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Keto Blueberry Cheesecake Squares

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Following on from the success of my keto brownies, I have managed to make keto blueberry cheesecake squares, with vanilla. These really are incredibly light and tasty to eat and simply quick to make.

It is all made in the one bowl, using the stick blender. You see my recipes really are as simple as I can make them. The flavour which really makes these amazing, is the addition of the vanilla. It has a lovely subtle sweet taste, but feel free to add more if you really like vanilla to make a punch.

Oh my word. You have seriously got to try these uber easy keto blueberry cheesecake squares. All made with a stick blender and incredibly low in carbs. #sugarfree #lowcarb #keto | ditchthecarbs.com

Keto Blueberry Cheesecake Squares – with vanilla

So many readers are asking me for nut free recipes due to allergies, or restrictions in school lunch boxes. This keto blueberry cheesecake square is nut free, grain free, gluten free, wheat free, no added sugar (the only sugar is from the berries and cream cheese) and incredibly low carb.

When I bake the cheesecake it browns on the top which I don’t think looks attractive, so to serve I turn it upside down, hence the picture looks like there is a base to this recipe, but in fact it is the browned cooked top of the cheesecake.

Add frozen berries just before baking, if you mix them in with the recipe, your cheesecake will turn blue/purple. Simply drop the blueberries in one by one after you have poured the cheesecake mixture into the prepared baking dish. They will sink to the bottom which is brilliant as you serve the keto blueberry cheesecake upside down.

UPDATE :: Please ensure you use a stick blender or similar to really emulsify the ingredients together. I mention this in the recipe but it needs mentioning again because this is the most important aspect of this recipe. The ingredients will split if not emulsified. Also please add sweetener of choice to your taste. And with all my recipes, taste before baking. Your sweet tooth will be different to everyone else depending on how long you have been sugar free. Enjoy 🙂

Oh my word. You have seriously got to try these uber easy keto blueberry cheesecake squares. All made with a stick blender and incredibly low in carbs. #sugarfree #lowcarb #keto | ditchthecarbs.com

Oh my word. You have seriously got to try these uber easy keto blueberry cheesecake squares. All made with a stick blender and incredibly low in carbs. #sugarfree #lowcarb #keto | ditchthecarbs.com
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3.77 from 155 votes

Keto Blueberry Cheesecake Squares

Remember to emulsify these ingredients well using a stick blender AND adjust sweetener to YOUR taste. Add plenty of vanilla, and then some more. This will guarantee these won't taste 'eggy'.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Cakes and desserts, Sweet treats
Diet: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto cheesecake
Servings: 9
Total Carbs: 2.5g
Fibre: 0.4g

Ingredients

Metric - Cups/Ounces

Instructions

  • Place all the ingredients in a large mixing bowl.
  • Mix together using a stick blender with the blade attachment until smooth.
  • Pour into a lined square 8 inch/ 20cm dish.
  • Gently drop the frozen blueberries evenly throughout the cheesecake mixture. They will sink to the bottom as it cooks.
  • Bake at 160C/320F for 20-30 minutes until cooked in the centre.
  • Allow to cool then cut into 9 squares. Serve each square upside down.
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Notes

  • Remember to add sweetener to YOUR taste and the level of sweetness YOU like. The longer we eliminate sugar, the less sweet taste we require which is why sweetness is so personal and I give a measurement as a guide only.
  • To guarantee this doesn't taste 'eggy' add plenty of vanilla. 
Nutrition Facts
Keto Blueberry Cheesecake Squares
Amount Per Serving
Calories 220 Calories from Fat 194
% Daily Value*
Total Fat 21.5g 33%
Total Carbohydrates 2.5g 1%
Dietary Fiber 0.4g 2%
Sugars 2g
Protein 4.8g 10%
* Percent Daily Values are based on a 2000 calorie diet.
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Oh my word. You have seriously got to try these uber easy keto blueberry cheesecake squares. All made with a stick blender and incredibly low in carbs. #sugarfree #lowcarb #keto | ditchthecarbs.com

 

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Comments

  1. Hi I would just love to have some of the recipes for the keto diet please.as this just looks just fabulous to do and super healthy recipes so I’d like to have some of the recipes for to pack up for work and while home for me and my husband.

    Reply


  2. I did not like this recipe. It was very eggy. And I felt like it didn’t have enough blueberries. I followed it exactly the way it was written. The only other thing I did was bake it for 40 minutes because it was not done in 30. If I decide to make it again I would add a cup of blueberries to see if that makes a difference there was way to much of an egg taste.

