Mix the almond flour and the (first reference to) sweetener in a bowl. Gently melt the butter in a small pan on the stove top, then pour into the almond mixture. Combine well, then tip into a deep, greased and lined springform tin (18cm / 17-in diameter). Press the mixture down to form a compact, even layer on the bottom.
Bake in the oven for 10 minutes, then remove and allow to cool.
In the meantime, place the blueberries in a small pan and add a tablespoon of water. Cook them over moderate heat for 5-10 minutes, then use a potato masher to crush them. Continue to cook until you have a thick puree. Set aside to cool.
Place the cream cheese, the (second reference to) sweetener and lemon juice in a bowl. Whisk well to combine and set aside.
In a separate clean bowl, whip the double cream to semi-soft peaks. Set aside.
Boil the kettle and pour two tablespoons of hot water into a ramekin. Sprinkle over the gelatine powder and leave to completely dissolve. (I place the ramekin inside a larger bowl and filled the larger bowl with more boiling water - this assists the gelatine dissolving).
Leave for 3-5 minutes, using a chopstick or fork to mix several times.
It must be completely dissolved and look like this before using >
Essentially, you should now have the following items:
Add the warm, melted gelatine to the softly whipped cream and whip once more to fully combine - then immediately fold the cream cheese mixture into the cream mixture. Fold in the blueberry puree and fill the springform tin with the mixture. Place into the fridge overnight to set (or at least 6 hours)
Release the cheesecake from the springform tin and peel away any parchment used to line the tin. Serve topped with additional blueberries, if desired (not included in macros).
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving
Nutritional Information per serving
Calories 353Kcal / 1477kJ
Fat 35g of which saturates 17g Carbohydrates 4.3g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 3.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.3g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Eggs (may be found in the cream cheese)
Sulphites (may be found in the powdered gelatine)
Yogurt Cream with Raspberries & Ground Flax (Keto)
Orange Blossom Lollies (Low-carb)
High-Fibre Chocolate Muffins (Keto)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.