Low-Carb Blueberry Swirl Cheesecake

Low-Carb Blueberry Swirl Cheesecake

I got some fantastic looking blueberries at the farmer’s market this weekend and I wasn’t sure what to do with them. They kept staring at me every time I opened the refrigerator.

Since I have a fabulous cheesecake recipe, I thought why not try something different and work on a blueberry puree that I could swirl into the cheesecake?

This is what I tried and it turned out to be the most beautiful cheesecake I’ve made yet. Tasted pretty darn good too!

I may play with this a bit, but it’s good enough to release for your culinary experimentation.

Let me know what you think.

Serves 10
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Blueberry Puree
  1. 1 1/2 c. Blueberries
  2. 8 T. Steviva Blend
  3. 1 T. Bob's Red Mill Organic Coconut Flour
  4. Juice of ½ lemon (save the other half for filling!)
Walnut Crust
  1. 8oz Walnuts
  2. ¼ Cup Splenda
  3. 6 Tbsp. Butter
Cheesecake Filling
  1. 2 Lbs. Cream Cheese (4-8oz. pkgs.)
  2. ¼ Tsp. Salt
  3. 1/2 Cup Steviva Blend
  4. 4 Eggs
  5. Juice of ½ lemon
  6. Need: 10″ spring form pan
  1. Puree: Combine berries, steviva and coconut flour in saucepan. Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice. Cool completely.
  2. Crust: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Chop walnuts in food processor. Mix all ingredients together and press into 10″ spring form pan.
  3. Filling: Combine salt, Steviva Blend , eggs and lemon juice and beat till smooth. Set aside in large bowl add 1 package of cream cheese at a time and cream till smooth. Gradually add egg mixture and beat till it is mixed well. Pour into spring form pan.
  4. Place pan in larger baking pan. Carefully drizzle blueberry puree over batter. Swirl knife through batter to marbleize. Place on oven rack. Pour boiling water into larger pan 1 inch up side of springform pan. Bake 1 hour. Turn oven off; let stand in oven 1 hour. Remove pan from water bath. Remove foil; cool completely. Cover and refrigerate overnight. Remove sides of pan.
Rogue Keto http://theroguecookie.com/

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