    Reply

  3. Is it alright if I use fresh instead of frozen blueberries because I have fresh ones I need to use up. Thx. Let me know ASAP
    Also is 30mins a good cooking time or does it have to be longer than 30mins?

    Reply

  4. This taste like a bad blueberry omelette. Even starving kids in Africa would not eat this. Followed the recipe and was very disappointed. I don’t know why this recipe is still on the internet. It must be some sick joke.

    Reply

  5. This recipe was great! I think people were trying to compare the taste to normal cheesecake which is unrealistic. We cooked it for about 40 minutes and we both loved it!

    Not sure why someone had to use turds and charcoal to scrape this good, simple recipe from their tastebuds.. We past this on to the rest of my family who is also Keto and they enjoyed it as well.

    Job well done.

    Reply

  6. I actually liked this, I made it with frozen-from-fresh raspberries. I knew it wasn’t “cheesecake” but it was good. It did take longer than 20 minutes to bake – more like 35-40 minutes. The only modification to taste was as directed – plenty of vanilla and powdered swerve. I did use my immersion blender and had no issues. I refrigerated this after it cooled, and it set up nicely. topped with whipped cream. I am making again today with fresh blackberries.

    Reply

  7. This recipe has left me trying every trick in the book to get a bad taste out of my mouth. I am ready to scrape my young with charcoal, spray battery acid in my mouth, or lick a steaming turd to rid my mouth of this hell my taste buds have endured. If this was some type of sick joke you are one up, if you were trying to poison me I will figure that out by the time I wake up or not come morning, but god help you if this is actually something that you have made and liked before! Please seek help, before you hurt someone besides yourself!

    Reply

    • Wow, are you sure you used eggs, vanilla, cream cheese and sweetener? – pretty simple yummy ingredients? I’m not sure what magic you used on them to turn to something that required scraping your tongue with charcoal and a steaming turd? Thanks for a good giggle 😜

      Reply

  9. I tried this recipe a couple years ago and LOVED it! It went directly into my “winning recipes” file and I’ve made it many times since. I’m shocked at all the nasty comments (trump’s amurica??). Granted, it’s not like a typical cheesecake, but being someone who’s not a big fan of cheesecake I’m so happy it’s not just another keto cheesecake recipe (of which there are sooooo many, and I’m glad this isn’t another one). This morning I tried subbing out the sweetener for a scoop of protein powder, trying to up the protein of it. It didn’t turn out as yummy as the original recipe. Thought I’d mentioned that here in case others are reading the comments looking for helpful tweaks. This recipe has been a staple for me for so many years. 🙂

    Reply

  11. I’m glad I checked the comments before putting this in the oven!
    So, I doubled the cream cheese to an 8oz package. I used 5 farm eggs (about a large or so) instead of 6 medium, I added about 4oz whipping cream, I put in loads of Swerve. I only added half the melted butter called for. And I made up a quick crust with almond flour, almond meal, Swerve, and the remaining half of the melted butter, patted it into my springform pan, baked that for about 8 minutes, then poured the cheesecake filling onto that.

    I left my stick blender at work, so I used my Cuisinart food processor, and ran it for a good 3-4 minutes.
    This turned out pretty well. I’m happy with it. I really appreciate everyone’s chiming in with ways to make the recipe thicker. It never fails to amaze me how different people can see the same experience so differently! Cheers to all of us, including the wonderful author who bravely put yourself out there to help us all.

    Reply

    • Thank you, Lisa, what a wonderfully positive review. Yes it never ceases to amaze me how we can all start with the same ingredients and same instructions and end up with completely different results – I guess that’s the beauty of baking, it is an art form 🙂 I love the idea of the base you made. How wonderful.

      Reply

  12. Not good at all, not enough cream cheese, blueberry quiche, maybe. I did add more vanilla, too many eggs and I used medium eggs. Gross!

    Reply

  13. I added a bit more cream cheese, 1 and 1/2 tsp more of stevia, 1Tsp more of vanilla, used 5 large eggs, and I cooked it for 40 minutes. It was good. Refrigerated overnight and it tasted better

    Reply

  14. New to keto but I am an avid baker I saw the recipe and thought these ingredients and amounts don’t add up, but I said I’ll try it. First of all stick blender or no stick blender I know good and well makes no difference. Its a good out if others complain about the dessert. This recipe is a joke chemical it just doesn’t add up. All in all it is shit.

