Keto Blueberry Cheesecake in a Jar

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Nutrition facts per serving

One serving = half a 7.5 oz jar

Carbs
4.6g

Protein
3.0g

Fat
16.4g

Kcal.
181

Carbs

4.6g

Protein

3.0g

Fat

16.4g

Kcal.

181

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

You can’t have blueberries on the ketogenic diet?

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 full-fat cream cheese
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 full-fat cream cheese
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 full-fat cream cheese
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

Add the blueberries into a small (non-stick) pot and set the heat to medium.

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

Let the cooked blueberries chill in your fridge while you proceed to the next step.

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

Add all of the ingredients for the cheesecake mass into a bigger bowl.

Step 4

Mix with an eggbeater or hand mixer until you get a smooth and fluffy mass.

Step 5

Fill the cream cheese mousse into a small jar.

Keep in mind that you need to leave a bit of room for the cooked blueberries.

Step 6

Purée the cooked blueberries with an immersion blender or mash them with a fork if you don’t have one.

Pour the blueberry purée on top of the cream cheese mousse.

Step 7

Let the dessert chill for at least 60 minutes before you enjoy it.

Storage

Cover the jar with plastic wrap or a lid and store it in your fridge.
The mousse will be good for about 3-4 days.

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