Low Carb-Sugar Free Blueberry Cheesecake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Crust
- 118.29 ml almond flour
- 118.29 ml flax seed meal
- 59.14 ml artificial sweetener (We use Splenda)
- 29.58 ml butter, melted
-
Filling
- 2 (453.59 g) package cream cheese
- 118.29 ml sour cream
- 2 eggs
- 236.59 ml artificial sweetener (We use Splenda)
- 9.85 ml vanilla
-
Sauce
- 236.59 ml blueberries, fresh
- 29.58 ml sugar-free jam (we use Smuckers blackberry)
- 118.29 ml artificial sweetener (We use Splenda)
- 4.92 ml lemon juice
- 4.92 ml white wine
- 9.85 ml xanthan gum (optional thickener)
directions
- Mix crust ingredients in a 8 or 9 inch glass pie dish.
- Press into dish.
- In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
- Pour into crust.
- While baking at 350°F for 20 minutes, prepare blueberry sauce.
- On stove, place all ingredients over medium heat.
- Cook until blueberries soften.
- Pour on baked cheesecake and chill for a few hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!