Fresh blueberries, creamy cheesecake flavor, and a buttery almond crust—this Keto Blueberry dessert hits all the right notes without the sugar rush. It’s simple enough for a weekday and pretty enough for company. The texture is light and silky with bursts of juicy berries in every bite.
If you’re watching carbs but still want something sweet, this is a great go-to. You won’t miss traditional sugar or flour here.
Ingredients
Method
- Prep the pan: Line your pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
- Make the crust: In a bowl, combine almond flour, granulated sweetener, and salt. Stir in melted butter and vanilla until the texture feels like damp sand.
- Press and bake: Press the crust firmly and evenly into the pan. Bake 8–10 minutes, until lightly set and just starting to color. Let cool 5 minutes.
- Beat the filling: In another bowl, beat cream cheese and powdered sweetener until smooth and fluffy, about 1–2 minutes.
- Add the wet ingredients: Beat in eggs one at a time until just combined. Mix in sour cream, lemon zest, and vanilla. Do not overmix.
- Fold in berries: Gently fold in blueberries. If using frozen, add straight from the freezer to avoid bleeding.
- Pour and smooth: Spread the filling over the crust, smoothing the top. Tap the pan gently to release air bubbles.
- Bake: Bake 25–30 minutes, until edges are set and the center still has a slight jiggle. It will firm up as it cools.
- Cool and chill: Cool to room temperature, then refrigerate at least 3 hours, preferably overnight, for clean slices.
- Finish: Before serving, drizzle with a touch of lemon juice, add a few extra blueberries, and garnish with mint if you like.
What Makes This Recipe So Good
- Low-carb and satisfying: Each serving is naturally lower in carbs, thanks to almond flour, cream cheese, and a light hand with blueberries.
- Balanced sweetness: Uses a keto-friendly sweetener that tastes clean, without bitterness or aftertaste.
- Quick and easy: Comes together fast with simple steps and no complicated techniques.
- Versatile: Serve it chilled as bars, a small cheesecake, or spoon-style in ramekins.
- Meal-prep friendly: Keeps well in the fridge and freezes like a dream.
What You’ll Need
- For the crust:
- 1 1/2 cups almond flour (super-fine)
- 3 tablespoons granulated erythritol or allulose
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the filling:
- 12 ounces cream cheese, softened
- 1/2 cup powdered erythritol or allulose
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or 3/4 cup frozen, unthawed)
- Optional finishing:
- 1 tablespoon lemon juice
- Additional blueberries for topping
- A few mint leaves for garnish
- Equipment:
- 8-inch square pan or 9-inch springform pan
- Mixing bowls and hand mixer
- Parchment paper
How to Make It
- Prep the pan: Line your pan with parchment, leaving overhang for easy lifting. Preheat oven to 325°F (163°C).
- Make the crust: In a bowl, combine almond flour, granulated sweetener, and salt.
Stir in melted butter and vanilla until the texture feels like damp sand.
- Press and bake: Press the crust firmly and evenly into the pan. Bake 8–10 minutes, until lightly set and just starting to color. Let cool 5 minutes.
- Beat the filling: In another bowl, beat cream cheese and powdered sweetener until smooth and fluffy, about 1–2 minutes.
- Add the wet ingredients: Beat in eggs one at a time until just combined.
Mix in sour cream, lemon zest, and vanilla. Do not overmix.
- Fold in berries: Gently fold in blueberries. If using frozen, add straight from the freezer to avoid bleeding.
- Pour and smooth: Spread the filling over the crust, smoothing the top.
Tap the pan gently to release air bubbles.
- Bake: Bake 25–30 minutes, until edges are set and the center still has a slight jiggle. It will firm up as it cools.
- Cool and chill: Cool to room temperature, then refrigerate at least 3 hours, preferably overnight, for clean slices.
- Finish: Before serving, drizzle with a touch of lemon juice, add a few extra blueberries, and garnish with mint if you like.
How to Store
- Refrigerate: Store covered in the fridge for up to 5 days. Keep it tightly wrapped to prevent drying out.
- Freeze: Slice into portions, wrap individually, and freeze for up to 2 months.
Thaw overnight in the fridge.
- No countertop storage: Because of the dairy, keep it chilled when not serving.
Why This is Good for You
- Lower glycemic impact: Almond flour and keto-friendly sweeteners support stable blood sugar compared to traditional flour and sugar.
- Healthy fats: Cream cheese, sour cream, and almond flour deliver fats that help with satiety and flavor.
- Antioxidants: Blueberries add fiber and polyphenols, offering brightness without a big carb load when used in moderation.
- Protein support: The eggs and dairy give the dessert some staying power, so a small piece goes a long way.
What Not to Do
- Don’t overbake: A cheesecake-style filling should have a slight wiggle in the center. Overbaking leads to cracks and a dry texture.
- Don’t skip chilling: Slicing before it sets will cause messy edges and a softer structure.
- Don’t use too many berries: More isn’t better here. Extra blueberries raise carbs and can water down the filling.
- Don’t overmix the batter: Too much air creates cracks and a spongy texture.
- Don’t swap sweeteners 1:1 without checking: Different keto sweeteners vary in sweetness and behavior.
Adjust to taste.
Alternatives
- Dairy-free: Use a dairy-free cream cheese and coconut cream in place of sour cream. Flavor will be slightly coconut-forward.
- Nut-free crust: Swap almond flour for sunflower seed flour by weight and add a pinch of cinnamon to balance flavor.
- Sweetener options: Allulose gives a softer texture and less crystallization; erythritol is crisper and sweeter. Monk fruit blends work well, too.
- Lemon twist: Add 1 tablespoon lemon juice and extra zest to make it more tart and bright.
- Ramekin version: Divide into six greased ramekins, bake 16–20 minutes, and chill.
Great for portion control.
FAQ
Are blueberries keto-friendly?
Blueberries can fit into a keto diet in small portions. They’re higher in carbs than raspberries or blackberries, but using about 1 cup across a whole recipe keeps the carbs modest per serving.
Can I use frozen blueberries?
Yes. Use them straight from the freezer and fold gently to reduce color bleeding.
You may need an extra 2–3 minutes of bake time.
What sweetener is best for this recipe?
Allulose or a monk fruit–allulose blend gives the smoothest texture. Erythritol works, but it can recrystallize slightly when chilled. Powdered forms blend better in the filling.
How do I know when it’s done?
The edges should look set and the center should jiggle like gelatin when you gently shake the pan.
If it’s fully firm in the oven, it’s likely overbaked.
Can I make this without eggs?
You can try an egg replacer designed for baking, but the texture will be less custardy. Bake times may vary, so keep an eye on it.
What’s the carb count per serving?
Exact counts vary by brands and sweeteners. As a ballpark, with the amounts listed and 12 servings, you’ll be around 4–6g net carbs per piece.
Check with your ingredients for accuracy.
My crust is crumbly. What went wrong?
It likely needed more melted butter or a firmer pack into the pan. Add 1 extra tablespoon butter if your almond flour is very fine and dry.
Final Thoughts
Keto Blueberry is proof that dessert can be simple, bright, and low carb without feeling like a compromise.The creamy filling, buttery crust, and juicy berries make it feel special, yet it’s easy enough for any night. Keep a few slices in the freezer, and you’ll always have a sweet, satisfying treat ready to go. If you love clean flavors and straightforward prep, this one deserves a spot in your regular rotation.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.