Keto Blueberry Cheesecake

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on May 19 2025

Keto Blueberry Cheesecake – Explained Step by Step

Indulge in a luxuriously creamy cheesecake that’s entirely keto-friendly, sweetened with Keystone Pantry Allulose and topped with a vibrant, tart-sweet blueberry compote. This dessert brings all the satisfaction of traditional cheesecake—without the sugar and carbs.

Let’s break down each component and understand why we’re using what we’re using.

🧈 The Crust: Buttery, Nutty, and Low-Carb

Ingredients:

1½ cups almond flour
¼ cup Keystone Pantry Allulose
¼ cup unsalted butter, melted
½ teaspoon ground cinnamon
Pinch of salt

Why these ingredients?

Almond flour: This is the go-to for keto baking. It replaces traditional wheat flour with a nutty, protein- and fiber-rich alternative that’s naturally low in carbs. Its crumbly texture mimics a classic graham cracker crust surprisingly well.
Keystone Pantry Allulose: This natural sugar alternative provides sweetness without spiking blood sugar. Allulose bakes and browns like sugar, helping the crust caramelize and hold together better than many other sweeteners.
Butter: The glue of the crust. It adds rich flavor and ensures the crust binds together and toasts beautifully.
Cinnamon: Adds subtle warmth and enhances the flavor of the almonds and blueberries.
Salt: Just a pinch balances the sweetness and intensifies flavor.

Method:

Preheat your oven to 325°F (163°C).
Mix all crust ingredients in a bowl until evenly combined.
Press into the bottom of a 9-inch springform pan.
Bake for 10–12 minutes until lightly golden.
Let cool while you prepare the filling.

🍰 The Cheesecake Filling: Smooth, Rich, and Balanced

Ingredients:

24 oz cream cheese, softened
¾ cup Keystone Pantry Allulose
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup heavy cream
Zest of 1 lemon (optional)

Why these ingredients?

Cream cheese: The star of the show. Use full-fat for a rich, smooth texture that sets perfectly. It creates that luscious, dense body we all love in cheesecake.
Keystone Pantry Allulose: It sweetens without aftertaste and doesn’t crystallize when cooled, giving the filling a silky consistency even after chilling.
Eggs: Essential for structure. Eggs bind the filling together and help it set during baking. They also add a touch of richness.
Vanilla extract: Rounds out the flavors and brings a familiar warmth to the profile.
Sour cream: Adds a tang that balances the richness and creates a velvety texture. It also helps prevent cracking.
Heavy cream: Lends creaminess and smooths out the density of the cream cheese.
Lemon zest (optional): Offers a light brightness that complements the blueberries and cuts through the richness.

Method:

In a large bowl, beat cream cheese until smooth and fluffy.
Add allulose and mix well until incorporated.
Add eggs one at a time, beating slowly and scraping down the sides.
Stir in vanilla, sour cream, heavy cream, and lemon zest if using.
Pour over the cooled crust and smooth the top.

🔥 Baking and Cooling

Bake at 325°F for 50–60 minutes. The edges should be set, and the center slightly jiggly.
Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour—this prevents sudden temperature changes that cause cracking.
Chill in the refrigerator for at least 4 hours, ideally overnight. This helps it fully set and develop its flavor.

Blueberry Topping: Naturally Sweet and Tart

Ingredients:

1 cup blueberries (fresh or frozen)
2 tablespoons Keystone Pantry Allulose
1 teaspoon lemon juice
1–2 tablespoons water
¼ teaspoon xanthan gum (optional, for thickening)

Why these ingredients?

Blueberries: Naturally low in carbs and high in antioxidants, they offer a bold burst of flavor. Just enough to complement, not overpower, the cheesecake.
Keystone Pantry Allulose: Enhances the fruit’s natural sweetness without adding sugar or carbs.
Lemon juice: Brings a bright, tangy counterpoint to the rich cheesecake.
Water: Helps loosen the topping into a sauce.
Xanthan gum: A keto-friendly thickener. Optional, but helps achieve a jammy, glossy finish.

Method:

In a small saucepan, combine blueberries, allulose, lemon juice, and water.
Simmer over medium heat for 5–7 minutes, until berries burst and sauce thickens.
If a thicker texture is desired, sprinkle in xanthan gum and stir well.
Let cool fully before spooning over the cheesecake.

🍽️ Final Assembly & Serving

Once your cheesecake is fully chilled and set:

Run a knife around the edges before releasing the springform pan.
Spoon the cooled blueberry topping evenly across the top.
For a garnish, add a swirl of keto whipped cream or a few mint leaves for contrast.

🔬 Nutrition Information (Per Slice, Approximate)

Calories: 280
Fat: 25g
Net Carbs: 4g
Protein: 6g
Sugar: 1g (from blueberries)
Sweetener: Allulose (does not impact net carbs)

✨ Why This Cheesecake Works

This cheesecake is a masterclass in keto-friendly baking. With a low-carb crust that mimics traditional graham crackers, a filling that’s rich yet not too dense, and a fruit topping that satisfies with natural sweetness, it’s the perfect example of how thoughtful ingredients can create something truly special. And thanks to Keystone Pantry Allulose, it’s sweet and satisfying without the blood sugar spike or gritty texture that other sweeteners sometimes cause.