It is all made in the one bowl, using the stick blender.
You see my recipes really are as simple as I can make them. The flavour which really makes these amazing, is the addition of the vanilla. It has a lovely subtle sweet taste, but feel free to add more if you really like vanilla to make a punch.
Keto Blueberry Cheesecake Squares
Remember to emulsify these ingredients well using a stick blender AND adjust sweetener to YOUR taste. Add plenty of vanilla, and then some more. This will guarantee these won't taste 'eggy'.
Course Cakes and desserts, Sweet treats
Cuisine Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Keto cheesecake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
9
Calories 220 kcal
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
Metric grams - US measurements
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.
Bake at 160C/320F for 20-30 minutes until cooked in the centre.
Allow to cool then cut into 9 squares. Serve each square upside down.
Recipe Notes
Remember to add sweetener to YOUR taste and the level of sweetness YOU like. The longer we eliminate sugar, the less sweet taste we require which is why sweetness is so personal and I give a measurement as a guide only.
To guarantee this doesn't taste 'eggy' add plenty of vanilla.