Creamy Keto Blueberry Cheesecake

  • Prep Time
    15 mins
  • Cook Time
    50 mins
  • Serving
  • Ready In
    65 mins

Creamy Keto Blueberry Cheesecake

Actually, I have to say, I didn’t know much about cheesecakes before. I used to bake mostly sponge cake based layered cream cakes because these are the most common in Europe. Now that we’ve been following the Keto Diet, I’m trying to make desserts with less dough, even though I use flours with much lower carbs, such as almond flour or coconut flour.

I love cheesecake, now I like much better than before, because cheesecakes are much easier to make. You just have to mix everything up and you’re done. While the cake is baking, I can do other things in the meantime. And in the end, you don’t have to deal with decoration too much. I love simple and great things and this Creamy Keto Blueberry Cottage Cheesecake is really simple and fantastically delicious. You have to try this!

Berries are known to fall into the Keto-friendly category due to their low carbohydrate content, so feel free to use them in desserts.  Last but not least, they even look good as decorators.

Many cheesecake recipes write to grind biscuits off the base of the cake.  But since I’ve been on Keto, I haven’t been doing this for a number of reasons.  The first and foremost reason is that factory biscuits are full of carbohydrates such as white wheat flour and sugar.  Secondly, they are also full of all kinds of additives that are undesirable to me. That’s why I always make the base of the cake myself.  You can do this very easily based on the recipe here: Really Chocolate Keto Cake Base Sheet


Cheese Cream

For Decoration

Really Chocolate Keto Cake Base Sheet


Per 1 slice of cake (1/8 cake)

  • Daily Value*
  • Calories: 469
    23 %
  • Fat: 41 g
    25 %
  • Carbohydrate: 16 g
    24 %
  • Fiber: 2 g
    9 %
  • Sugar: 10 g
    24 %
  • Net carbs: 14 g
    34 %
  • Protein: 15 g
    19 %
  • Sodium: 554 mg
    24 %
  • Potassium: ~1900 mg
    55 %



Bake a Cocoa Sponge Cake sheet from two eggs as described here:


Tear the sponge cake into pieces.


Put the sponge cake pieces in the blender and blend with the butter.


Line the bottom of a 24 cm / 9.5 inch cake tin with baking paper and pour the dough mixed with butter on it.


Smooth the dough to the bottom of the cake tin and then place in a preheated oven at 350 F / 180 C for 5-10 minutes.


While the cake base is baking, put the cheese cream ingredients in a deep bowl and mix well.


Put a tablespoon almond flour into the mix and continue the mixing.


Put the blueberries into the cheese mixture and mix it gently.


Grate a lemon peel (preferably, the lemon should be chemical-free, organic)


Add the grated lemon zest to the cheese mixture and mix gently.


Pour the finished cheese mixture over the pre-baked cake sheet.


Put the cake in the oven and bake for about 50 minutes until the top of the cheese cream is slightly browned. Allow the oven to cool slowly, it will crack less on top.


Meanwhile, beat the cream into a hard whipped cream with a spoonful of sweetener.


When the cake is completely cold, spread the whipped cream on it.


Finally, decorate with blueberries as you like.


It is best to make the cake the day before so that the flavors can come together. Worth the wait. Serve cold.

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