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.
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 🙂
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'.
Ingredients
- 150 g butter or coconut oil melted salted, plus a pinch of salt if using coconut oil
- 6 eggs - medium
- 120 g cream cheese cut into cubes
- 2 tsp vanilla
- 4 tbsp granulated sweetener of choice or more, to your taste
- 1/2 tsp baking powder
- 50 g frozen blueberries
Instructions
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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.
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Bake at 160C/320F for 20-30 minutes until cooked in the centre.
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Allow to cool then cut into 9 squares. Serve each square upside down.
Recipe 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.
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Rebekah says
What the?! I wish I would would seen the comments first. What a waste of money 🙁 why would you call this cheesecake?
Thomas says
I feel like the amount of cream cheese is mistyped. It just tasted like some kind of overly sweet blueberry quiche. Something seemed weird when there was more butter than cream cheese. Definitely just make regular cheesecake and substitute sugar with stevia or some other sweetener, you’ll get actual cheesecake. This is some gross egg and fruit tart.
Sav says
Agreed. Very eggy tasting and spongey, but I still thought it was somewhat tasteful.
Erik says
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.
Janine says
I’m wondering if I only have x-large eggs (Australia), should I just use five instead of six? Thanks 🙂
Libby www.ditchthecarbs.com says
Yes, that would probably work well.
Steph says
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. ☹️
Lynn says
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.
Libby www.ditchthecarbs.com says
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 😉
Marni says
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.
Larissa says
Followed the instructions to a T and it is NOT good…. I am so disappointed. It’s literally a quiche.
Libby www.ditchthecarbs.com says
As the recipe states, you need to add sweetener and vanilla and taste the mixture before baking, to avoid this. Try again, it’s yum yum yum 🙂
Deborah Moor says
Most wretched vile concoction ever! Followed the instruction and wasted a lot of money making this disaster.
Julia says
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.
Lindsay says
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….
Libby www.ditchthecarbs.com says
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.
Danny says
Was not good at all it tasted like an omlet with blueberrys same thing with the brownie recipie but our pig likes it
Libby www.ditchthecarbs.com says
Thank you for your review 🙂 Lucky pigs huh 😉
Laura says
Remember, this recipe does not specify it uses MEDIUM eggs. Here is a conversion chart for those who are using LARGE or EXTRA LARGE eggs.
https://www.incredibleegg.org/cooking-school/tips-tricks/egg-sizes-equivalents-and-substitutions/
Jen says
Where is the recipe for the crust??? Did I miss that???
Libby www.ditchthecarbs.com says
The secret is in the recipe – there is no crust. You simply turn the baked cheesecake squares upside down, so the browned top becomes the bottom – genius 😉
Adra says
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?
Libby www.ditchthecarbs.com says
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.
Hope says
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.
Hope says
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?
Laura says
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.
DaveX says
You sure u used that much butter? mine was oily as hell.. hahaha
Libby www.ditchthecarbs.com says
Yes, thats what gives it the lovely creamy buttery taste. Please, please, please use a blender to emulsify everything. It sounds like it perhaps split whilst cooking.
Deb B says
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!!
Pauli says
She did use normal measurements – for where she lives : )
Ask google to convert the measurements for you. It’s easy!
Carla C. says
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.
SC says
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…
SC says
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…
Jaycub says
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?
Libby www.ditchthecarbs.com says
The trick is to turn it upside down then the browned top of the cheesecake appears to be a crust. There is no need for a crust in this recipe, hence it being lower in carbs. If you would ike a crust, take a look at all my cheesecake recipes here. There are plenty to choose from.
Alice says
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 🙂
limmi says
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.
Joanna says
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
Michele says
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!
Hope Daubenmire says
We made this last night! It was so delicious. Thank you for sharing.
Hope
Erica says
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.
Libby www.ditchthecarbs.com says
I have a video here for my keto brownies which has very similar ingredients with the eggs and cream cheese. Also make sure you use the full fat, not spreadable, cream cheese. That will never set.
Mike says
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!
Libby www.ditchthecarbs.com says
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!!!! 😉
Lyndia says
Thank you ! we loved it !
Ruth says
So how would it turn out if no sugar was added
Libby www.ditchthecarbs.com says
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.
Ann says
Mine turned out like cake and rose to 2x the size. Is this normal?
