Keto Blueberry Cheesecake Recipe by Sugarless Crystals

• Mix sweetener and xanthan gum together
• Make sure all ingredients are beside you before starting to cook. Once that is covered place blueberries in a pot on medium heat
• Continue stirring to avoid sticking and burning. Blueberries will darken then start bursting when you touch them. You can leave them whole or burst them all depending on the texture you like.
• Simmer for 3-5 minutes. Then, add in sweetener and xanthan gum blend and mix. Blueberries will begin to thicken. Once they thicken and cover the spoon remove from heat. Lastly, add in extract then set aside.

Almond Flour Crust

• Mix almond flour, cinnamon and melted butter together
• Pat evenly in a 9 inch pan then place in the freezer

Cheesecake Filling

• Make sure cream cheese is room temp. If not add warm water to bowl and place package in for 10-15 minutes.
• Cream sour cream and cream cheese together with hand mixer. Add in allumonk sweetener and vanilla extract. Blend until smooth and free of lumps. Scrape down sides as well.
• In a separate bowl blend heavy cream until it forms stiff peaks
• Now add to the cheesecake mix and fold in. DO NOT BLEND, fold it. You worked hard adding that air into it so let's make good use of it. Fold heavy cream in until the mix is even.
• Pull crust from freezer, pour in filling and smooth out evenly. Lastly spread blueberry topping across cheescake. If topping has gotten too thick for even spreading heat up a little. Check thickness of blueberry topping before adding to the top of the cheesecake.