract

For the Filling:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup erythritol or sweetener of choice
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice

For the Topping:

• 1/2 cup fresh or frozen blueberries
• 1 tbsp erythritol (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a springform pan.
2. To make the crust, combine almond flour, melted butter, erythritol, and vanilla extract. Press the mixture into the bottom of the pan to form a crust. Bake for 8-10 minutes or until golden brown.
3. For the filling, beat cream cheese, sour cream, erythritol, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
4. Pour the filling over the cooled crust and smooth the top.
5. Bake for 45-50 minutes or until the center is set and only slightly wobbly. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
6. For the topping, simmer blueberries with erythritol (if using) over low heat until they break down and form a syrupy consistency. Allow it to cool, then spread over the cheesecake.
7. Serve chilled.

This keto blueberry lemon cheesecake is a sophisticated and flavorful dessert that balances the tanginess of lemon with the sweetness of blueberries. It’s perfect for any occasion when you want to enjoy a rich, low-carb treat.

Keto Blueberry Zucchini Bread

This keto blueberry zucchini bread is a perfect way to sneak in some veggies while enjoying the sweet flavor of blueberries. The zucchini helps to keep the bread moist without adding extra carbs, and the combination of almond flour and sweetener ensures it stays keto-friendly. It’s a healthy and delicious snack or breakfast option.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup grated zucchini (well-drained)
• 1/4 cup erythritol or sweetener of choice
• 1/2 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
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together almond flour, erythritol, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until well combined. Fold in the grated zucchini and blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool before slicing and serving.

This keto blueberry zucchini bread is a great way to get in some extra vegetables while still enjoying a sweet, comforting treat. The zucchini keeps the bread moist, and the blueberries provide a burst of flavor that complements the almond flour base beautifully.

Keto Blueberry Ricotta Cheesecake Mousse

This keto blueberry ricotta cheesecake mousse is a rich and creamy dessert with a light, airy texture. The addition of ricotta cheese adds a deliciously smooth consistency, while the blueberries bring a sweet, fresh burst of flavor. This mousse is perfect as an individual treat or served in small cups for a fun, party-ready dessert.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup erythritol or sweetener of choice
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1 tbsp lemon juice (optional)

Instructions:

1. In a mixing bowl, combine ricotta cheese, heavy cream, erythritol, and vanilla extract. Use a hand mixer or whisk to blend until smooth and fluffy.
2. Gently fold in the blueberries, leaving a few for garnish.
3. Add lemon juice if you prefer a hint of tartness.
4. Spoon the mousse into individual serving cups or bowls.
5. Refrigerate for at least 1 hour to allow the mousse to set.
6. Top with extra blueberries before serving.

This keto blueberry ricotta cheesecake mousse is a delightful, no-bake dessert that combines the richness of ricotta cheese with the freshness of blueberries. Its creamy texture and light, airy consistency make it a satisfying treat for anyone following a keto diet.

Keto Blueberry Almond Butter Bars

These keto blueberry almond butter bars are a delicious, low-carb snack that combines the rich, nutty flavor of almond butter with the natural sweetness of blueberries. They’re easy to make, require no baking, and are perfect for an on-the-go treat or a post-workout snack. Packed with healthy fats and protein, these bars will keep you satisfied throughout the day.

Ingredients:

• 1/2 cup almond butter
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 2 tbsp erythritol or sweetener of choice
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup fresh or frozen blueberries
• 1-2 tbsp water (if needed to adjust consistency)

Instructions:

1. In a mixing bowl, combine almond butter, shredded coconut, almond flour, erythritol, salt, and vanilla extract. Mix until well combined.
2. Gently fold in the blueberries, being careful not to crush them.
3. If the mixture is too thick, add 1-2 tablespoons of water to reach a dough-like consistency.
4. Press the mixture into a lined baking dish or square pan, smoothing the top evenly.
5. Refrigerate for at least 2 hours or until firm.
6. Once set, cut into bars and store in an airtight container in the refrigerator.

These keto blueberry almond butter bars are a perfect balance of sweetness and richness. They’re a great grab-and-go option for busy days, providing healthy fats and protein to keep you fueled and satisfied.

Keto Blueberry Chia Pudding

This keto blueberry chia pudding is a quick and easy, make-ahead breakfast or snack. Chia seeds absorb liquid to create a pudding-like texture, and the fresh blueberries add natural sweetness and antioxidants. It’s a refreshing and satisfying treat that’s both low-carb and full of healthy fats.

Ingredients:

• 2 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1/4 cup fresh or frozen blueberries
• 1 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl or mason jar, combine chia seeds, almond milk, erythritol, and vanilla extract.
2. Stir well to ensure the chia seeds are evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, stir the pudding and top with fresh blueberries.

This keto blueberry chia pudding is a perfect option for a nutritious, low-carb breakfast or snack. The chia seeds provide fiber and omega-3s, while the blueberries add antioxidants and a touch of sweetness. The pudding can be made ahead, making it a convenient choice for busy mornings.

Keto Blueberry Smoothie Bowl

This keto blueberry smoothie bowl is a creamy, refreshing treat that combines the flavor of blueberries with healthy fats and protein. Topped with low-carb granola and more blueberries, it’s a satisfying breakfast or snack that’s packed with nutrients and low in carbs.

Ingredients:

• 1/2 cup frozen blueberries
• 1/2 avocado
• 1/2 cup unsweetened almond milk
• 1/4 cup Greek yogurt (unsweetened)
• 1 tbsp chia seeds
• 1 tbsp almond butter
• 1-2 tbsp erythritol or sweetener of choice

For Topping:

• Fresh blueberries
• Low-carb granola or unsweetened shredded coconut

Instructions:

1. In a blender, combine the frozen blueberries, avocado, almond milk, Greek yogurt, chia seeds, almond butter, and erythritol.
2. Blend until smooth and creamy.
3. Pour the smoothie into a bowl and top with fresh blueberries, low-carb granola, or shredded coconut.
4. Enjoy immediately!

This keto blueberry smoothie bowl is a refreshing and creamy breakfast or snack that’s packed with healthy fats and protein. It’s fully customizable, so you can add your favorite low-carb toppings for extra crunch and flavor.

Note: More recipes are coming soon!