    Reply

  16. I made this tonight I do not have a stick blender so I used my Ninja, the only change I made was to take out one egg because everyone commented too eggy, I substituted 2 tlbs mayo for the 6th egg. Came out great, it did take about 15 minutes longer than recipe stated to cook but I just kept watching the top for a nice golden brown. I will definitely make again and most likely will take out one more egg.

    Reply

  17. Not really a cheesecake. It kind of reminds me of a Dutch baby. Just blend it REALLY well with an immersion blender. I topped mine with SF syrup and cinnamon.

    Reply

  18. Like many others have stated, I should’ve read the comments first! There is something seriously wrong with the ratios here…possibly a typo? I was looking for a keto dessert that wouldn’t use a whole block of cream cheese since I only had a partial one left, and stumbled across this one. I saw the notes saying to taste test first and add plenty of vanilla. Did that. This is so beyond terrible. I agree with another comment saying it’s like sweetened scrambled eggs with blueberries. Soo disgusting and no where resembling cheesecake.

    Reply

  19. Very eggy but my dad loved it. The time to cook it is definitely not 20 min. I had to bake it for closer to 45 min to an hour. I doubled the cream cheese. Not bad. Just not my favorite.

    Reply

  20. This turned out horribly. Now I have to find some way to salvage it and make it taste decent… Any suggestions?
    2/10 would not recommend. Turns out nothing like described.

    Reply

    • I cannot emphasise this enough *** Taste BEFORE baking ** then you know whether you need to add more vanilla or more sweetener. If you haven’t been sugar-free for very long, you may require more of each as noted in the recipe. I hope you salvaged it. You can always serve with sweetened whipped cream, that pretty much saves everything.

      Reply

  21. What the?! I wish I would would seen the comments first. What a waste of money 🙁 why would you call this cheesecake?

    Reply

  23. This was Horrible. All you have to do is follow a normal blueberry cheesecake recipe and change out the sweetener. It should be about 24oz cream cheese, 3 eggs, 2 tsp vanilla, 1 cup sour cream and whatever substitute foe 1 cup sugar. Bake 350f for 1 hour in 9 inch springform pan.

    Reply

  24. I’m wondering if I only have x-large eggs (Australia), should I just use five instead of six? Thanks 🙂

    Reply

  25. Wish I’d read the comments before making this. Definitely was eggy, even though I added extra vanilla and Swerve. No idea what happened, but it also became very spongy, creating a very bizarre texture. It was like eating blueberry frittata. ☹️

    Reply

  26. I made this yesterday, using the exact recipe and it is divine! Thank you so much for it. The other comments are from whiners or dreamers. Adjustments made to any classic recipe, such as cheesecake, which reduces sugar and carbs is not going to taste like the classic. For those of us looking to adjust our diets to less densely-calorie laden fare, in all reality, we don’t expect the same taste or texture as the original.

    Reply

    • Thank you, thank you Lynn. I totally agree. Low-carb baking is never going to taste like the ultra processed cheesecakes from the cheesecake shop or the grocery freezer. My kids love this recipe, and they are tough cookies to please 😉

      Reply

    • Yes!! It’s delicious! Temperature matters!! I tried it warm and thought… “oh no, what have I done?!” But threw it in the fridge anyway. After it chilled it was hard to stop eating!

      Reply

  27. Like many of the reviews already said, this turned out very eggy and didn’t taste like cheesecake at all. It was also very buttery. It tasted ok in its own category, but it shouldn’t be called cheesecake. I used one less eg than the recipe called for but it was, well, eggy blueberries. I followed the instructions, have done a ton of baking, and there is something not right with this recipe if it’s cheesecake you’re going for.

    Reply

  28. Followed the instructions to a T and it is NOT good…. I am so disappointed. It’s literally a quiche.

    Reply

  29. Beware… this doesn’t really come out like cheesecake at all, but rather like a blueberry egg frittata. It tastes ok, but really not what I was looking for. Especially on Keto where you can make actual cheesecake! I really wish I would have read the comments first or trusted my gut – not enough cheese in this cheesecake.

    Reply

    • I mixed mine for ever with an electric mixer (don’t have N emulsifier) and the mix tasted good but was really thin. I kinda browned mine a little more than anticipated because it wouldn’t firm up. I cut into 9 squares and it seems to be a little runny inside. I don’t know what I did, but I followed the instructions how it is….

      Reply

      • Did you use the full fat cream cheese? The mixture is basically eggs and cream cheese so should have baked beautifully. I’m thinking that is the problem. There’s not much else to go wrong with this one. If you use spreadable cream cheese, it just wont set 🙁 I hope you managed to rescue it.

