I have sweet tooth. I love dessert and if it’s lemony I love it even more. So when I was tasked to make a low carb cheesecake or keto cheesecake recipe I just knew it had to have lemon. And blueberries because they are low in calories but high in taste, nutrients and anti-oxidants. You’ve got to try my no bake Keto Blueberry Lemon Cheesecake recipe.
Avoiding Carbs in Cheesecake
While it tastes yummy, the typical piece of cheesecake is loaded with sugar, carbs and fat. Seriously. A piece of cheesecake contains more than 250 calories and a whopping 18 grams of fat! The danger in this dessert isn’t even in the calories, it’s in the amount of saturated fat hiding in each slice which is almost 10 grams! It’s true not all fat is bad but, saturated fat can raise your cholesterol, which can increase your risk of heart disease and stroke. The American Heart Association (AHA) recommends eating less than 13 grams of saturated fat per day, so one slice of cheesecake is almost your whole daily allotment.
Low-Carb Cheesecake Recipe
I’m also a huge fan of Stevia. I use it all the time instead of sugar. What is Stevia? It’s a calorie-free sugar substitute that is created from the stevia plant. Stevia is popular among health foodies, dieters and diabetics because it does not increase blood glucose levels. I keep packets in my purse at all times and the liquid version for cooking. Pyure Stevia is one of my favorite brands.
Keto Blueberry Lemon Cheesecake Recipe
So I came up with this low-carb cheesecake recipe which is essentially a keto cheesecake. Better yet, it’s no-bake and individually sized. OK. it’s more like a cup of cheesecake, but you will never miss what’s missing because it tastes that good. If you are a lemon cheesecake fan or a blueberry cheesecake fan you will love this dessert recipe because it’s the best of both worlds.
So without further ado here is this recipe.
Keto Blueberry Lemon Cheesecake (No Bake)
Yields: 4 small servings
Prep: 10 minutes | Cook: 5 minutes | Total: 15 minutes
1 ½ cups frozen blueberries
½ teaspoon liquid stevia extract
1 cup heavy whipping cream
8 oz cream cheese
¾ teaspoon liquid stevia extract (or more to taste)
½ teaspoon vanilla extract
Juice and zest of 1 1/2 lemons
1. To create the blueberry topping, add ingredients to a small non-stick saucepan and cook on medium-high heat for about 5 minutes. Blueberries should break down slightly to create a jam-like consistency. Remove from heat and set aside
2. Add heavy whipping cream to the bowl of an electric mixer with the whisk attachment. Mix on high for 3-4 minutes. Add cream cheese, stevia, vanilla, lemon juice and zest. Mix on medium-high for an additional 4-5 minutes until it thickens and has a smooth consistency.
3. Divide the cheesecake filling evenly between 4 small cups. Spoon on blueberry topping. Garnish with a few fresh blueberries and additional grated lemon zest if desired.
4. Store in refrigerator until ready to serve, or up to 3 days.
Optional garnish: Fresh blueberries Lemon zest
Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 232mgCarbohydrates: 23gFiber: 3gSugar: 17gProtein: 6g
Try more of Lauren’s delicious and healthy recipes like Amazing Low Carb Cauliflower “Potato” Salad and The Best Gluten-Free Dark Chocolate Zucchini Brownie Recipe.
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