Fresh Blueberry Cheesecake

Diabetic-Friendly Fresh Blueberry Cheesecake

🍪 Crust (Low-Carb)

Ingredients

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp powdered erythritol or monk fruit sweetener
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 175°C (350°F).
2. Mix almond flour, butter, sweetener, and vanilla.
3. Press mixture into the bottom of a small springform pan.
4. Bake 8–10 minutes until lightly golden.
5. Let cool.

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🧀 Cheesecake Filling

Ingredients

• 400 g cream cheese (softened)
• ½ cup Greek yogurt (plain, unsweetened)
• ⅓ cup powdered erythritol / monk fruit sweetener
• 2 eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. Beat cream cheese until smooth.
2. Add yogurt and sweetener, mix well.
3. Mix in eggs one at a time.
4. Add vanilla and lemon juice.
5. Pour over the crust.

Bake

• Bake at 160°C (325°F) for 35–40 minutes.
• Center should still jiggle slightly.
• Cool completely, then refrigerate 4 hours or overnight.

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🫐 Fresh Blueberry Topping (Sugar-Free)

Ingredients

• 1 cup fresh blueberries
• 1–2 tbsp water
• 1–2 tbsp erythritol or monk fruit sweetener
• ½ tsp lemon juice
• ½ tsp cornstarch or chia seeds (optional thickener)

Instructions

1. Heat blueberries, water, sweetener, and lemon juice in a small pan.
2. Simmer 3–5 minutes until slightly thick.
3. Cool completely before adding to cheesecake.

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✅ Approximate nutrition (per slice, 8 slices):

• Calories: ~180–210
• Net carbs: 4–6 g
• No added sugar

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💡 Diabetes Tips

• Use monk fruit or erythritol to avoid glucose spikes.
• Keep portions small (1 slice).
• Pair with protein or a meal, not on an empty stomach.