        Reply

  30. Was not good at all it tasted like an omlet with blueberrys same thing with the brownie recipie but our pig likes it

    Reply

  32. Hi thank you for the recipe, anything different is a great change! Ive been doing keto diet for 6-7 wks now w alot of sucess. Im not the greatest baker to begin with and its challenging using these new “keto friendly” componets. I do not own a fancy mixer either just a hand mixer.
    What would happen if I used half the eggs and more cream cheese?

    Reply

    • You need all the eggs to make the cheesecake set firmly when it is baked. If you add more cream cheese and less eggs, I’m afraid you’ll end up with a soft baked cream cheese “thing”. That’s fabulous that you are having great success already. If you only buy one kitchen tool, I would suggest a stick blender. I make mayonnaise, cheesecake, brownie etc with it. It also whips cream too. I use mine daily.

      Reply

  33. Turned out eggy or me too. The texture was more firm custard than a cheesecake. I followed the recipe and instructions exactly. It tastes like sweet scrambled eggs with blueberries. I am an experienced baker and have made many keto desserts with no issues until now. I live in the United States, and I see people commenting on the egg size and butter type in comments, but this is not specified in the recipe. Here when baking, when eggs are called for in a recipe it means “large” unless otherwise specified. When baking and butter is called for, its “unsalted” unless otherwise specified. I don’t know if this could be leading to some of the issues I had and that others are having. I appreciate you posting the recipe. I’ll try to make the brownies next time and hopefully I will have better luck.

    Reply

    • Sorry, I do see that salted butter was specified now. I don’t think that would have really changed the texture that much though. That’s my fault for assuming it was like most baked goods and made with unsalted butter. However, the egg size being specified might help?

      Reply

    • Having read the comments after putting these in the oven, I realize she is in New Zeland and therefore used medium eggs, where is in the USA we use almost exclusively large eggs in cooking UNLESS specified medium eggs. This difference would explain the “eggy” texture and extra cooking time many people are experiencing to get it to set in the center. I’m not a betting gal but if I were, I would bet those who came out with blueberries in custard are in the USA.

      Reply

    • 150 grams of butter. How much is that in American? I wish ppl would use regular measurements like Tbls . tsps. etc

      Thank you for your help. This recipe looks absolutely awesome!!

      Reply

      • She did use normal measurements – for where she lives : )
        Ask google to convert the measurements for you. It’s easy!

        Reply

      • We Americans are the ones in the world who use “weird” measurements. Use your kitchen scale, the metric measurements are much more exact. Before I was keto, I converted recipes to metric for baking – makes a huge difference.

        Reply

  35. Is it possible that salted/unsalted butter is the reason you’re getting 50/50 responses? Comparing the brownie recipe with this one, I notice you specify salted butter here and don’t specify for the brownies. I used unsalted for the brownies, and they worked beautifully. I’m about to try this recipe — also with unsalted butter, as that’s all I have — and will report back…

    Reply

    • These worked all right with unsalted butter, but not great. After baking for 40 minutes, the center was still loose, but the edges were starting to burn so I took the pan out of the oven. It firmed up after several hours in the refrigerator and it’s very tasty. However, even when chilled these have a looser, softer texture than the brownies do at room temperature — more a firm custard than a cheesecake. See my big long comment on the brownie recipe page…

      Reply

  36. What are people doing for the crust?? I don’t see any alternatives or options for that. Or is this suppose to be more like a cheesecake fudge sorta thing?

    Reply

  37. We absolutely LOVED this recipe. While it did not come out like cheesecake-I realized that is was my fault. I used 6 large eggs , not medium eggs. Still the flavor was superb. It reminded me of french toast for some reason and I put sugar free maple syrup on it. TO DIE FOR!!!! Thanks for posting and making stuff I can eat on my new way of eating. It is MUCH appreciated 🙂

    Reply

  38. Hi Libby, I just made this twice today, one with just vanilla and the second with orange zest. i LOVE it ! it is so delicious ! I put everything in my blender and simply blended everything. I would say its more like a baked custard than a cheesecake but it tastes so good ! Thank you so much, i am diabetic i have to eat low carb and your recipes have really helped me with it.

    Reply

  39. i just made this for the second time. I used a little bit more cream cheese and 3x the vanilla. I was also pretty heavy on the stevia since i still have a very intense sweet tooth. I think i did 5 heaping instead of 4. YUMMMMMMMMMM

    Reply

  40. Thank you for posting this. I am making a double batch (now) I dropped the oven temp from 160c to 150c because of an air oven and I’m using a glass baking dish.

