Incredible! If you have eggs, flour, and a few things at home, ANYONE can make it!

Incredible! If you have flour, water, and a few other things at home, ANYONE can make it!
Super easy, tasty, and fantastic recipe for a keto blueberry cheesecake. It’s made with relatively simple ingredients such as flour, water, salt, eggs, cream, butter, and obviously, blueberries!
Try it out and let me know what you think in the comments!
📚 Check out more cheesecake ideas in this E-book here docdro.id/VM2YkZJ
🤸‍♂️ Nutritional Information 🧘‍♀️
▶️Calories 🔛 430 kcal
▶️Net Carbs 🔛 5.5 g
▶️Total Fat 🔛 30 g
▶️Cholesterol 🔛 104 mg
▶️Sodium 🔛 214 mg
▶️Protein 🔛 8.3 g
🥗 Ingredients 🫕
🔹1 1/2 cups + 6 tablespoons almond flour
🔹1/4 cup melted butter
🔹a pinch of salt
🔹2 cups + 2 tablespoons cream cheese, room temperature
🔹1/2 cup sour cream
🔹1 3/4 cups sweetener
🔹1 teaspoon vanilla extract
🔹3 large eggs, room temperature
🔹2 cups blueberries
🔹3 tablespoons water
👣Steps👣
👣To make the crust, combine 1 ½ cups of almond flour, ¼ cup of melted butter, ¼ cup sweetener, and a pinch of salt. Do this until a crumbly texture forms. Then, transfer the mixture into an 8-inch pie pan or glass dish and bake it at 350 degrees Fahrenheit for 10 minutes. After it has cooled completely, you can add the cheesecake filling.
👣To prepare the cheesecake batter, use a stand mixer to beat the softened cream cheese until it becomes smooth. Be careful not to overbeat as it may cause the cheesecake to crack.
👣Add 2 tablespoons of almond flour, vanilla extract, sour cream, and 1 1/2 cups of sweetener of your choice to the mixer. Mix until they are just combined.
👣Gradually add the eggs one by one and stop beating once the mixture becomes smooth. Finally, incorporate 1 cup of blueberries into the batter by gently folding them in with a rubber spatula.
👣Pour the cheesecake filling into the pie crust and bake it for about 1 hour and 10 minutes. Wait until the surface of the cheesecake is firm and the filling moves slightly when touched.
👣Make sure to let the cheesecake cool down completely and then refrigerate it overnight.
👣To make the blueberry topping, coat the remaining blueberries with 4 tablespoons of almond flour, then put them in a small saucepan with water. Cook until the mixture becomes thick and bubbly.
👣After chilling the cheesecake, spread the blueberry topping evenly over the top and refrigerate again for 2 hours in order to make it firmer.
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