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.

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.

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
• Metric grams - US measurements

Instructions

1. Place all the ingredients in a large mixing bowl.
2. Mix together using a stick blender with the blade attachment until smooth.
3. Pour into a lined square 8 inch/ 20cm dish.
4. Gently drop the frozen blueberries evenly throughout the cheesecake mixture. They will sink to the bottom as it cooks.
5. .....................................

for full recipes please see : www.ditchthecarbs.com

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