    With a double batch, does anyone know how much longer to bake the cheesecake?

    Thanks a bunch!

    Reply

  42. Maybe make a video on how to emulsify these ingredients? I’ve made mayo with my immersion blender with perfect results–nice and creamy. This cheesecake mix came out liquid-y. Isn’t itsupposed to thicken using the immersion blender? Perhaps that’s the problem with it coming out so fluffy and eggy rather than thick and cream cheese-y? Mine was also a blueberry quiche. Totally disappointed, but then again perhaps I’m not using the right method.

    Reply

  43. THIS WAS AMAZING!!! Made it precisely with your instructions…it took 40 minutes instead of 30 to cook in the center but it turned out perfect! Not “eggy”, just moist and yummy. I’m mad at myself for using the word moist right now, but I had to do it. If I had to guess, the negative reviews were probably people that didn’t blend the ingredients enough. I hammered it with the immersion blender for a long time before it went in the oven. Thanks for your work!

    Reply

    • Thank you, thank you, thank you. I cannot reiterate this enough but still some people don’t emulsify the ingredients enough together. I can’t tell you how many times my children have made this. I love your terminology of “hammering with the immersion blender” – take note people!!!! 😉

      Reply

    • I use natural stevia and/or erythritol. Both are natural but both processed. This is also true for sugar, natural, but processed. But stevia and erythritol don’t raise blood sugars. You may want to read this article on the Ultimate Guide To Low Carb Sweeteners. It answers many questions there. If you don’t want to use anything to sweeten this recipe, I think you may find it becomes quite a savoury recipe with the abundance of cream cheese and eggs.

      Reply

    • Absolutely. I love fresh blueberries, but sadly they are just too expensive here. I can buy a tiny punnet (plastic box) for $5 or a huge 500g frozen bag for $5 so I use frozen predominantly. Just pop the fresh berries in the batter and mix well. It will be incredible.

      Reply

      • I made these tonight and ate one when it was still a bit warm, I don’t understand the eggy comments. I thought it was very good, so did my husband. My question is, do these freeze very well?

        Reply

        • Thank you, thank you, thank you. I don’t understand it either. I keep reiterating to adjust the vanilla and sweetener to your taste (I love it with a lot of vanilla) and there is no way it should remotely taste eggy. Personally I wouldn’t freeze them, I think they are too delicate and may split. Saying that, if you really do need to, try cutting them into small bit sized squares, strangely that works sometimes for delicate recipes.

          Reply

  48. Hi Libby, I found this recipe yesterday and after reading through all the comments decided to give it a burl anyway. I have to concur with a lot of the comments. As much as I was willing it not to, in the end t came out ‘eggy’. Not necessarily eggy in flavour but definitely in texture. I followed your instructions being mindful to make sure the emulsification process occurred. I even set my thermomix to 37 degrees to assist with this process and the mixture before pouring it into the pan was beautiful!

    I am not disappointed though because I still think that the end result is very edible and despite the texture tastes very pleasant. I will put it in the fridge and see what happens after it’s been chilled. Going by some of the other comments, this made it into something even better.

    Thanks so much for giving your energy and time and providing us with recipes to use free of charge. That in itself is something to be grateful for. Thank you 🙂

    Reply

    • After leaving it in the fridge overnight, the consistency is slightly better. Next time I think I will double the cream cheese and half the eggs. Thanks again Libby. I appreciate all the work you <3

      Reply

    • Thank you Lynne for this feedback. I cannot fathom why some are loving it and some are loathing this recipe. I am going to develop a new one soon, that will please 100% (well, 90% possibly). My kids make this and it works each and every time. I am wondering if the cocoa we get in NZ, compared to that in the US and UK, differs in some way. Let’s say this new recipe will be a work in progress. You could be my recipe tasting panel 🙂

      Reply

  49. What this recipe fails to suggest is that in order to achieve a cheesecake-like texture it MUST be refrigerated overnight!! Like everyone else, I was about to throw this in the garbage, but instead I decided I was going to eat my mistake. I just had a piece 24 hours later and it is much more palatable. Not spectacular without adding more cream cheese to the recipe, but it is at least edible now. I think many of us low carbers are so desperate to have some form of dessert that we just wanted to eat this right out of the oven – DON’T DO IT!! Refrigerate and wait.

