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WILD BLUEBERRIES KETO CHEESECAKE

Do you know there is a big difference between wild blueberries and the ones you buy in the shops? August is the perfect time to go with your family to the woods and pick the freshest blueberries you can get. And this Wild Blueberries Keto Cheesecake will give you all of it.

We always try and go up to the mountains of High Tatras in Slovakia to either hand pick them or buy them from the local suppliers once perfectly ripe. Every August, I usually buy few kilos and keep them in the freezer until the next season. And since August is approaching, its time to use our reserves. 🙂

If you are in need for some more sweets, do check some more in Deserts Section.

How would these Wild blueberries Keto Cheesecake help us?

Wild blueberries contain much more powerful antioxidants than cultivated ones. They have more intense, sweet and tangy taste, they are much smaller in size and contain much less water, which leaves you with richer taste once consumed.

Wild blueberries

Protect against brain aging
Promote vision health
Are highly beneficial in maintaining memory function
Prevent the bacteria responsible for urinary tract infections

In our low carb lifestyle, I exclude all of the fruits except berries. And if berries, then only a few pieces mostly as a decoration.

But as you can see in the image below, I have experienced a bit with whipping cream on top and normal blueberries for you to decide which option you really like.

But let us get to our lovely cake:

To this, I came really by accident. Was trying to make a nutty butter and when I tried it while mixing it in the mixer, I could not stop eating it. The base is made entirely of nuts and a bit of coconut oil to keep it together. The taste is so rich, that you really need a tiny piece to feel full immediately. It tastes completely different to any of the cakes, which needs to be baked. I fell in love with it instantly and so much, that I am already thinking of making some other dessert out of it.

And here goes the recipe:

Wild Blueberries Keto Cheesecake

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Serves: 12 Prep Time: 10 Hours Cooking Time: 0H

Ingredients

Base:
85g grained hazelnuts
85g grained almonds with skin
100g grained coconut
2 Tbsp coconut oil
1Tbsp lemon juice
1 Tbsp raw cacao
1 Tbsp Sukrin Plus (equivalent to 2 Tbsp Sukrin original or Swerve)
Topping:
100g of frozen wild blueberries
500g Curd cheese (Quark)
2 Tbsp Sukrin Plus (4Tbsp Sukrin original or Swerve)
2 Pkt (40g) Agar or Gelatin
250ml whipped cream
Deco - optional
Wild blueberries
Whipping cream

Instructions

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Prepare a form, which you would use for the cake to assemble.
Line a parchment paper under and around the form for easier handling once the cake is done.
Mix all the base ingredient together in a mixer into a paste like texture. It takes around 4-5 minutes in the mixer
Fill the base of the form and press it gently all around. Do not make the base very thick as it is really rich and filling.
Place in the fridge for at least 2 hours for the base to harden.
In the meantime cook all the frozen wild blueberries for circa 5 minutes until you get a jam like texture. Let it cool.
In a separate bowl mix the whipping cream and set aside.
Prepare the Agar as per the instructions on the package. I have used half of the water recommended.
In the mixer mix Curd cheese with sugar into a smooth texture.
Ad blueberries and Agar and mix gently.
At the end fold in the whipping cream.
Spread the whole mixture onto a base and let it cool for cca 8 hours. Best keep it in the fridge overnight.
Once ready to serve, you can top it up with few blueberries or additional whipping cream.
Bon appetite

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Nutritions

Per portion: Calories 191kcal, Carbohydrates 6g, Fiber 3g, Protein 8g, Fat 15g,

Let me know in the comments below if it was as delicious as expected.

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#cheesecake #wildblueberries #raw #cake

Lowcarb nocarb

Hi, my name is Zuzana and I am the person behind this Low Carb Lifestyle Blog full of recipes tried and tested by our family and friends.

Tuna Mix Ala Sophie

10 comments

Kate 6th November 2017 at 3:42 pm

This looks lovely! I had no idea there was a real nutritional difference between wild and farm raised blueberries. The more you know! Thanks for this post.

Lowcarb nocarb 6th November 2017 at 3:54 pm

Dear Kate,

I am happy you learned something new. We all learn our whole life.

Have a nice day

Zuzana

Nicole 6th November 2017 at 3:54 pm

This post makes my mouth water! I need to find a local spot in NC for wild blueberries this summer!

Lowcarb nocarb 6th November 2017 at 3:56 pm

Dear Nicole,

I am happy you like it. The season in Europe was just over. I normally buy 5 kilos of wild blueberries in August and keep them in the freezer for the whole winter.

Zuzana

Leigh 6th November 2017 at 4:20 pm

Oh my goodness, this cake is gorgeous! Blueberries are my favorite, can’t wait to try it.

Lowcarb nocarb 6th November 2017 at 4:40 pm

Dear Leigh,

I promisse, you will not be disappointed.

Have a great day

Zuzana

Heather Kinnaird 6th November 2017 at 4:49 pm

i love all blueberries, but the wild ones are definitely so much more flavorful, and this cake sounds absolutely delicious

Lowcarb nocarb 6th November 2017 at 6:20 pm

Dear Heather,

You are so right on this one. They taste completely different then the ones bought in the shop.

Zuzana

Lauren 8th November 2017 at 3:23 am

Mmm… I love blueberry everything so I definitely need to try this!!

Lowcarb nocarb 8th November 2017 at 7:15 am

Dear Lauren

Wish you happy baking

Zuzana