Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
2. Make the Crust:
- In a bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract.
- Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
3. Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered erythritol, eggs, and vanilla extract. Mix until well combined.
- Gently fold in the blueberries.
4. Assemble and Bake:
- Pour the cream cheese mixture over the crust in the springform pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for 45-55 minutes or until the center is set.
5. Cool and Chill:
- Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.
6. Serve:
- Once chilled, remove the cheesecake from the springform pan, slice, and serve.