    Reply

  50. Same here, very eggy. Is there a typo in the ingredients list? I’d normally expect cream cheese to be the primary ingredient of a cheesecake, not the 3rd. What size eggs did you use? If you’re using small or medium and everyone else is using large/extra large/jumbo maybe that changes things.

    Reply

    • I use just medium, regular eggs. I use more than the cream cheese because eggs are zero carbs and as long as you add enough vanilla and sweetener (I cannot emphasises this enough) then it is amazing. I know it works, my kids are it all the time. I hope it works for you 🙂

      Reply

      • It would help the recipe immensely if you would state in the ingredient list “MEDIUM EGGS”. Those of us in the USA almost exclusively purchase large or extra large (jumbo) eggs.

        Reply

  51. I had some problems with this one too, but I think it could be really good with a little refinement. One thing I was wondering right from the beginning though, is how do you keep the bottom and sides from browning the same way as the top? Mine browned all over with only the inside being white.

    Reply

  52. I tried these for the first time and they came out pretty good. I did change it up a bit… instead of 6 eggs, I used 4 and instead of 4oz of cream cheese, I used 6oz. I also added some heavy cream for texture and it really thickened up the batter. I used my ninja to mix everything up. I also used Stevia for sweetener.
    Popped in the oven at 325 for 35 min and it fluffed up perfectly. Let it cool and then placed in fridge.
    On first tasting it, it actually reminded me of flan (which is great since I had also just made a flan for the other non keto family memebers). This makes me want to try and make this into a flan (minus the blueberries) and just caramelize the stevia…
    overall great recipe!

    Reply

  55. This turned out terrible, puffed up too much. I did exactly as instructed except had to bake it twice as long. I haven’t tasted it yet, but it looks nothing like the picture. Waste of ingredients. I should have read the reviews first but was excited about the recipe.

    Reply

    • I made this at the weekend and it turned out perfectly, I just cannot fathom where people are going wrong with it. I even put videos on Instagram showing how to make it. I’ll upload them soon. I think little elves must be at work as this is becoming a 50:50 love:hate recipe.

      Reply

  56. I’m afraid it didn’t work for me , puffed up like a massive yorkshire pudding then collapsed . I have however just tasted it warm and it reminds me of clafoutis, but with blueberries… So might make a hot dessert. Thank you though for continuing to give us lovely recipes to try !

    Reply

  57. I would have loved to see a video of this recipie and have it turn out to look like a cheesecake, not an omelette. I was looking foward to eating a creamy dessert, but it was F@#%* dissapointing.

    Reply

    • How rude…. You surely understand enough to know that 6 eggs is going to make an ‘eggy’ pudding, not a ‘cheesecakey’ one…. You may well be disappointed but there is not need to insult the cook… she did not break your arm to make you cook it….

      Reply

  58. Concur with the others, it tastes very eggy. I made sure to use a stick blender, only used 5 eggs and did 5 oz cream cheese plus 5 tbsp swerve sweetener. On the plus side the texture was very close to cheesecake. Perhaps if you haven’t had sweets in a very long time this would taste more like a dessert.

    Reply

  59. Has anyone used UNSALTED butter? This batch was so salty that I couldn’t eat it 😕 I can get over the egg-like texture (I did not use the proper mixer, but will use my Ninja blender next time), but the salt I just can’t do.

    Reply

  61. I love this recipe! I’ve made it twice, once with the blue berries, and the second time with no fruit, but unsweetened cocoa powder. They were delicious both times, but both times they did not cook in the middle. In the pan, it only browned on the edges, and did not cooknow through. I followed the recipe and even left it in the oven a little longer, but it was still raw. Any suggestions?

    Reply

  62. So I followed the recipe precisely and it tastes like scrambled eggs with blueberries. Very disappointed.

    Reply

  63. I’m kind of sad because my husband just got a new diabetes diagnosis and had a major sweet tooth. I made these because he wanted cheesecake and I’m really trying to prove to him that his life isn’t over because he can’t have delicious desserts. Cheesecake is his favorite. This is nothing remotely similar. We’re both disappointed. 🙁

    Reply

  64. I doubled the Truvia, blended it all in my Ninja blender, topped it with a whole cup of berries and baked it for 30 min. It makes quiche like squares. Served it with a dollop of whipped cream. Very good and I will make it again.

