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  • Writer's pictureRene Caruso

Keto Blueberry Cheesecake Crumble

This turned out even better than I had hope for!

I've been going back and forth with a couple different recipes and ended up modifying both to create this delicious crumble.

For the Cake/Crust Layer:

8 Tbsp butter melted

2 eggs

1 Tbsp vanilla

1 c almond flour

1/4 c coconut flour

pinch salt

2 tsp baking powder

1/4 tsp xanthan gum

1/2 c coconut cream

grated lemon rind

For the Cream Cheese Layer:

8 oz cream cheese (I used 9 oz Trader Joe's Goat Milk Cream Cheese)

7 oz Ricotta or Farmer's Cheese

1 Egg yolk

1 Egg

2-4 Packets RX Sugar to taste or maple syrup (depends on how sweet you like)

2 Tbsp lemon juice

3-4 Tbsp lemon zest

2 tsp vanilla extract

2 C washed and dried blueberries (if the blueberries are still wet will make the cake mixture more runny)

Streusel Topping:

3 Tbsp soft butter

1 C Almond Flour

Sweetener to taste

Lemon Zest to taste

Can also add some ground milk nuts or unsweetened coconut flakes

Preheat oven to 375 degrees. 8 inch springform pan or you can use a 9 x 9 loaf pan or shallow dish. Coat with butter. Line sides with parchment paper.

For Cake/Crust Layer:

Mix all together by hand and press lightly into the pan/dish. Does not need to be "hard-pressed" into the pan but should cover then entire bottom and slightly on sides.

For the Cream Cheese mixture:

Cream all ingredients together in a bowl. I tend to like less sweet so you may need to add more sweetener to your taste preference. Pour into pan over crust. Drop blueberries into the cream cheese layer.

For the Streusel Topping:

Mix all the ingredients and sprinkle over the cream cheese layer.

Bake the cake at 375 for approx 35-40 minutes or until knife inserted comes out clean and the top is golden brown.

Serve chilled.


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