Blueberry cheesecake Keto

More sharing options

Share on Twitter

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 271.8

Total Fat: 22.2 g
Cholesterol: 115.0 mg
Sodium: 75.3 mg
Total Carbs: 11.2 g
Dietary Fiber: 2.0 g
Protein: 9.0 g

View full nutritional breakdown of Blueberry cheesecake Keto calories by ingredient

Introduction

Please use heaping 1/3 cup of coconut flour instead of shredded coconut. Please use 1/2 cup fine almond flour. You can use farmers cheese or small curd cottage cheese instead of ricotta. Also add 1-2 tbs Psyllium husk or xantam gum ( optional) Also use erythrol (swerve) instead of xylitol. And add 1 tsp baking powder. Mix all and bake on 350 for 50-60 min or until inserted toothpick comes out clean. Leave in warm oven for 15 -20 min before taking out . Cool at least 30 min before serving . Sometimes there are no ingredients to be listed when writing recipe, sorry. Please use heaping 1/3 cup of coconut flour instead of shredded coconut. Please use 1/2 cup fine almond flour. You can use farmers cheese or small curd cottage cheese instead of ricotta. Also add 1-2 tbs Psyllium husk or xantam gum ( optional) Also use erythrol (swerve) instead of xylitol. And add 1 tsp baking powder. Mix all and bake on 350 for 50-60 min or until inserted toothpick comes out clean. Leave in warm oven for 15 -20 min before taking out . Cool at least 30 min before serving . Sometimes there are no ingredients to be listed when writing recipe, sorry.

Minutes to Prepare: 30

Minutes to Cook: 50

Number of Servings: 8

Ingredients

3 large Egg, fresh, whole, raw

6 tbsp Butter, unsalted

1 cup Ricotta Cheese, whole milk

1 cup Yogurt, Greek gods traditional plain Greek yogurt

6 tbsp Coconut Flakes, Organic, Unsweetened

2 serving Bob's Red Mill Almond Flour - per 1/4 Cup

1.5 cup Blueberries, fresh

15 gram(s) Pure Xylitol

Directions

Baking in buttered 8 inch torte form Serving Size: Makes 8

Number of Servings: 8

Recipe submitted by SparkPeople user LANALEMON.