    Reply

  66. Yup, very very eggy. It came together and made bars, just sweety eggy blueberry bars. I should have known when it had way more eggs and oil then cream cheese. That said, it would be a great savory breakfast dish, grab and go squares with cheese and bacon inside. mmm

    Reply

    • I totally agree- my family had to douse it in a hill of whipped cream in order to find it edible. Not like it was a huge effort- but a lot of wasted money on ingredients. We added the full 4 TBS of Stevia- still no flavor at all

      Reply

  67. I just made these and followed this recipe to a T, using a scale to measure and everything. It came out tasting like sweet eggs, not like a cheesecake…I’m pretty bummed, as the pictures look so good, but the flavor of the eggs completely overpowered the cream cheese such that it tasted more like an egg bake with blueberries (not a good pair of flavors). The recipe is a good concept, but I won’t be making this again

    Reply

  69. Yuck. Tasted nothing like cheesecake. What a disappointment. Yes I use the stick blender. Waste of food.

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  70. My 9 year old made these last night and we loved them! For sweetener she used one tbls. of “stevia in the raw” powder and one tbls. of coconut sugar. We will make these again and again! Thank you for the recipe.

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  71. I’m a little bummed out by this recipe 🙁 I feel it was a little misleading. There are a lot of keto cheesecake recipes out there with the same consistency as cheesecake. So I got all excited to enjoy a nice creamy dessert! Sadly, this is more like a quiche with berries. Make this if you’re looking for an egg dish, not a dessert dish. And yes, I used the correct hand blender. Rest of your recipes are awesome girl! I would consider modifying this one.

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  72. Thanks for your recipe for this high fat quiche with blueberries. Should have known when the main ingredient is eggs.

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      • HI Libby, just made this & doubled the recipe…. just now reading all the comments( which I should have done first)… next time I will make it in my Omni-blender to emulsify all ingredients.. I think maybe you should state this clearly in the method. I know it said to use a stick blender… but not why?? you should, I think this will clear up confusion. I have just taken mine out of the oven & hoping it will cook a little more in the centre… I hope it taste ok. I tasted the mixture before baking & it tasted sweet enough, I haven’t a really sweet tooth, so hope the blueberries lend their sweetness to the dish, and then add some cream… maybe I can save it.. cheers

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  75. I’m trying these very soon. I’m a sucker for both, vanilla and blueberries! Will add some organic lemon zest to the recipe – love how it enhances other flavours. 🙂 All the best!

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  76. I have to agree with most of the comments a buttery quiche like dish it was fine enough to eat however I would definitely use less egg and more cream cheese next time!

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  78. Couldn’t wait to try this recipe My concern is brown on top longer in oven than the mention time. Still not set I followed the recipe just as given. I did something wrong for sure

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  79. I was disappointed in this recipe by a lot… its basically a blueberry egg custard. Hardly any sweetness to it, and tastes as if there’s zero cream cheese in it. Its fine enough that we’ll still finish it, but it’ll be a breakfast item… not a sweet treat. :-/

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    • I always recommend to add “sweetener to taste” as this is the number one problem with low carb baking – everyone has a different sweet tooth depending on how long they have been sugar free. You may need more sweetener if you have only started. But don’t worry, you can always salvage a recipe which isn’t sweet enough by serving it with sweetened whipped cream.

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  80. I like this recipe so much which totally relief me from sugar addiction. I can’t wait to see and try more cakes or snacks from here. Thumbs up!!!

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  81. After reading the comments on “sweet kiesh” and scrambled eggs I started this little project with some trepidation.

    No fear, and you do have to use some type of blender for sure. Mine came out with the same texture as cheesecake no issue. I used an immersion blender and it works perfectly. I believe a food processor would whip it well too. The eggs definitely have to be emulsified (think mayonnaise) otherwise I can see how they could end up like scrambled eggs. You cannot just whip it with a whisk and think that’s good enough and come out with a product that is good.

    I used coconut oil (refined) instead of butter and it was perfectly smooth and had a great texture. I don’t understand how some people can comment that it didn’t come out right if they followed the instructions correctly. The only thing that was inaccurate was the time in the oven, I did have to leave mine for 35 minutes to get a full set. It was way too liquidy at 25, but perfect at 35.

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  82. When I made these for the first time, I had planned on bringing them to a party. Right after baking I found them to be a bit too eggy and hubby suggested to keep them at home. Now I know why. He’s been steadily emptying the bowl and wanted to keep them for himself. But now he’s getting competition. I am in love with them after a couple of days in the fridge! I think what was missing for me at the beginning was the tanginess of cheesecake. Maybe the addition of lemon zest will take them over the top? Must bake another batch…

    Love your blog btw! First thing I tried was the caveman’s balls (just got to snicker at the name). Those are evil! I do not have enough self control to keep them around as a snack.

