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Following on from the success of my keto brownies, I have managed to make keto blueberry cheesecake squares, with vanilla. These really are incredibly light and tasty to eat and simply quick to make. It is all made in the one bowl, using the stick blender. You see my recipes really are as simple as I can make them. The flavour which really makes these amazing, is the addition of the vanilla. It has a lovely subtle sweet taste, but feel free to add more if you really like vanilla to make a punch.
Add frozen berries just before baking, if you mix them in with the recipe, your cheesecake will turn blue/purple. Simply drop the blueberries in one by one after you have poured the cheesecake mixture into the prepared baking dish. They will sink to the bottom which is brilliant as you serve the keto blueberry cheesecake upside down.
Keto Blueberry Cheesecake Squares
Remember to emulsify these ingredients well using a stick blender AND adjust sweetener to YOUR taste. Add plenty of vanilla, and then some more. This will guarantee these won't taste 'eggy'.
Course Cakes and desserts, Sweet treats
Cuisine Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Keto cheesecake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9
Calories 220 kcal
Ingredients
150 g butter or coconut oil melted salted, plus a pinch of salt if using coconut oil
6 eggs - medium
120 g cream cheese cut into cubes
2 tsp vanilla
4 tbsp granulated sweetener of choice or more, to your taste
1/2 tsp baking powder
50 g frozen blueberries
Instructions
- Place all the ingredients in a large mixing bowl.
- Mix together using a stick blender with the blade attachment until smooth.
- Read full recipes here >> ditchthecarbs.com/keto-blueberry-cheesecake-squares/