No bake low-carb blueberry cheesecake is perfect for beginners. There is no need for a base and these can be made as one large cheesecake or poured into little individual teacups.
Mix the melted butter and sweetener together.
Add the almonds and coconut, then press into a greased, lined flan dish. Refrigerate whilst making the topping.
Dissolve the gelatine (or jello boxes) in 500ml / 2 cups boiling water.
Add the cream cheese, sweetener and flavouring. Mix slowly to begin melting the cream cheese then use a stick blender with the blade attachment to get it really smooth.
Using the blade attachment on your stick blender, puree the fresh/frozen blueberries until smooth.
Add fresh berries and melted chocolate (optional) to garnish.
An alternative version is to replace the gelatine, sweetener, flavouring and berries with 2 boxes of sugar free jelly/jello.