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    • Oh Sabine, can you write an incredibly adoring and funny comment like this on each and every page of mine? I love that your husband hoodwinked you into sneaking the keto blueberry cheesecake all to himself, and I especially love that you sniggered at the name of my Caveman’s Balls. One reader almost dropped her keyboard 😉 Please stop by again and leave some magnificent comments.

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      • Hi Libby, just baked another batch. Doubled the cream cheese, used 3 eggs only, added the zest and the juice of one lime, and baked it for 40 min (very thick glass dish) @ 325 F. The batter turned out a lot thicker when using an entire brick of cream cheese of course, which hinders the blueberries from sinking down to the bottom. But who cares? I took the first bite before it had fully cooled and set. Omg! It lost the egginess that others have mentioned and probably also some of its “ketoness” ;). Will I keep a bite or two for hubby who is gone over the weekend? Nope 😀

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  85. This turned out as scrambled egg cake with blueberries. Would’ve been better with just spinach and cheese as a breakfast cake.

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  86. I did something wrong, mine puffed and looks like scrambled eggs and is so runny in the middle despite cooking for 40 minutes 🙁 I will have to try again.

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    • That’s exactly how mine turned out. Not really like cheesecake at all in my opinion. My husband referred to it as a sweet breakfast quiche. There are numerous recipes that are keto cheesecake that I feel would turn out much more like cheesecake with 2 packages of cream cheese and only 2 eggs……

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  87. This is in my oven right now!!! My only concern – which may turn out to be nothing – is that the mixture was quite lumpy which I believe was the cream cheese. Everything else mixed well, and I was afraid to over-mix. I tasted a bit from one of the beaters before placing in the oven, and it does taste nice and rich – so fingers, crossed and hoping the lumps won’t affect anything. Did anyone else have this issue?

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    • Sure Susan, I use Natvia range of sweetener. It is a blend of stevia and erythritol and I use far less than most recipes recommend, that seems to be the trick. How much you use of any sweetener however depends on your sweet tooth and how long you have been sugar free. It will vary enormously and may also decrease as time goes on.

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  91. Just made these tonight and it was a stellar success. The recipe came out perfectly. It’s true, the butter adds such a wonderful flavor, and the light sweetness makes every bite delectable. I managed to pull it out of the oven at just the moment when the liquid was beginning to solidify, so the centermost pieces were nearly custard-like with a bottom crust (when flipped over) — so good. I wonder if you have any ideas for a sweet custard type of dish? That would be a recipe I’d love to see!

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    • No, I can assure you I have made this many many times and it works out brilliantly:) There are many other reader’s results I have shared on Instagram too. It shouldn’t taste eggy at all as long as you blended with a stick blender with the blade attachment and used enough stevia and vanilla. It has a delicate vanilla flavour with berries so should be nice and gently sweet.

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  95. Hello Libby, Thank you for the recipe! I made this today {replaced blueberries with mixed frozen berries}, it worked like a dream – no problems. I am definitely making it again!

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    • Hey thanks Liezel for your lovely feedback. It’s pretty easy isn’t it. The reason I came up with this recipe is that one day I went to make the keto brownie and ran out of cocoa – ‘necessity is the mother of all inventions’ – and this is what resulted. Thanks again for your kind comment, Libby.

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      • Hello Libby, made the second batch yesterday… its an awesome quick lunch or {breakfast} and I even packed some in for my hubby for work. I had to spend a few days in hospital and the food there is well… not low carb etc. and these carried me through.. thx again!

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  96. Just done baking this today but I think I should have left it a tad longer in the oven, just so the cheese solidifies better. I didn’t have any blue berries so used raspberries and cranberries instead. Was using a silicon baking tray that I rub with olive oil all over before pouring the cheese mixture but the berries stuck to the bottom of the tray in the end. Any clue why?
    Taste-wise .. 10/10 !!

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  97. y butter with the crm cheese? y not just crm cheese? thats how regular cheesecake is made. i generally just make a regular cheesecake n leave out the sugar, add stevia n fruit.
    love ur idea of stickblending the crm chs…mite not have to leave out the crm cheese for hours waiting for it to soften, rite?

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  98. Oh, man. These look so good. It kills me that I still can’t eat much in the way of eggs and dairy (or nuts or coconut). A keto failure. (Guffaw. 🙂 ) But once “leaky gut” gets cured, watch out. I’ll probably have to get all your recipes bound and laminated! They’re just so perfect! –Terri

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