Libby www.ditchthecarbs.com says
Mine sometimes does this, then collapses again as it cools.
Mara says
Mine didn’t rise… but I realized after I put it in the oven I forgot the baking powder. Lol. It was still great. I ate it with some home whipped cream. I love this recipe. Any idea how many net carbs?
Leslie says
Mine came out very wet and buttery
Moquie Morgan says
I had the same thing happen to mine. It was yellow as well – pretty much like scrambled eggs with blueberries.
Amy Kowalski says
This also happened with me, and it was very “eggy” I didnt let my coconut oil get melted but I still smoothed it out when blending…. I put two capfuls of Vanilla in it too… What did I do wrong?
Jen Berish says
Would fresh blueberries be ok in this recipe?
Libby www.ditchthecarbs.com says
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.
Donna Hill says
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?
Libby www.ditchthecarbs.com says
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.
Lynne says
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 🙂
Lynne says
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
Libby www.ditchthecarbs.com says
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 🙂
Julia Beegs says
Hi Libby, your recipe does not state to use cocoa… that maybe why it is tasting off?
Libby www.ditchthecarbs.com says
Oops, I thought I was commenting on my keto brownies, there is no cocoa in this recipe .
Rose says
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.
Sean Hayes says
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.
Libby www.ditchthecarbs.com says
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 🙂
Laura says
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.
djnikkik says
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.
Barbara says
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!
rose says
I wish I would’ve read your comment before making this blueberry frittata!
Roni says
Blueberry flavored eggs. Yucky.
Sherri says
I agree tasted like egg not a cheese cake….not good
Benjamin Grippo says
It took me absolutely no time to make these and waiting for them to cool was very hard, I ate 2 ASAP
Libby www.ditchthecarbs.com says
Brilliant review 😉
casey says
Im excited to make these! What do u mean when you say lined pan?
Libby www.ditchthecarbs.com says
Line the pan with baking paper/parchment. It makes it easy to lift out.
Patricia says
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.
Libby www.ditchthecarbs.com says
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.
Annie says
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 !
C. L. says
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.
S Kavanagh says
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….
Will Stagger says
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.
Kristi says
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.
Danilo Trinca says
tried it twice. Wasted 12 eggs, butter, cream cheese and my time
Elizabeth Lorelli says
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?
Libby www.ditchthecarbs.com says
I’m wondering if you dish is too deep? Maybe try a shallower dish where it can all cook evenly throughout.
Jordan says
With traditional cheesecakes, you use a water bath so that it evenly cooks. I would recommend using a water bath.
Rea says
So I followed the recipe precisely and it tastes like scrambled eggs with blueberries. Very disappointed.
Cynthia says
I agree, it’s more of a blueberry queshe. I was disappointed as well.
Angel Austin says
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. 🙁
Anne Wight says
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.
Libby www.ditchthecarbs.com says
Brilliant! What a great tip to use your ninja blender.
Brittany Putman says
This was a total flop. Maybe it needs just egg whites and not eggs? I wish I had read the comments before I made it. I’m sorry but this is just not a good recipe.
seattlejo says
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
Jennifer says
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
Anna says
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
Lorie Connor Gibson says
Hmmm, I followed the instructions exactly and mine came out like water. No idea what I did wrong. I used the stick blender. It was my birthday dessert too. 🙁
Lorie Connor Gibson says
Nevermind, I decided to cook it for an extra 10 mins on top of the 30 and it’s looking good. WHEW!
Libby www.ditchthecarbs.com says
Phew indeed 🙂
Zuf says
Yuck. Tasted nothing like cheesecake. What a disappointment. Yes I use the stick blender. Waste of food.
T. Bastress says
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.
Libby www.ditchthecarbs.com says
Excellent, I love hearing children making my recipes – and with fabulous results. Libby 🙂
Annie says
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.
Eric says
Thanks for your recipe for this high fat quiche with blueberries. Should have known when the main ingredient is eggs.
Wendy says
This looks so good! I will be making it this week. I’m so looking forward to trying it out.
Matjaz says
What a mess 😀 Definitely to much butter in this recipe. It came out totally oily.
Libby www.ditchthecarbs.com says
Did you use a stick blender to emulsify the ingredients? I cannot state this enough, the ingredients need to be totally emulsified to work together.
