This Keto Blueberry Dessert will be the hit of the summer

Ingredients

• 2 cups Frozen Blueberries (Can use fresh berries; no need to thaw if frozen)
• 0.33 cup Allulose (Granulated; does not recrystallize when cooled)
• 2 tablespoons Water
• 2 teaspoons Lemon Zest (Zest of one medium lemon)
• 0.25 teaspoon Xanthan Gum (Helps topping thicken; can use glucomannan)
• 1.25 cups Pecan Flour (Finely ground pecans; can be made in a food processor)
• 0.5 cup Chopped Pecans (Finely chopped for extra crunch)
• 0.25 cup Granulated Erythritol (Sweetener for crust; Swerve brand used)
• 0.25 teaspoon Salt
• 0.25 cup Unsalted Butter (Melted and slightly cooled)
• 12 ounces Cream Cheese (Softened to room temperature)
• 0.33 cup Powdered Erythritol (Swerve powdered; sweetens filling)
• 1 teaspoon Stevia Monk Fruit Concentrate (Liquid sweetener; adjust to taste)
• 0.25 cup Heavy Whipping Cream (For the cheesecake base)
• 1 cup Heavy Whipping Cream (Whipped to stiff peaks)
• 0.5 teaspoon Vanilla Extract (Pure vanilla)

Instructions

1. Measure Blueberry Topping Ingredients

   Measure 1½ cups frozen blueberries, 1/3 cup allulose, and 2 Tbsp water into a medium saucepan.

   Time: PT5M

2. Cook Berries to a Boil

   Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

3. Simmer and Thicken Topping

   Reduce heat to low and simmer for 5–7 minutes until the berries soften. Add the remaining ½ cup blueberries, 2 tsp lemon zest, and ¼ tsp xanthan gum (or up to ½ tsp). Stir well, then remove from heat and let cool.

   Time: PT7M

   Temperature: Low heat

4. Prepare Crust Mixture

   In a large bowl combine 1¼ cups pecan flour, ½ cup finely chopped pecans, ¼ cup granulated erythritol, ¼ tsp salt, and ¼ cup melted butter. Mix until the dough clumps together.

   Time: PT10M

5. Bake the Crust

   Grease a 9×9‑inch metal baking pan. Press the crust mixture evenly into the bottom using a flat spatula or crust press. Bake at 325°F for 15–18 minutes, until the edges turn golden brown.

   Time: PT18M

   Temperature: 325°F

6. Beat Cream Cheese Alone

   While the crust bakes, place 12 oz softened cream cheese in a mixing bowl. Beat on medium speed for about 2 minutes until completely smooth.

   Time: PT2M

7. Add Filling Sweeteners and Flavor

   To the smooth cream cheese add ⅓ cup powdered erythritol, 1 tsp stevia‑monk‑fruit concentrate, ¼ cup heavy whipping cream, and ½ tsp vanilla extract. Beat for another 3 minutes until fully incorporated.

   Time: PT3M

8. Whip Heavy Cream

   In a separate bowl, whip 1 cup heavy whipping cream on high speed until stiff peaks form (about 5 minutes).

   Time: PT5M

9. Fold Whipped Cream into Cheesecake Base

   Gently fold the whipped cream into the cream‑cheese mixture using a rubber spatula. Fold until no streaks of whipped cream remain, being careful not to deflate the mixture.

   Time: PT3M

10. Assemble and Chill

    Spread the cheesecake filling evenly over the cooled crust. Pour the blueberry topping over the filling and smooth with a spatula. Refrigerate for at least 2–3 hours until firm.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

3 g

Carbohydrates

3 g

Fat

40 g

Fiber

1 g

Ingredient Substitutions

• Instead of Frozen Blueberries: Fresh blueberries, Mixed berries
• Instead of Allulose: Erythritol, Monk fruit blend
• Instead of Lemon Zest: Lemon extract (1/4 tsp)
• Instead of Xanthan Gum: Guar gum
• Instead of Pecan Flour: Almond flour
• Instead of Chopped Pecans: Walnuts
• Instead of Granulated Erythritol: Allulose, Monk fruit blend
• Instead of Unsalted Butter: Coconut oil
• Instead of Cream Cheese: Mascarpone
• Instead of Powdered Erythritol: Powdered monk fruit blend
• Instead of Stevia Monk Fruit Concentrate: Other liquid stevia blends
• Instead of Heavy Whipping Cream: Coconut cream (will change flavor)
• Instead of Heavy Whipping Cream: Coconut cream
• Instead of Vanilla Extract: Vanilla bean seeds

Equipment Needed

• Saucepan
• Mixing Bowl
• Hand Mixer or Stand Mixer
• Measuring Cups and Spoons
• Food Processor (optional)
• 9x9‑inch Metal Baking Pan
• Rubber Spatula
• Whisk
• Oven
• Refrigerator

Critical Steps — Do Not Skip

• Cooking the blueberry topping until it thickens properly
• Baking the pecan crust to a golden edge without over‑browning
• Beating cream cheese alone until completely smooth
• Whipping heavy cream to stiff peaks without over‑whipping
• Folding whipped cream into the cheesecake base without deflating

Chef Tips from the Video

• Use a food processor to make pecan flour for a finer texture.
• For extra tang, add a splash of apple cider vinegar to the blueberry topping.
• A light dusting of powdered erythritol on the finished slice adds a decorative finish.

Troubleshooting

Storage

Refrigerator: Store sealed container up to 4 days.

Freezer: Not recommended; texture may change.

Room temperature: Can sit out for up to 1 hour after removal from fridge.

Make-Ahead Tips

• The blueberry topping can be prepared a day ahead and kept refrigerated.
• Bake the crust, let it cool, then wrap and store in the fridge for up to 3 days.
• Cheesecake filling can be mixed ahead; keep covered and refrigerated, then fold in whipped cream just before assembly.

Frequently Asked Questions