Keto Blueberry Lemon Cheesecake – Bright, Creamy, and Low-Carb
Cheesecake should feel special without being a sugar bomb, and this Keto Blueberry Lemon Cheesecake does exactly that. It’s rich and creamy, with a sunny pop of lemon and bursts of juicy blueberries. The almond flour crust adds a buttery crunch that pairs perfectly with the tangy filling.
You’ll get all the comfort of a classic cheesecake without the carb crash. It’s a reliable showstopper for birthdays, holidays, or a weekend treat.
Ingredients
Method
- Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with foil if your pan leaks.
- Make the crust. Stir 2 cups almond flour, 3–4 tablespoons keto sweetener, a pinch of salt, and 5 tablespoons melted butter until it resembles damp sand. If it seems too loose, add 1–2 teaspoons coconut flour.
- Press and pre-bake. Press the mixture evenly into the pan, going slightly up the sides. Bake for 10–12 minutes until lightly golden. Cool on a rack while you make the filling.
- Soften the cream cheese. Let 24 ounces of cream cheese sit at room temperature until very soft. This prevents lumps and overmixing later.
- Mix the filling base. Beat the cream cheese with 3/4 cup keto sweetener on low to medium speed until smooth. Add 1 cup sour cream, 1–2 teaspoons vanilla, the finely grated zest of 1 lemon, and 1–2 tablespoons fresh lemon juice. Mix just until combined. For extra silkiness, add 2–3 tablespoons heavy cream.
- Add the eggs. Add 3 large eggs one at a time on low speed. Scrape the bowl and mix only until the streaks disappear. Do not whip air into the batter, or the cheesecake can crack.
- Blueberries: fold or swirl. Toss 1 cup blueberries with 1 teaspoon sweetener and a pinch of lemon zest. Gently fold half into the batter. If you prefer a swirl, simmer the blueberries with 1–2 teaspoons sweetener and 1 teaspoon lemon juice until just syrupy. Cool fully. Optionally whisk in 1/2 teaspoon gelatin to stabilize, then swirl into the filled pan.
- Fill and smooth. Pour the batter into the cooled crust. Tap the pan a few times on the counter to pop surface bubbles. If using the cooked blueberry mixture, spoon dollops over the top and swirl with a skewer.
- Bake low and slow. Place the pan on the center rack. Bake 45–60 minutes, until the edges are set and the center still jiggles like Jell-O. Do not overbake. The carryover heat will finish it.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool to room temperature. This gentle cooling helps prevent cracks.
- Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. The flavor improves and the texture firms up.
- Garnish and serve. Top with more fresh blueberries and a little lemon zest. Run a knife around the edge before releasing the springform. Slice with a hot, clean knife for neat pieces.
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Why This Recipe Works
This cheesecake leans on classic techniques but uses smart low-carb swaps. Almond flour stands in for graham crackers, bringing a toasty, nutty flavor and great texture.
A mix of cream cheese and sour cream makes the filling smooth, lush, and not overly dense. Lemon zest brightens the richness, while a touch of vanilla rounds it out. Sweetened with a granulated erythritol or allulose blend, it sets beautifully and keeps the carbs low.
Shopping List
- Almond flour (finely ground, blanched)
- Unsalted butter
- Granulated keto sweetener (erythritol, allulose, or a blend)
- Cream cheese (full-fat, brick style)
- Sour cream (full-fat)
- Eggs
- Lemon (zest and juice)
- Vanilla extract
- Fresh blueberries (or frozen, no sugar added)
- Salt
- Coconut flour (optional, for a drier crust if needed)
- Unflavored gelatin (optional, for stabilizing a blueberry swirl)
- Heavy cream (optional, for a softer filling texture)
- Lemon zest strips (optional, for garnish)
Step-by-Step Instructions
- Prep the pan and oven. Heat the oven to 325°F (163°C).
Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with foil if your pan leaks.
- Make the crust. Stir 2 cups almond flour, 3–4 tablespoons keto sweetener, a pinch of salt, and 5 tablespoons melted butter until it resembles damp sand. If it seems too loose, add 1–2 teaspoons coconut flour.
- Press and pre-bake. Press the mixture evenly into the pan, going slightly up the sides.
Bake for 10–12 minutes until lightly golden. Cool on a rack while you make the filling.
- Soften the cream cheese. Let 24 ounces of cream cheese sit at room temperature until very soft. This prevents lumps and overmixing later.
- Mix the filling base. Beat the cream cheese with 3/4 cup keto sweetener on low to medium speed until smooth.
Add 1 cup sour cream, 1–2 teaspoons vanilla, the finely grated zest of 1 lemon, and 1–2 tablespoons fresh lemon juice. Mix just until combined. For extra silkiness, add 2–3 tablespoons heavy cream.
- Add the eggs. Add 3 large eggs one at a time on low speed.
Scrape the bowl and mix only until the streaks disappear. Do not whip air into the batter, or the cheesecake can crack.
