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    Home / Recipes / Keto Desserts

    Blueberry Swirl Cheesecake - Low Carb Gluten Free

    By Lisa MarcAurele · Jun 12, 2020 · 26 Comments

    5.4K shares
    Jump to Recipe
    Gluten free low carb blueberry swirl cheesecake recipe

    This pretty low-carb blueberry swirl cheesecake is quick and easy to prepare. It uses a simple blueberry puree and a gluten free almond flour based crust.

    Gluten free low carb blueberry swirl cheesecake recipe
    Article Index
    • Easy Blueberry Swirl Cheesecake Recipe - Low Carb Gluten Free
    • Recipe

    Holiday baking season is upon us so I thought it fitting to bake up a new cheesecake recipe. This is a simple recipe for blueberry swirl cheesecake with a gluten free almond flour crust that bakes up in a pie pan.

    The filling part of the recipe could easily be doubled to fit into a standard 10" springform pan for a more traditional cheesecake. I would keep the crust ingredients the same if using a springform as the crust wouldn't be pressed along the sides.

    This low carb blueberry swirl cheesecake can be made with either frozen or fresh blueberries. It could also be made using a pre-made sugar-free blueberry syrup or sauce like the recipe I have here.

    I am still feverishly working behind the scenes cleaning up the design of this blog website. There are so many things I want to do, but so little time.

    How to make gluten free low carb blueberry swirl cheesecake

    There will be many subtle changes coming in the months to come on the blog. A lot of the changes I'm making to the blog are aimed at making it easier for readers to navigate through the site and find the things they are searching for.

    Unfortunately, because I have been spending a lot of time on the website design, I haven't had as much time as I'd like for posting new recipes. I'll be taking some time off work for the holidays so perhaps that will give me the time needed to do both.

    With this blueberry swirl cheesecake, I tried a new crust recipe. Most of my previous low carb cheesecakes have been made with a pecan based crust like the one I used in my cranberry swirl cheesecake recipe.

    Since I used pureed frozen blueberries in this recipe with no added liquid, the fruit was a bit difficult to swirl into the cheese filling. Perhaps I should have let the blueberries thaw a bit or add a bit of water to make the fruit puree thinner.

    Low carb blueberry swirl cheesecake

    Although the blueberry puree was thicker than I would have liked, I still managed to get decent swirls from them. This is how the blueberry swirls looked like before baking.

    Here's the result after baking. I ended up baking the cheesecake the full 40 minutes so it is a bit brown. I probably could have taken it out a bit earlier just before the center was set.

    Low carb blueberry swirl cheesecake - gluten free

    Although there is definitely some room for improvements, I was pretty happy with how this low carb and gluten free blueberry swirl cheesecake turned out. Any improvements to the recipe would be for looks as this was one very yummy cheesecake.

    I used this recipe as a base for making my low carb pumpkin cheesecake pie recipe. That one is super creamy as well so if your a pumpkin lover, you should definitely give it a try.

    And, if you aren't into baked cheesecakes, take a look at the collection of no-bake sugar-free cheesecake recipes that I put together for community table. Cheesecake is such a delicious low carb dessert!

    Easy Blueberry Swirl Cheesecake Recipe - Low Carb Gluten Free

    Gluten free low carb blueberry swirl cheesecake

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    Recipe

    Gluten free low carb blueberry swirl cheesecake

    Blueberry Swirl Cheesecake

    4.67 from 9 votes
    This pretty low carb fruit swirl cheesecake is quick and easy to prepare. It uses a simple blueberry puree and a gluten free almond flour based crust.
    Prep Time:15 mins
    Cook Time:40 mins
    Total Time:55 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 Slices
    Calories: 461

    Video

    Ingredients

    CRUST:

    • 1 ¾ cups almond flour
    • ½ teaspoon cinnamon
    • 1 ½ tablespoons Pyure All Purpose or 3 tablespoons Swerve
    • ½ cup butter melted

    FILLING:

    • 16 oz cream cheese softened
    • ¼ cup Pyure All Purpose or ½ cup Swerve
    • ½ teaspoon vanilla extract
    • 2 eggs
    • 1 cup blueberries fresh or frozen
    US Customary - Metric

    Instructions

    CRUST:

    • With a fork, mix together almond flour, cinnamon, and sweetener.
    • Stir in melted butter.
    • Press crust mixture down into pie pan (I used wax paper on top and pressed with back of spoon)

    FILLING:

    • In large mixing bowl, beat cream cheese, sweetener and vanilla until blended.
    • Add eggs, one at a time, beating after each just until blended.
    • Pour filling over crust
    • Puree blueberries in blender or food processor.
    • Drop several spoonfuls of pureed blueberries gently over filling, swirl in with a knife.
    • Bake at 350 ºF for about 35-40 minutes or until center is almost set.
    • Chill in refrigerator for at least 2 hours.

