Ingredients
1.5 cups almond flour
1/2 cup erythritol
24 oz cream cheese (full-fat, softened)
1/2 cup heavy cream
3 large eggs (room temperature)
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 cup fresh blueberries
1 tbsp additional lemon juice for topping
Instructions
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan
Mix almond flour and erythritol in a bowl, add 3 tbsp melted butter, and press into pan to form crust
Chill crust in refrigerator for 15 minutes
In another bowl, beat cream cheese and erythritol until smooth
Add heavy cream, eggs, vanilla, and lemon juice, mixing until fully combined
Pour mixture over chilled crust and place in a large roasting pan
Fill roasting pan with 1 inch hot water (water bath method) to prevent cracking
Bake for 40 minutes or until edges set but center still jiggles slightly
Cool to room temperature, then chill for 4 hours
Top with fresh blueberries and additional lemon juice before serving
Notes
Almond flour crust can be substituted with crushed pecans for texture variation
Erythritol can be replaced with monk fruit sweetener or allulose in 1:1 ratio
Vegan option: use coconut cream and vegan cream cheese
Chilling is essential for proper crust set
For egg-free version, replace eggs with 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water)
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 0g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 100mg