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

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.