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Keto Lemon Blueberry Cheesecake - Bright, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 3 tablespoons granulated erythritol or monk fruit sweetener
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for extra brightness)
  • For the filling: 24 ounces cream cheese, softened to room temperature
  • 2/3 to 3/4 cup powdered erythritol or monk fruit blend (to taste)
  • 3 large eggs, room temperature
  • 1/2 cup full-fat sour cream (or Greek yogurt for a tangier note)
  • 2 teaspoons vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1 cup fresh blueberries (plus extra for topping)
  • For the blueberry topping (optional but recommended): 1 cup blueberries (fresh or frozen)
  • 2 tablespoons water
  • 2 tablespoons powdered erythritol or monk fruit blend
  • 1 teaspoon lemon juice
  • 1/4 teaspoon xanthan gum (optional, to thicken)
  • Equipment: 9-inch springform pan
  • Foil for wrapping the pan
  • Large roasting pan (for the water-bath method)
  • Electric hand mixer or stand mixer

Method
 

  1. Prep your pan and oven: Preheat 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 a double layer of foil to keep water out during baking.
  2. Make the crust: In a bowl, combine almond flour, granulated sweetener, and salt. Stir in melted butter, vanilla, and lemon zest until the mixture looks like damp sand. Press evenly into the bottom of the pan. Bake for 10–12 minutes, until lightly golden. Cool for 10 minutes.
  3. Lower the oven heat to 300°F (149°C). This gentle temperature helps prevent cracking and keeps the texture creamy.
  4. Beat the cream cheese and sweetener: In a large bowl, beat softened cream cheese with powdered sweetener on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl to avoid lumps.
  5. Add the flavor and creaminess: Mix in sour cream, vanilla, lemon zest, lemon juice, and salt. Beat on low until combined. Avoid incorporating too much air.
  6. Add the eggs: Beat in eggs one at a time on low speed, mixing just until combined after each. Overmixing adds air and can cause cracks.
  7. Fold in blueberries: Gently fold in 1 cup of blueberries with a spatula. If using frozen berries, do not thaw; toss them with a teaspoon of almond flour first to reduce bleeding.
  8. Set up the water bath: Place the foil-wrapped springform pan in a large roasting pan. Pour the filling over the crust and smooth the top. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake: Bake at 300°F for 55–70 minutes. The edges should be set, and the center should jiggle slightly like Jell-O when nudged. Ovens vary, so start checking at 55 minutes.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. This slow cool helps prevent cracks.
  11. Chill: Remove from the water bath, discard foil, and cool on a rack until room temperature. Cover and chill for at least 4 hours, preferably overnight, for the best texture.
  12. Make the topping (optional): In a small saucepan, combine blueberries, water, sweetener, and lemon juice. Simmer over medium heat for 3–5 minutes, stirring, until some berries burst. If you want it thicker, sprinkle xanthan gum lightly and whisk well. Cool completely before spooning over the chilled cheesecake.
  13. Serve: Run a thin knife around the edge, release the springform, slice with a hot, clean knife, and top with extra blueberries or the cooled sauce.