Low-carb meringue blueberry cheesecake

Making a low-carb meringue blueberry cheesecake

Start by making the cookies for the base. Melt the butter and Kristal Sweet in a saucepan and then add the grated lemon zest and vanilla extract. Next, pour this over the almond flour and stir until a dough forms. Then, scoop the dough onto a piece of plastic wrap and refrigerate for 30 to 60 minutes. Preheat the oven to 180 degrees Fahrenheit (fan assisted).

Afterwards, take the dough out of the refrigerator and place it on baking paper. Roll out the dough to a thickness of approximately 1 cm. Then bake in the oven for 15 minutes. Finally, let the base cool outside the oven. You can then crumble it and store it in an airtight container.

Making the sugar-free bottom

Line an 18cm round springform pan with baking paper and grease the edges well. Next, preheat the oven to 180 degrees Fahrenheit (fan assisted). Then, melt the 20 grams of butter in a saucepan. Add the melted butter to the crumbled cookies and mix well. Press the base firmly into the springform pan, using a spoon or the bottom of a cup. Then bake in the oven for 10 minutes. After baking, remove from the oven to cool.

Sugar-free filling

Start by preheating the oven to 150 degrees Fahrenheit (fan assisted). Next, begin whipping the cream cheese with the crystal sweetener. Mix at high speed for about 2 minutes. Then pour in the eggs, egg yolk, almond flour, and heavy cream. Mix this together for another 2 minutes at medium speed. 

Next, fold the blueberries into the filling. Spoon the filling into the springform pan. Bake the cheesecake in the oven for 90 minutes. Afterward, let the low-carb meringue blueberry cheesecake cool in the oven for 2 hours. Finally, place the cheesecake in the refrigerator for at least 6 hours, preferably overnight.

Sugar-free meringue

Whip the egg whites until stiff with the salt and Kristal Sweet. Then add the Steviala Frost and beat for another minute at high speed. Spread the meringue on top of the cheesecake, or use a piping bag. You can use a blowtorch to give the tops a nice brown finish. Then distribute the blueberries over the meringue and place the whole thing in the refrigerator until you are ready to cut and eat the cheesecake.