Hi, welcome to our recipe blog site. Below you can get a guide on exactly how to make extremely delicious KETO BLUEBERRY CHEESECAKE SQUARES recipes. The manufacturing procedure is very simple, you just need to adhere to the techniques that we have composed on this page. The adhering to are the phases of just how to cook KETO BLUEBERRY CHEESECAKE SQUARES. Please follow the directions well.
So many readers are asking me for nut free recipes due to allergies, or restrictions in school lunch boxes. This keto blueberry cheesecake square is nut free, grain free, gluten free, wheat free, no added sugar (the only sugar is from the berries and cream cheese) and incredibly low carb.
When I bake the cheesecake it browns on the top which I don’t think looks attractive, so to serve I turn it upside down, hence the picture looks like there is a base to this recipe, but in fact it is the browned cooked top of the cheesecake.
Ingredients
- 150 g butter or coconut oil melted salted, plus a pinch of salt if using coconut oil
- 6 eggs – medium
- 120 g cream cheese cut into cubes
- 2 tsp vanilla
- 4 tbsp granulated sweetener of choice or more, to your taste
- 1/2 tsp baking powder
- 50 g frozen blueberries
Instructions
- Place all the ingredients in a large mixing bowl.
- Mix together using a stick blender with the blade attachment until smooth.
- Pour into a lined square 8 inch/ 20cm dish.
- Gently drop the frozen blueberries evenly throughout the cheesecake mixture. They will sink to the bottom as it cooks.
- …………………………
For full instructions please see : www.ditchthecarbs.com
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