There really isn't much difference between a 'normal' cheesecake and this 'keto-friendly' cheesecake.
The crust is made out of almond meal, flax meal, chia seeds, butter and xylitol.
While the topping is basically cream cheese blended with a splash of whole milk, xylitol and blue berries.
What's nice about this cheesecake is that it can be a no bake cake or you can put the crust to bake for about 20 minutes. Up to you!
Measurements for the crust:
1 1/2 cups of almond meal
1/4 cup flax meal
1/4 cup chia seeds
6 tbsp melted grass-fed butter
1 teaspoon of cinnamon
1/4 cup xylitol
Instructions for the crust:
Mix all ingredients together and mold it into a greased pan
Option to either place it in a the freezer to harden or you can bake it at 350 degrees for about 20 minutes.
Measurements for Topping:
2 packs of 8 oz cream cheese
2 cups of blueberries
1/2 cup of xylitol
Splash of whole milk
Place all ingredients in a blender and blend evenly.
Pour the topping over the cooled crust and place it in the fridge to harden.