Making a perfect keto cheesecake is easier than you think. This one is both sugar and gluten-free, yet still tastes like a dream. Rich and comforting creaminess, topped with juicy fresh blueberries. Heaven is a place on earth indeed!

Ingredients

Crust

• 300 ml (150 g) almond flour
• 50 g butter
• 2 tbsp (25 g) erythritol
• ½ tsp vanilla extract

Filling

• 600 g cream cheese
• 125 ml heavy whipping cream or crème fraîche
• 2 eggs
• 1 egg yolk
• 1 tbsp (10 g) erythritol (optional)
• 1 tsp lemon, zest
• ½ tsp vanilla extract
• 50 g fresh blueberries (optional)

Instructions

• Preheat the oven to 175°C. Butter a 9-inch 22 cm springform and line the base with parchment paper.
• Melt the butter for the crust and heat until it gets a nutty scent. This will give the crust a lovely toffee flavor.
• Remove from heat and add almond flour, sweetener and vanilla. Combine into a dough and press into the base of the springform pan. Bake for 8 minutes, until the crust turns lightly golden. Set aside and allow to cool while you prepare the filling.
• Mix together cream cheese, heavy cream, eggs, lemon zest, vanilla and sweetener, if you’re using any. Combine well. Pour the mixture over the crust.
• Raise the heat to 200°C and bake for 15 minutes.
• Lower the heat to 110°C and bake for another 45-60 minutes.
• Turn off the heat and let cool in the oven. Remove when it has cooled completely and place it in the fridge to rest overnight. Serve with fresh blueberries.