Low Carb + Sugar Free Blueberry Cheesecake Ecstasy

Tuesday, March 24, 2020


Ok guys. This. Cheesecake. Is. The. Bomb!!!!!

Ty mentioned to me last week that he would really like some cheesecake. So last night, I looked on pinterest, changed/tweaked some recipes, and came up with this amazing creation to surprise him with!

I've been eating somewhere between THM and keto since hich school and I've never made a cheesecake that is this absolutely mouth watering. Seriously though, it can cause you to drool so be careful.

I'll keep the "blah, blah, blah." to a minimum and drop some more yummy looking photos below along with the recipe! Have any questions or comments? Drop a comment below!


Cheesecake Recipe

The cheesecake recipe "Chocolate Berry Wedding Cheesecake" can be found on page 332 in the Trim Healthy Mama Cookbook.


Cheesecake Crust Ingredients
  • 1 cup almond flour
  • 1/2 cup flax seed
  • 2 tbsp Pyure (or other stevia/erythritol blend)
  • 1 tsp cinnamon
  • 1 stick butter slightly melted

Blueberry Topping Ingredients

  • 2 cups frozen blueberries
  • 1/4 cup Pyure
  • 1/2 cup water
  • 1 tbsp lemon juice
  • good sprinkle of cinnamon
  • 1 tsp vanilla

Cheesecake Crust Instructions
  1. Preheat the oven to 375 degrees F. Grease your glass pie plate with coconut oil or an oil of your choice.
  2. Add all of the ingredients together.
  3. Stir together with a spatula and finish combining together with your hands (wash hands first!).
  4. Press evenly into pan and bake for roughly 10 minutes.

Blueberry Topping Instructions
  1. Add all ingredients to a medium pot or saucepan.
  2. Bring to a boil and let simmer on medium/high heat for 5-10 minutes.
  3. Turn to low/medium heat, stirring often for 10-15 minutes.
  4. Let sauce and cheesecake cool before adding as the topping!

Note: Once blueberry topping is added, drizzle with dark chocolate melted Bake Believe chocolate chips!


Print This Recipe

more
Subscribe to: Posts (Atom)
Alexandria Danielle
Theme by BD.