Blueberry Swirl Cheesecake
Servings: 8 Slices
Calories: 461
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.
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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
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.
Video
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
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