Keto Blueberry Cheesecake

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• 2 cups Wholesome Yum Blanched Almond Flour
  Ingredient note

  Source: 2 cups Wholesome Yum Blanched Almond Flour
• 1/3 cup Unsalted butter (measure solid, then melted)
  Ingredient note

  Source: 1/3 cup Unsalted butter (measure solid, then melted)
• 2 tbsp Besti Monk Fruit Allulose Blend
  Ingredient note

  Source: 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp + 1 tsp Vanilla extract
  Ingredient note

  Source: 1 tsp Vanilla extract; Source: 1 tsp Vanilla extract
• 32 oz Cream cheese (softened at room temperature)
  Ingredient note

  Source: 32 oz Cream cheese (softened at room temperature)
• 1 1/3 cup + 1/4 cup Besti Powdered Monk Fruit Allulose Blend
  Ingredient note

  Source: 1 1/3 cup Besti Powdered Monk Fruit Allulose Blend; Source: 1/4 cup Besti Powdered Monk Fruit Allulose Blend
• 3 each large Eggs
  Ingredient note

  Source: 3 large Eggs
• 1 tbsp + 1 tbsp Lemon juice
  Ingredient note

  Source: 1 tbsp Lemon juice; Source: 1 tbsp Lemon juice
• 1 cup Blueberries
  Ingredient note

  Source: 1 cup Blueberries
• 2 cups Blueberries (divided)
  Ingredient note

  Source: 2 cups Blueberries (divided)
• 2 tsp Lemon zest
  Ingredient note

  Source: 2 tsp Lemon zest

1. Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium to large bowl, stir together the almond flour and Besti.
3. In a small bowl in the microwave, or a small saucepan on the stove, melt the butter. Stir in the vanilla.
4. Stir the melted butter into the almond flour mixture, until combined. The dough will be slightly crumbly.
5. Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let the crust cool for at least 10 minutes.
6. Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and Besti Powdered at low to medium speed, until fluffy.
7. Beat the eggs, one at a time. Beat in lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high a speed will introduce too many air bubbles, which we don’t want).
8. Gently fold in 1 cup (148 g) of blueberries.
9. Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the cheesecake on the counter a few times to release any air bubbles.
10. Bake for about 45-55 minutes, until the center is almost set, but still jiggly. A water bath is not necessary, but you can use one if you like.
11. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edges (don’t remove the springform wedge yet). Cool on the counter at room temperature.
12. Refrigerate for at least 4 hours (preferably overnight) until completely set.
13. In a medium saucepan over medium heat, combine 1 cup (148 g) of blueberries, lemon juice, Besti Powdered, and lemon zest. Bring to a gentle boil, then simmer for about 10 minutes, mashing the sauce as the berries soften, until the blueberries start to break down and a sauce forms.
14. Stir the remaining 1 cup (148 g) of blueberries into the sauce and heat for 2-3 minutes, until the whole blueberries are soft, but not mushy. Remove from the heat and let the sauce cool completely at room temperature.
15. Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the side of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.
16. Spoon most of the liquid part of the blueberry sauce over the cheesecake. Arrange the whole blueberries on top. Use any leftover sauce for serving.