This really is the best low carb and keto cheesecake i have ever made!.
There really isn’t much difference between a “normal” cheesecake and this Keto Blueberry Cheesecake. The only thing we need to replace is the sweetener to make it sugar free, and the crust to make it gluten free. Try making it and let me know what u think! :D

CAKE CRUST:
1+1/2 Cup Almond flour
2 Tbsp Sugar substitute
1 Tbsp Ground Flax Seed (Optional)
3/4 Tbsp Butter
1/4 Tsp Ground Cinnamon

CAKE FILLING:
570 grams Cream Cheese
5 2/3 tbsp Sugar substitute
1 tsp Vanilla Extract
120ml Whip cream
2 Eggs

TOPPING:
Blueberries about 1 cup

170 Degrees. I check it after about 50 minutes.
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