    Notes

    Makes 8 servings
    Per serving: 466 calories, 42.7g fat, 313.6mg sodium, 18.4g carbs with erythritol, 3.2g fiber, 8.2g erythritol, 7g net carb, 10.6g protein

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 461 | Carbohydrates: 10g | Protein: 10g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 299mg | Potassium: 108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg

    Additional Info

    Net Carbs: 7 g | % Carbs: 6 % | % Protein: 8.6 % | % Fat: 85.3 % | SmartPoints: 19
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 461
        [carbohydrates] => 10
        [protein] => 10
        [fat] => 44
        [sodium] => 299
        [serving_unit] => slice
        [saturated_fat] => 19
        [cholesterol] => 134
        [potassium] => 108
        [fiber] => 3
        [sugar] => 5
        [vitamin_a] => 1185
        [vitamin_c] => 2
        [calcium] => 117
        [iron] => 1
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Reader Interactions

    Comments

    1. Gabi

      September 04, 2020 at 4:37 pm

      5 stars
      Easy, delicious and beautiful! My guests were delighted and so was I (I ate three parts!). Sooooo good, thank you!

      Reply
    2. Beryl Bailey

      July 14, 2020 at 3:00 pm

      Do you know if/how this could be baked in an instant pot?
      My oven does not work!

      Reply
      • Lisa MarcAurele

        July 15, 2020 at 8:18 am

        It can be, and the method is similar to other pressure cooker cheesecakes. You'll just need to use a pan that fits in the Instant Pot.

        Reply
    3. Maria Roy

      March 31, 2020 at 10:18 pm

      5 stars
      Really good recipe! Worked out well

      Reply
    4. Sammi

      March 26, 2020 at 12:06 pm

      Can i use coconut flour or real flour instead of almond flour??

      Reply
      • Lisa MarcAurele

        March 26, 2020 at 2:12 pm

        You can use any flour, but the amount will likely be different, especially if substituting almond flour with coconut flour.

        Reply
    5. Pat Ware

      March 24, 2020 at 2:34 pm

      Recipe doesn't say how much cream cheese. Recipe says packages of cream cheese. How many/ Thanks.

      Reply
      • Lisa MarcAurele

        March 24, 2020 at 6:51 pm

        You need 16 oz which is 2 of the 8 oz blocks.

        Reply
    6. Gail

      February 21, 2020 at 2:58 am

      Looks yummy can left overs be frozen?

      Reply
      • Lisa MarcAurele

        February 21, 2020 at 10:24 am

        Yes, cheesecake freezes well.

        Reply
    7. Cory Kirkpatrick

      November 23, 2019 at 12:09 pm

      5 stars
      Does the crust need to be pre baked?

      Reply
      • Lisa MarcAurele

        November 23, 2019 at 5:20 pm

        No. It bakes with the filling.

        Reply
    8. Elissa J Cupelo

      January 16, 2019 at 8:07 am

      How long would I bake if doubled and baked in springform ??

      Reply
      • Lisa MarcAurele

        January 16, 2019 at 4:03 pm

        It's hard to say as ovens vary. I'd check after about 50 minutes and bake until it's set or only the middle has a little jiggle to it.

        Reply
    9. Cynthia Sinclair

      December 16, 2018 at 10:42 pm

      4 stars
      I made this and it wasnt too firm. It tastes good though. Is it supposed to be a lil moist?

      Reply
      • Lisa MarcAurele

        December 17, 2018 at 11:48 am

        It should be smooth and creamy.

        Reply
    10. Gabriela Maurier

      August 20, 2018 at 11:41 am

      5 stars
      I made this and loved it! I sweetened the crust much more and the cheesecake less and was pleasantly surprised! I also snuck in about a half cup of my leftover Halo Top Strawberry ice cream and baked for just a little bit more and it came out fantastic!

      However, My crust stuck A LOT on my pie pan. I didn't grease the pan because of how much butter was in the crust but maybe i should and dust with coconut flour?

      Reply
      • Lisa

        August 20, 2018 at 8:35 pm

        I never grease the pie pan. However, the first piece can be a bit tough to get out. Subsequent slices usually aren't an issue as I can slide the server underneath each piece.

        Reply
    11. Paula

      April 19, 2018 at 6:05 pm

      4 stars
      How much is a stick of butter?

      Reply
      • Lisa

        April 20, 2018 at 8:37 am

        It's a 1/2 cup or 1/4 pound.

        Reply
    12. Marlene

      August 04, 2017 at 4:50 pm

      What is the weight of a stick?

      Reply
      • Lisa

        August 05, 2017 at 4:25 pm

        It's about 100g, but I'd have to rework it to know for sure.

        Reply
    13. Sara

      December 28, 2014 at 1:49 pm

      Mmm...Sounds good! Would I be able to use honey or coconut sugar?

      Reply
      • Lisa

        December 28, 2014 at 2:11 pm

        Absolutely Sara! This recipe would work with any sweetener of your choice. For the crust, it needs about 3 tablespoons of sugar equivalent and the cheesecake filling uses about 1/2 cup of sugar replacement. Honey might be difficult to use in the crust as a dry sweetener works best.

        Reply
        • Kay

          May 18, 2020 at 7:32 pm

          Swerve powdered or granular?
          Would monk fruit work?

        • Lisa MarcAurele

          May 19, 2020 at 6:53 am

          The Swerve is the regular kind but you can use any granular sweetener you like for the recipe.

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