GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES-KETO

 INGREDIENTS

Lemon Almond Crust

  • 2 cups almond flour
  • 2 Tbsp melted butter
  • 1 tsp fresh lemon zest
  • 1 large egg
  • 3 Tbsp Powdered erythritol

Cheesecake Filling

  • 16 ounces cream cheese (2 cups) 
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup powdered erythritol

Blueberry Topping

  • 1 cup fresh blueberries
  • 1 Tbsp fresh lemon juice
  • 1/4 cup powdered erythritol
GLUTEN FREE BLUEBERRY CHEESECAKE SQUARES-KETO


INSTRUCTIONS

Almond Lemon Crust

  • Preheat oven to 350F.
  • Add almond flour, powdered erythritol, and grated lemon rind into a 9x9 square pan.
  • Gently whisk butter with the egg and add to the pan.
  • Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring spoon works very well.
  • Prick the crust with a fork.
  • Bake for 10-12 minutes until just lightly golden brown.
  • Cool to room temperature before adding the cheesecake batter.

Blueberry Topping

  • Add the blueberries to a saucepan and set over medium heat.
  • Cook until the berries break down and thicken. Approx 5-7 minutes, a few more if using frozen berries.
  • Mash the fruit with the back of a fork. 
  • Remove the saucepan from the heat, and stir in powdered erythritol.
  • Let stand 5-10 minutes to cool slightly.

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