Keto Blueberry Cheesecake in a Jar
Nutrition facts per serving
Carbs
4.6g
Protein
3.0g
Fat
16.4g
Kcal.
181
Carbs
Protein
Fat
Kcal.
181
Prep
Cook
Total
Prep
Cook
Total
With this easy keto blueberry cheesecake in a jar with only 4.6 net carbs per serving you can enjoy blueberries while on the keto diet!
Living sugar-free and low carb can be easy with recipes like this!
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Ingredients
g frozen blueberries
ml heavy cream
g powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp lemon juice
oz frozen blueberries
fl oz heavy cream
oz powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp lemon juice
cup frozen blueberries
tbsp heavy cream
tbsp powdered erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
tsp lemon juice
Step 1
 oz frozen blueberries
 cup frozen blueberries
Let the blueberries simmer for about 15 minutes and stir them regularly while they cook.
You know the blueberries are good once their consistency starts to resemble that of thick blueberry jam.
Step 2
Step 3
 g full-fat cream cheese, ml heavy cream, g powdered erythritol, tsp lemon juice
 oz full-fat cream cheese, fl oz heavy cream, oz powdered erythritol, tsp lemon juice
 cup full-fat cream cheese, tbsp heavy cream, tbsp powdered erythritol, tsp lemon juice
Step 5
Keep in mind that you need to leave a bit of room for the cooked blueberries.
Step 6
Pour the blueberry purée on top of the cream cheese mousse.
Step 7
Storage
The mousse will be good for about 3-4 days.
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