Elisha says
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
Libby www.ditchthecarbs.com says
Great suggestion, done 🙂
My Sweet Keto says
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!
Angie says
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!
plasterer bristol says
These sound so good, thanks for sharing this delicious looking recipe.
Simon
Esme says
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
Libby www.ditchthecarbs.com says
Possibly your dish is to small or too deep so the centre isn’t cooking? Are young a heavy baking dish which always tends to slow cooking down?
Cathy says
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. :-/
Libby www.ditchthecarbs.com says
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.
tinayeh says
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!!!
Ashley says
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.
Sabine says
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.
Libby www.ditchthecarbs.com says
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.
Sabine says
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 😀
Libby www.ditchthecarbs.com says
Go Sabine! I love this idea of more cream cheese but less eggs. Thanks for coming back and letting us know your version.
Ray says
Awful! Tasted like a sweet, over buttery quiche. Waste of ingredients.
Randy says
Yay blueberry scrambled eggs
Libby www.ditchthecarbs.com says
😉
Aubrey says
This turned out as scrambled egg cake with blueberries. Would’ve been better with just spinach and cheese as a breakfast cake.
Libby www.ditchthecarbs.com says
Did you use the blade attachment on your stick blender? Add enough sweetener and vanilla? If you just whisk the eggs, then yes it will be scrambled eggs. And adding flavours are paramount.
Wendy says
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.
Kelsi says
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……
annette says
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?
Libby www.ditchthecarbs.com says
Did you use a sick blender with the blade attachment? I always advise to use this to ensure it is lump free and a really smooth texture.
annette says
Hi Libby – no, I have an Immersion Hand Blender, but it does not have an attachment – I used regular beaters; next time I will put them all in my Ninja Blender or my larger mixer. 🙂
Libby www.ditchthecarbs.com says
Perfect, what a great idea. I’m sure that would work. It just needs to be incredibly well emulsified all together.
Kathy Smoker says
Can someone tell me what is used to line the pan with?
Libby www.ditchthecarbs.com says
Baking paper/parchment.
Kathy Smoker says
Do you line the pan with parchment paper? Please help.
Libby www.ditchthecarbs.com says
Yes. I use baking paper/parchment to line all my baking dishes.
Susan says
Would you please tell me what brand of powdered stevia you use? I’ve used stevia before but it tasted bitter.
Libby www.ditchthecarbs.com says
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.Bev says
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!
Libby www.ditchthecarbs.com says
Hi Bev, what a brilliant success. I’d love you to share a photo on pinterest or Instagram so we can all see. The butter does really make this cheesecake simply buttery and divine doesn’t it? For a custard, have a look at my lemon custard, see if that is the kind of thing you are after? Or how about a mocha custard, they would have to be my favourite.
Bethany says
This sounds awesomely wonderful! I’ll be making it soon!
Eli says
Is the cream cheese measurement off here? I only used 3 eggs and it came out very eggy, not creamy at all.
Libby www.ditchthecarbs.com says
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.
kate says
How does it look like pic , if.. no crust ?……maybe need to re-read recipe .
Bethany says
I read that it browns some on top, which is why she serves it upside down.
Liezel says
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!
Libby www.ditchthecarbs.com says
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.
Liezel says
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!
Libby www.ditchthecarbs.com says
Brilliant Liezel. So glad to hear a recipe of mine is not only a success but has saved you from hospital food 😉 Viva la revolution 🙂
Karen says
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 !!
Libby www.ditchthecarbs.com says
There isn’t anything they should have been able to stick to as you baked it on an oiled silicon tray. I’m guessing the raspberries and cranberries are heavier and denser than a little frozen blueberry and that’s why they sank so fast. I would try next time placing the berries gently on top, trying for them not to sink as they will sink as the cheesecake bakes. I’m sure this will work for you.
Karen says
I will for sure make another batch next Friday and do as you suggested. Thank you for this gorgeous recipe!
Libby www.ditchthecarbs.com says
🙂
Hélène says
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?
Libby www.ditchthecarbs.com says
The butter adds a lovely flavour to the cream cheese and cheesecake squares.
thehomeschoolingdoctor says
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
Libby www.ditchthecarbs.com says
Darn it! What a pain not being able to eat eggs and dairy (or nuts and coconut) – you’ve pretty much described my pantry and fridge! What can you tolerate and maybe I can make something just for you Terri?