- Blueberries: fold or swirl. Toss 1 cup blueberries with 1 teaspoon sweetener and a pinch of lemon zest. Gently fold half into the batter. If you prefer a swirl, simmer the blueberries with 1–2 teaspoons sweetener and 1 teaspoon lemon juice until just syrupy.
Cool fully. Optionally whisk in 1/2 teaspoon gelatin to stabilize, then swirl into the filled pan.
- Fill and smooth. Pour the batter into the cooled crust. Tap the pan a few times on the counter to pop surface bubbles.
If using the cooked blueberry mixture, spoon dollops over the top and swirl with a skewer.
- Bake low and slow. Place the pan on the center rack. Bake 45–60 minutes, until the edges are set and the center still jiggles like Jell-O. Do not overbake. The carryover heat will finish it.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
Move to a rack and cool to room temperature. This gentle cooling helps prevent cracks.
- Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. The flavor improves and the texture firms up.
- Garnish and serve. Top with more fresh blueberries and a little lemon zest.
Run a knife around the edge before releasing the springform. Slice with a hot, clean knife for neat pieces.
Keeping It Fresh
Leftovers should be covered and stored in the fridge for up to 5 days. For clean storage, keep it in the springform base and cover tightly with wrap or a lid.
You can also freeze individual slices: wrap well, place in a freezer bag, and store for up to 2 months. Thaw overnight in the fridge or for 30–60 minutes at room temperature for a quick treat.
Why This is Good for You
This cheesecake offers satisfaction without the sugar spike. Almond flour provides healthy fats and a touch of protein, with far fewer carbs than grain-based crusts. Cream cheese and sour cream bring calcium and make the dessert more filling, which can help with portion control. Blueberries add flavor and color along with antioxidants, fiber, and a bright burst that reduces the need for extra sweetener. Keeping carbs lower can support steady energy and reduce cravings for many people.
Pitfalls to Watch Out For
- Using cold dairy: Cold cream cheese won’t mix smoothly and can cause lumps.
Let it soften fully.
- Overmixing: Too much air leads to cracking and a spongy texture. Mix on low and stop as soon as it’s combined.
- Overbaking: If it’s fully set in the oven, it’s overdone. Pull it when the center jiggles.
- Watery blueberries: Frozen berries can leak juice.
If using frozen, add them straight from the freezer and fold gently, or cook into a quick swirl and cool before using.
- Loose crust: If your almond flour is coarse or oily, the crust may crumble. A teaspoon of coconut flour or an extra minute of pre-bake can help dry it out.
- Skipping the chill: Cheesecake needs time to set. Rushing this step leads to messy slices.
Recipe Variations
- Mascarpone boost: Swap 8 ounces of cream cheese for mascarpone for a slightly lighter, silkier texture.
- Lemon-forward: Add an extra teaspoon of zest and 1 tablespoon more lemon juice for a brighter tang.
A few drops of lemon extract can intensify citrus notes.
- Blueberry ribbon: Make a thicker swirl with 1.5 cups blueberries, sweetener, and 1 teaspoon gelatin. Cool fully before swirling to keep it distinct.
- Nutty crust: Replace 1/2 cup almond flour with finely chopped pecans for a praline-like flavor.
- No-bake option: Use a crust of almond flour, butter, and a pinch of gelatin for structure. Whip the filling with additional heavy cream and 1 teaspoon gelatin, then chill to set.
Flavor is lighter and texture is mousse-like.
- Mini cheesecakes: Bake in a lined muffin tin for 18–22 minutes. Great for portion control and faster chilling.
FAQ
Can I use a different sweetener?
Yes. Erythritol and allulose work well.
Allulose browns more and can make the texture slightly softer. Avoid liquid sweeteners in the crust since they can make it sticky.
Do I need a water bath?
Not strictly. Baking at a lower temperature and cooling gradually helps prevent cracks.
If you want extra insurance, place a pan of hot water on the rack below to add moisture without risking leaks.
Can I make this dairy-free?
You can try dairy-free cream cheese and coconut cream, but texture and set will differ. Add 1 teaspoon gelatin (bloomed and melted) to help it firm up if needed.
What if my cheesecake cracks?
It still tastes great. Cover with blueberry topping and zest.
For next time, reduce mixing, avoid overbaking, and cool more gradually.
Is it okay to use frozen blueberries?
Yes. Use them straight from the freezer to reduce bleeding, or cook into a quick compote for a clean swirl. Avoid thawing in advance.
How many carbs are in a slice?
It varies by sweetener and blueberries used.
As a ballpark, expect around 5–7 net carbs per slice when cut into 12 slices, assuming an erythritol or allulose sweetener and 1 cup blueberries.
Wrapping Up
Keto Blueberry Lemon Cheesecake delivers creamy comfort with a fresh citrus twist and a low-carb profile. It’s simple to pull off, looks impressive, and keeps well for days. With a few smart techniques and the right ingredients, you get a dessert that feels indulgent while still fitting your goals.
Keep this one in your rotation for any occasion that needs a bright, crowd-pleasing finish.
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