Keto Blueberry Jamboree

If you’re looking for a delicious and keto-friendly dessert, look no further than this amazing keto blueberry jamboree cheesecake recipe that is our take on the delicious Blueberry Jamboree cheesecake from the Magnolia Bakery! With only 11 grams of net carbs per serving, this cheesecake is a great recipe for those on a ketogenic diet. Plus, it’s so easy to make – you’ll be able to whip it up in no time!

More about blueberry cheesecake and the keto diet

Can you really enjoy blueberry cheesecake while on keto? Yes you can!

What is the keto diet?

The keto diet is a high-fat, low-carb diet that is designed for weight loss. On the keto diet, you will eat a lot of healthy fats, moderate amounts of protein, and very few carbs. This diet can help you lose weight quickly and easily, without feeling hungry or deprived.

What is monk fruit?

Monk fruit, also known as Luo Han Guo, is a natural sweetener that makes an excellent alternative to sugar on keto diets. This sweetener naturally contains zero calories and carbs, making it keto-friendly.

As well as being great for ketogenic diets, monk fruit is known to have several health benefits. It can help regulate blood sugar levels and has been shown to have antioxidant properties which may help boost the immune system.

Monk fruit also has a milder taste than regular sugar so you won’t get any of that bitter aftertaste associated with other keto-friendly sweeteners like stevia or erythritol. So if you’re looking for a delicious keto-friendly sweetener, monk fruit is a great option.

Ingredients

Keto Almond Flour Crust

• 2 cups almond flour
• 1/3 cup butter
• 2 tablespoons granulated monk fruit sugar (allulose)
• 1 teaspoon vanilla extract

Blueberry Cream Cheese Filling

• 32 oz cream cheese
• 1 1/3 cups powdered monk fruit sugar (allulose)
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Blueberry Sauce Topping

• 2 cups fresh blueberries, divided
• 1/4 cup powdered monk fruit sugar (allulose)
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest

Substitutions

• You can use frozen berries instead of fresh, but they may be slightly mushier in consistency
• For a variety of keto cheesecake treats, try using different berries or other low carb fruit like strawberries, raspberries and blackberries.
• No springform pan? Use a 9 x 9 baking dish to make keto blueberry cheesecake bars.

Equipment

• Electric mixer
• 9 inch Springform pan

Instructions

1. Preheat the oven to 350 degrees F.
2. Line the bottom of a 9 inch springform pan with parchment paper.
3. Stir together the almond flour and monk fruit sugar in a medium mixing bowl.
4. Melt the butter with a small saucepan or microwave oven.
5. Pour the melted butter into the almond flour mixture and stir until combined.
6. Press the crust mixture into a layer on the bottom of the springform pan. It will be a little crumbly.
7. Bake for 10 minutes until lightly golden.
8. Allow the crust to cool for a minimum of 10 minutes.
9. Let the cream cheese soften to room temperature.
10. Add the softened cream cheese and monk fruit sugar to a large mixing bowl and beat with a hand mixer until light and fluffy.
11. Beat the three eggs in a small bowl.
12. While beating the cream cheese mixture at a slow speed to minimize bubbles, slowly add the eggs.
13. Add the lemon juice and vanilla extract and beat until completely combined.
14. Rinse the fresh blueberries before gently folding them into the filling.
15. Pour the blueberry cream cheese filling into the springform pan, covering the cheesecake crust. Tap the pan on the counter to release air bubbles. If necessary, smooth the top with a spatula.
16. Bake at 350 degrees for 45-55 minutes. The center should be almost set but still jiggly.
17. Let cool on the counter to room temperature in the springform pan. If the edges are stuck to the pan, run a knife around it.
18. Refrigerate at least 4 hours until set. You can refrigerate it overnight.
19. For the topping, combine blueberries (just 1 cup!), powdered monk fruit sugar, lemon juice and the lemon zest all at once into a medium saucepan.
20. Boil the blueberry mixture gently over medium heat and simmer for about 10 minutes. The berries will soften and break down into a sauce.
21. Add the remaining 1 cup of blueberries and stir for 2-3 minutes just until they are soft.
22. Remove from the heat, pour into a small bowl and let cool to room temperature.
23. Run a knife around the edges of the springform pan once the cheesecake has set, then remove the side of the pan.
24. Transfer the cheesecake to a serving plate.
25. Spoon the liquid blueberry sauce over the cheesecake first, then add the whole blueberries.

Cooking Tips

• Worried about breaking the cheesecake? Simply use the bottom of the springform pan for serving!
• Consider making a double batch of blueberry topping

Serving

Serve as is or top with Cool Whip, or whip your own by beating heavy whipping cream with a hand mixer until it forms soft peaks that hold their shape.

Pairs with

• A sweet Riesling
• Chardonnay
• Coffee
• Fruit-flavored beers

Storage Instructions

This keto cheesecakes stores in the fridge or freezer, ready to be a perfect snack another day. Stores in an airtight container up to three days and in the freezer up to three months. We recommend dividing it into individual pieces before freezing!

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Bragging Rights

We would love to see what you did with this recipe!

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